Chilli and orange salami recipe

Ingredients

• 1 kg fatty pork shoulder
• 27.5 g salt
• 2.5 g cure #2
• 5 g Flora italia starter culture
• 15 ml distilled water
• 30 ml red wine
• 5 g dextrose
• 3 g black pepper, ground
• 1 1/2 oranges, zest only
• 30 g Calabrian chillies (in oil, drained)
• 60 cm of 50 mm collagen casings