Chilli and orange salami recipe

I recently put together this salami for a Vodka Martini pairing. The Calabrian chillies add a lot of flavour and a little heat. The orange zest really comes through and both the orange and the chilli add a nice depth of colour and accent to the salami.

I used collage casings for this salami - you can use natural casings, however i wanted to experiment with these casing from Weschenfelder (https://www.weschenfelder.co.uk/hukki-collagen-casings-plain-50x55-x10.html). They turned out great and I'll definitely be using them again, but it's worth noting that the casing started to come away from the produce when nearing 40% weight loss.

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• 1 kg fatty pork shoulder
• 27.5 g salt
• 2.5 g cure #2
• 5 g Flora italia starter culture
• 15 ml distilled water
• 30 ml red wine
• 5 g dextrose
• 3 g black pepper, ground
• 1 1/2 oranges, zest only
• 30 g Calabrian chillies (in oil, drained)
• 60 cm of 50 mm collagen casings

• 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.
• Assemble your grinder, and when the meat is nearly frozen, roughly dice it and put through a course grind  
• Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat. Mix thoroughly  
• Add to stuffer and churn out two 10 inch salamis
• 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