Rosemary and Garlic salami recipe

A hint of aromatic rosemary and the punch of garlic. A delightfully simple salami to make but full of flavour.

• 500 g Pork shoulder, diced
• 250 g Beef, diced
• 200 g Pork fat, diced
• 25 g salt
• 3 g Bactoferm TPX starter culture
• 15 ml distilled water
• 1 meter of beef middles
• 2.3 g cure #2
• 3 g pepper
• 5 g dextrose
• 1 tbsp minced garlic
• 2 tsp fresh chopped rosemary

• Soak the casings for at least an hour and run some water through to clean thoroughly  
• Add the starter culture to the distilled water at room temperature and leave for 30 mins  
• Chill your grinder in the fridge, along with the diced meat.
• 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 meat  
• Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat 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 30 days!