Basic salami

Serves: 20

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Total Time: 90

Prep Time: 90

• Makes 725g salami
• 800 gram(s) lean organic pork shoulder
• 200 gram(s) pork back fat, finely diced
• 1 teaspoon(s) freshly ground black pepper
• 1 teaspoon(s) fennel seeds, coarsely crushed
• 20 gram(s) finely ground sea salt
• 1 clove(s) garlic, crushed to a paste
• 1 teaspoon(s) acidophilus powder, or salami starter
• 200 ml robust red wine
• Drying: Four or more weeks

Method

1. Mince the pork coarsely into a chilled bowl and add the fat. Sprinkle with the pepper and fennel seeds. Mix the salt, garlic and acidophilus powder or salami starter with the wine in a small container and stir until the salt has dissolved. Add the liquid to the meat and mix very thoroughly to distribute it evenly. Chill for several hours or overnight, then mix again before filling the casings.
2. Soak and rinse the casings, ideally beef middles, and slide a length on to the sausage-stuffing nozzle. Knot the end of the casing, then above this, tie on a 50cm piece of string. Fill a 30cm length and, leaving enough unfilled casing to tie another knot, cut it off. Squeeze the wet filling down firmly before knotting the end and securing this by tying another length of string to it.
3. With a sterile pin, prick the filled skins to puncture any air pockets. Note the weight of each sausage. 4 Hang the salamis in a cool place to dry (ideally 15°C), avoiding extremes of humidity or lack of it, for four or more weeks. They are ready when they feel firm right to the centre and have lost about 30% of their weight.

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