Basil and pink peppercorn snack stick salami recipe

This recipe was my wifes idea. She was asked what sort of salami she would like to eat with a Gin and Tonic! It’s got a very floral taste and does indeed go particularly well with a G&T. Try this with a Gin Mare (a lot of bars will serve this Gin with a basil leaf as a garnish).

• 600 g pork shoulder
• 100 g pork fat
• 19 g salt
• 0.5 g Bessastart
• 5 ml water
• 1.8 g Nitrite
• 2 g pepper
• 6 g basil fresh chopped
• 2.5 g pink peppercorns
• 2.5 g dextrose
• 2 meters sheep casings soaked in warm water

• Soak the lamb casings for at least an hour and run some water through to clean thoroughly  
• Add the Bessastart to the distilled water at room temperature and leave for 30 mins  
• Chill your grinder in the fridge, along with the diced pork shoulder.
• 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 pork shoulder  
• 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!