Olive and Oregano snack stick salami recipe
Greek Salami? Yes indeed – taste the Aegean with this summer snacking salami. Simple to make and cures quickly due to the size of the casing.
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Curing chamber
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Refrigerator
- Freezer
Ingredients
- 1 kg Pork shoulder, diced
- 200 g Pork fat diced and frozen
- 40 g Salt
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters Lamb middles
- 3 g Cure No 1
- 4 g Ground pepper
- 5 g Dextrose
- 40 g Kalamata olives pitted, and finely chopped
- 12 g Fresh oregano chopped
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