I recently put together this salami for a Vodka Martini pairing. The Calabrian chillies add a lot of flavour and a little heat. The orange zest really comes through and both the orange and the chilli add a nice depth of colour and accent to the salami.
I used collage casings for this salami - you can use natural casings, however i wanted to experiment with these casing from Weschenfelder (https://www.weschenfelder.co.uk/hukki-collagen-casings-plain-50x55-x10.html). They turned out great and I'll definitely be using them again, but it's worth noting that the casing started to come away from the produce when nearing 40% weight loss.
- 1 kg fatty pork shoulder
- 27.5 g salt
- 2.5 g cure #2
- 5 g Flora italia starter culture
- 15 ml distilled water
- 30 ml red wine
- 5 g dextrose
- 3 g black pepper, ground
- 1 1/2 oranges, zest only
- 30 g Calabrian chillies (in oil, drained)
- 60 cm of 50 mm collagen casings
- Add the starter culture to the distilled water at room temperature and leave for 30 mins
- Chill your grinder in the fridge, along with the diced meat.
- Assemble your grinder, and when the meat is nearly frozen, roughly dice it and put through a course grind
- Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat. Mix thoroughly
- Add to stuffer and churn out two 10 inch salamis
- To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours
- Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 30 days