Fennel and Pistachio snack stick salami recipe

Ingredients

• 600g g Pork shoulder diced
• 120 g Pork fat diced and frozen
• 20 g Salt
• 1 g Bessastart culture
• 5 ml Distilled water
• 2 meters lamb casings soaked
• 1.8 g Nitrites
• 2 g Pepper ground
• 20 g Pistachio roughly ground
• 2 g Anise seeds ground
• 2.5 g Fennel toasted and crushed
• 3 g Garlic minced
• 2.5 g Dextrose