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!