This strongly flavoured salami is perfectly paired with a sturdy Gin and tonic. Strong truffle scent along with the piquancy of pink peppercorn!

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Ingredients

  • 750 g fatty Pork shoulder, diced
  • 250 g  fat diced and frozen
  • 30 g Salt
  • 1 g Bactoferm TPX
  • 15 ml Distilled water
  • 2 meters beef middles
  • 2.5 g Cure No 2
  • 2 g partially crushed pink peppercorns
  • 10 ml white truffle oil
  • 8 g shaved black truffle
  • 5 g Dextrose

Instructions

  • 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 and pork fat.
  • Put the fat in the freezer along with the diced pork shoulder until 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.

How to eat it?

Video

Posted 
December 26, 2020
 in the 
Home curing
 category

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