Olive and Oregano snack stick salami recipe

Greek Salami? Yes indeed – taste the Aegean with this summer snacking salami. Simple to make and cures quickly due to the size of the casing.

• 1 kg Pork shoulder, diced
• 200 g Pork fat diced and frozen
• 40 g Salt
• 1 g Bactoferm TPX
• 15 ml Distilled water
• 2 meters Lamb middles
• 3 g Cure No 1
• 4 g Ground pepper
• 5 g Dextrose
• 40 g Kalamata olives pitted, and finely chopped
• 12 g Fresh oregano chopped
  

• 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!