Chilli, Garlic & Hickory smoke snack stick salami recipe

Ingredients

• 1kg Pork shoulder, diced
• 200 g Pork fat diced and frozen
• 0.50 g Bactoferm T-SPX
• 15 ml Distilled water
• 2 meters of lamb middles
• 3 g Cure No 1
• 6 g Coarsely ground black pepper
• 3 g Ground dried chillis seeds included
• 7 g Minced garlic
• 5 g Dextrose
• 35 g Salt
• 4 g Hickory smoke powder