Spicy Cacciatore salami recipe

Delicious, easily made, classic Italian salami, with a hint of chill and real depth of flavour from a mix of beef and pork!

• 750 g fatty Pork shoulder, diced
• 250 g lean beef, diced
• 150 g  fat diced and frozen
• 34.5 g Salt
• 1 g Bactoferm TPX
• 15 ml Distilled water
• 2 meters beef middles
• 2.5 g Cure No 2
• 4 g Ground pepper
• 5 g Dextrose
• 5 g garlic, crushed
• 1 dried hot red chilli, chopped finely
• 2.5 g fennel seeds, crushed

• Soak the beef 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, beef and pork fat.
• Put the fat in the freezer along with the diced pork shoulder and beef until the pork and beef is partially frozen.
• Assemble your grinder and put the diced pork shoulder, beef, 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 two 12 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 20 - 30 days.