An easy guide on how to make your own basic salami at home. A wonderful base salami for you to add additional flavours to.

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Recipe link: https://bit.ly/2QjEtGH

INGREDIENTS
1kg mix of pork shoulder and/or pork belly, looking for minimum 20% fat
3% of the weight of pork in Salt (Use cooking salt or kosher salt) 3 IS THE MAGIC NUMBER! 3% weight of the meat in Salt.*
1.5% of the pork weight in whole peppercorns and cracked pepper
1.5% of the pork weight in Fennel seeds or any other optional aromatics like the zest of an orange or a teaspoon of dried chilli flakes if you fancy a fiery kick.
Large glass of red wine (35ml per kg)
​Sausage skins
String
A needle or pin

*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) (https://www.thecraftcookhouse.com/usi...)

[OPTIONAL] – using Bactoferm T-SPX – if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.

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https://www.thecraftcookhouse.com
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#easysalamirecipe #salami #charcuterie



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