While most people buy their salami from the store, making it at home gives you complete control over the ingredients and lets you customize the flavors exactly how you like them.
This recipe transforms simple chicken breast into a delicious, protein rich cold cut that’s perfect for sandwiches, charcuterie boards, or just as a quick snack.
The process might seem intimidating at first, but I’ll break it down into simple steps that anyone can follow in their home kitchen.
What makes this recipe special is how it takes ordinary chicken breast and turns it into something extraordinary.
By grinding the meat and adding your choice of spices, you’ll create a homemade cold cut that rivals anything you can buy at the deli counter. Plus, you’ll know exactly what goes into it – no mystery ingredients or preservatives.
The best part? You don’t need any special equipment beyond a food processor and basic kitchen tools.
👍 Why You’ll Love This Recipe
Perfect for Meal Prep: Once made, this chicken salami stays good in the fridge for several days. You can slice it thin for sandwiches, cut it into chunks for snacking, or add it to your protein plates.
No Mystery Ingredients: Store bought cold cuts often contain fillers, preservatives, and other additives that aren’t carnivore-friendly.
With this homemade version, you know exactly what goes into your food. It’s just meat, spices, and water – perfect for strict carnivore dieters who want to avoid any plant based ingredients.
Great Texture: The slow cooking method creates a firm, sliceable texture that’s surprisingly similar to traditional salami. You can cut it as thin or thick as you like, and it won’t fall apart.
✨ 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)
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👨🍳 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. Watch the Temperature!
The key to perfect chicken salami is keeping a steady temperature of 175°F during cooking.
If the water gets too hot, your salami can become rubbery. If it’s too cool, it won’t set properly.
Use a kitchen thermometer to check the water temperature regularly. If you notice the water getting too hot, add a little cold water. If it’s cooling down, increase the heat slightly.
2. Getting the Right Texture
When blending the chicken in the food processor, don’t stop too early. You want a smooth, paste like consistency without any chunks.
This usually takes about 2-3 minutes of processing, stopping occasionally to scrape down the sides. If you see any stringy bits or chunks, keep blending.
3. Let It Rest
After cooking, I recommend not slicing your salami right away. It needs time to set properly in the refrigerator.
At least 4 hours is good, but overnight is even better. This resting time allows the proteins to firm up completely, making your salami easier to slice and giving it a better texture.
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.
FAQ
Can I use ground chicken instead of chicken breast?
While you can use ground chicken, it’s better to start with whole chicken breast and grind it yourself.
Store bought ground chicken often contains extra fat and bits of skin that can affect the texture of your salami.
Can I freeze this salami?
Yes, you can freeze this chicken salami for up to 3 months. After it’s completely cooled, wrap it tightly in plastic wrap, then put it in a freezer bag with all the air pressed out.
When you want to use it, thaw it slowly in the refrigerator overnight – don’t thaw at room temperature.
Carnivore Homemade Chicken Salami
Print RecipeIngredients
- 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)
Instructions
- 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!