Wild boar is one of the leanest meats around and full of protein, with a sweet, nutty and intense flavour. It’s also easier to get hold of than you might think! Just ask your local butcher.
I’ve ordered wild boar through https://www.wildmeat.co.uk/collections/wild-boar and was really pleased with the results.
Ingredients
- 700 g Wild boar, diced
- 100 g Pork shoulder, diced
- 200 g Pork fat, diced
- 30 g salt
- 5 g Bactoferm TPX starter culture
- 15 ml distilled water
- 2 meters of beef middles
- 2.5 g cure #2
- 4 g pepper
- 10 g dextrose
- 2.5 fennel seed
- 5 birds eye chillies, dried and crushed
Instructions
- 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!
How to eat it?
Video
Tags
More from
Home curing
category
Pitina salume recipe
March 5, 2021
Chilli and orange salami recipe
August 27, 2021