Making your own chicken salami might sound complicated, but trust me, it’s simpler than you’d think. All you need is some chicken breast, water, your choice of spices, and a bit of butter. The process is pretty hands-off, with most of the work done by simmering the meat mixture.
What I like about this recipe is how customizable it is. You can stick to basic salt and pepper or experiment with different spice combinations. Plus, it’s a great way to add variety to your meals if you’re following a carnivore diet.
Slice it thin for sandwiches (check out my carnivore egg white bread recipe), cube it for carnivore “salads”, or just enjoy it as a quick, high-protein snack. It’s a practical recipe that’s worth adding to your regular rotation. Let’s get started!
👍 Why You’ll Love This Recipe
Try Different Flavors – You can easily adjust the seasoning to suit your taste preferences. Whether you like it spicy, herby, or just plain savory, the choice is yours.
Protein-packed – As a carnivore-friendly recipe, this chicken salami is high in protein, making it an excellent option for those looking to increase their protein intake.
No artificial additives – Unlike many store-bought salamis, this homemade version allows you to control exactly what goes into your food, avoiding unnecessary preservatives or additives.
✨ Recipe Ingredients
- 1 pound Chicken Breast
- Chopped Beef Fat (optional)
- 3.3 fl oz Cold water
- Your Favorite Spices (or simply salt and black pepper), I used 1 teaspoon Paprika, 1/2 teaspoon Ginger, 1/2 teaspoon Black Pepper and 1 teaspoon of Salt.
- Butter (melted)
👨🍳 How To Make
Follow this super easy recipe to make the best carnivore homemade chicken salami:
Step 1
Cut the chicken breast and beef fat (if using) into small pieces and blend in a food processor.
Step 2
Mix spices with cold water until dissolved. Add the spiced water mixture to the chicken and blend again until smooth.
Step 3
Melt butter and oil a microwave safe cup (I use a regular large mug cup).
Step 4
Fill the cup with chicken mixture, pressing down to remove air. Cover with parchment paper (cut the edges and press down so it “sticks”).
Step 5
Place the cup in a pot, cover with water (almost at the level of the cup), and simmer for 2 hours at 175°F. I recommend covering the pot with a lid.
Step 6
Remove the salami from the cup (it should slide out), transfer it to a ziplock bag, and refrigerate for a few hours. Then you can slice and serve. Enjoy!
💡Tips
1. Removing Air Bubbles
When filling the cup, take extra care to eliminate air pockets. These can create uneven cooking and texture in your final product. After filling, gently tap the cup on the counter several times to help air bubbles rise to the surface.
2. Cooling and Storing
After cooking, allow the salami to cool at room temperature for about 30 minutes before refrigerating. This gradual cooling helps prevent condensation inside the storage bag, which could make the “exterior” of your salami soggy.
When refrigerating, place the salami inside the ziplock bag. For the best texture, let the salami chill for at least 4-6 hours before slicing.
You’ll Love These Recipes Too
Check out these amazing carnivore recipes too:
- Carnivore Chili
- Carnivore Whipped Cream
- Carnivore Pizzelle
- Carnivore Air Fryer Beef Short Ribs
- Carnivore Seafood Alfredo
- Carnivore Bone Broth
On KetoAndEat you can find over 150 carnivore diet recipes! Check them out here. New recipes are added every week.
Carnivore Homemade Chicken Salami
- 1 pound Chicken Breast
- Chopped Beef Fat (optional)
- 3.3 fl oz Cold water
- Your Favorite Spices (or simply salt and black pepper) I used 1 teaspoon Paprika, 1/2 teaspoon Ginger, 1/2 teaspoon Black Pepper and 1 teaspoon of Salt.
- Butter (melted)
- Cut the chicken breast and beef fat (if using) into small pieces and blend in a food processor.
- Mix spices with cold water until dissolved. Add the spiced water mixture to the chicken and blend again until smooth.
- Melt butter and oil a microwave safe cup (I use a regular large mug cup).
- Fill the cup with chicken mixture, pressing down to remove air. Cover with parchment paper (cut the edges and press down so it “sticks”).
- Place the cup in a pot, cover with water (almost at the level of the cup), and simmer for 2 hours at 175°F. I recommend covering the pot with a lid.
- Remove the salami from the cup (it should slide out), transfer it to a ziplock bag, and refrigerate for a few hours. Then you can slice and serve. Enjoy!
