Truffle and pink peppercorn salami recipe
This strongly flavoured salami is perfectly paired with a sturdy Gin and tonic. Strong truffle scent along with the piquancy of pink peppercorn!
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Drying chamber
- Kitchen scale
- Hygrometer
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Refrigerator
- Freezer
Ingredients
- 750 g fatty Pork shoulder, diced
- 250 g fat diced and frozen
- 30 g Salt
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters beef middles
- 2 1/2 g Cure No 2
- 2 g partially crushed pink peppercorns
- 10 ml white truffle oil
- 8 g shaved black truffle
- 5 g Dextrose
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