Sage and Pine nut salami recipe

A delightfully spiced Salami, a hint of chilli and sage, alongside the buttery taste and crunchy texture of pine nuts.

• 400 g fatty Pork shoulder, diced
• 150 g  pork fat diced and frozen
• 15 g Salt
• 3 g fresh sage, chopped
• 30 g pine nuts
• 1 g chilli, chopped
• 2 g black pepper, ground
• 1 g Bactoferm TPX
• 10 ml Distilled water
• 2 meters hog middles
• 1.3 g Cure No 2
• 3 g Dextrose

• Soak the hog 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  and pork fat.
• Put the fat in the freezer along with the diced pork shoulder until the pork 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 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.