A delightfully spiced Salami, a hint of chilli and sage, alongside the buttery taste and crunchy texture of pine nuts.
- 400 g fatty Pork shoulder, diced
- 150 g pork fat diced and frozen
- 15 g Salt
- 3 g fresh sage, chopped
- 30 g pine nuts
- 1 g chilli, chopped
- 2 g black pepper, ground
- 1 g Bactoferm TPX
- 10 ml Distilled water
- 2 meters hog middles
- 1.3 g Cure No 2
- 3 g Dextrose
- Soak the hog 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 and pork fat.
- Put the fat in the freezer along with the diced pork shoulder until the pork 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 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.