Fennel and Orange snack stick recipe

I’ve found the easiest way to come up with a new and interesting salami recipe, is to ask my wife what flavours she’d like with her Gin & Tonic. This is another successful suggestion. This Orange and Fennel salami has some bold flavours, zesty orange with a mild liquorice flavour.

• 500 g Pork shoulder diced
• 100 g Pork fat diced and frozen
• 14 g Salt
• 2 g Bessastart culture
• 5 ml Distilled water
• 1 meters lamb casings soaked
• 1.5 g cure #1
• 2 g Pepper ground
• 2.5 g Dextrose
• 2.5 g Fennel seeds
• 1/2 Orange zest

• 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!