Beef and pork salami with a hint of coriander! Cacciatore means "hunter" in Italian, and from what i can glean from the internet this can mean a variety of different ingredients, dependent on region - however it’s without frills and the spicing is likely to take its cue from the local flora.
- 470 g fatty Pork shoulder, diced
- 250 g lean beef, diced
- 200 g fat diced and frozen
- 25 g Salt
- 3 g Black pepper, ground
- 2 g Cayenne pepper
- 1.5 g Mace
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters beef middles
- 2.3 g Cure No 2
- 5 g Dextrose
- Soak the beef 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, beef and pork fat.
- Put the fat in the freezer along with the diced pork shoulder and beef until the pork and beef is partially frozen.
- Assemble your grinder and put the diced pork shoulder, beef, 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 two 12 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 20 - 30 days.