I‘ve been looking for a salami with a bit more ‘go’. A “Pepperami” for real men and women. Something that medically requires a beer accompaniment.
The Chilli, Garlic & Hickory smoke Salami is my latest experiment, simple to make and quick to dry as the lamb skins make for slim “Pepperami” like salamis.
1kg Pork shoulder, diced
200 g Pork fat diced and frozen
0.50 g Bactoferm T-SPX
15 ml Distilled water
2 meters of lamb middles
3 g Cure No 1
6 g Coarsely ground black pepper
3 g Ground dried chillis seeds included
7 g Minced garlic
5 g Dextrose
35 g Salt
4 g Hickory smoke powder
Soak the lamb casings for at least an hour and run some water through to clean thoroughly.
Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.
Chill your grinder in the fridge.
Roughly chop the pork shoulder and pork fat.
Put the fat in the freezer along with the diced pork shoulder until the pork shoulder is partially frozen.
Assemble your grinder and put the diced pork shoulder and pork fat through a course grind.
Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.
Add to stuffer and churn out a number of 8 inch lengths.
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 8 – 10 days!