Chilli, Garlic & Hickory smoke snack stick salami recipe

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!