Greek Salami? Yes indeed – taste the Aegean with this summer snacking salami. Simple to make and cures quickly due to the size of the casing.
- 1 kg Pork shoulder, diced
- 200 g Pork fat diced and frozen
- 40 g Salt
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters Lamb middles
- 3 g Cure No 1
- 4 g Ground pepper
- 5 g Dextrose
- 40 g Kalamata olives pitted, and finely chopped
- 12 g Fresh oregano chopped
- Soak the lamb 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 shoulder and pork fat.
- Put the fat in the freezer along with the diced pork shoulder until the pork shoulder 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 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!