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Farmer's salami

updated

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Ingredients for 1 servings:

  • 1,400 g lean pork
  • 600 g bacon (back), hearty, without rind
  • 50 g curing salt
  • 8 g white pepper
  • 1 tbsp, sautéed mustard seeds
  • 8 g glucose
  • 1 tbsp Maggi
  • 2 cl rum
  • Intestine (Hucky or beef medium)
  • Smoking flour, beech, fine

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Freeze the meat and bacon for two hours, then force them through the 2 mm hole plate of the grinder. Add the spices and rum and mix for five minutes. Fill the sausage mixture into casings and let it redden in a cool, airy room for two weeks. Then cold smoke once a day for a week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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