I’ve found the easiest way to come up with a new and interesting salami recipe, is to ask my wife what flavours she’d like with her Gin & Tonic. This is another successful suggestion. This Orange and Fennel salami has some bold flavours, zesty orange with a mild liquorice flavour.
- 500 g Pork shoulder diced
- 100 g Pork fat diced and frozen
- 14 g Salt
- 2 g Bessastart culture
- 5 ml Distilled water
- 1 meters lamb casings soaked
- 1.5 g cure #1
- 2 g Pepper ground
- 2.5 g Dextrose
- 2.5 g Fennel seeds
- 1/2 Orange zest
- Soak the lamb casings for at least an hour and run some water through to clean thoroughly.
- Add the Bessastart to the distilled water at room temperature and leave for 30 mins
- Chill your grinder in the fridge, along with the diced pork shoulder.
- Put the fat in the freezer.
- Assemble your grinder, and when the fat is frozen, roughly dice it and put through a course grind along with the diced pork shoulder
- 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!