Chilli, Garlic & Hickory smoke snack stick salami recipe

I‘ve been looking for a salami with a bit more ‘go’. A “Pepperami” for real men and women. Something that medically requires a beer accompaniment.

The Chilli, Garlic & Hickory smoke Salami is my latest experiment, simple to make and quick to dry as the lamb skins make for slim “Pepperami” like salamis.

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• 1kg Pork shoulder, diced
• 200 g Pork fat diced and frozen
• 0.50 g  Bactoferm T-SPX
• 15 ml Distilled water
• 2 meters of lamb middles
• 3 g Cure No 1
• 6 g Coarsely ground black pepper
• 3 g Ground dried chillis seeds included
• 7 g Minced garlic
• 5 g Dextrose
• 35 g Salt
• 4 g Hickory smoke powder
  

• 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!