Chilli, Garlic & Hickory smoke snack stick salami recipe
I‘ve been looking for a salami with a bit more ‘go’. A “Pepperami” for real men and women. Something that medically requires a beer accompaniment. The Chilli, Garlic & Hickory smoke Salami...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Curing chamber
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pitcher
Ingredients
- 1kg Pork shoulder, diced
- 200 g Pork fat diced and frozen
- 1/2 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
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