Delicious, easily made, classic Italian salami, with a hint of chill and real depth of flavour from a mix of beef and pork!
750 g fatty Pork shoulder, diced
250 g lean beef, diced
150 g fat diced and frozen
34.5 g Salt
1 g Bactoferm TPX
15 ml Distilled water
2 meters beef middles
2.5 g Cure No 2
4 g Ground pepper
5 g Dextrose
5 g garlic, crushed
1 dried hot red chilli, chopped finely
2.5 g fennel seeds, crushed
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.