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!