Had no intention of making this yesterday and infact had decided not to do anymore for a while as I have so much here at present however walked through IGA today and saw some lovely big boneless pork legs with very little fat on special so couldn’t resist getting one.   

Made this salami and a kilo of breakfast sausages this afternoon.

I first saw this recipe on one of the Facebook Groups where a bloke from the UK was giving them a go and thought, wow, they are my flavours.

Pretty easy recipe.  I bought some Apple Cider with an alcohol content of 7%.  Boy does it leave you with a warm feeling. 

Ingredients
Pork Shoulder 800 grams
Pork Back Fat 200 grams
Salt. 25 grams
#2 Curing Salt 2.5 grams
Dextrose 3 grams
Bactoferm T-SPX 0.2 gram disolved in 15ml of non fluoride water 1//2 hour before mixing
Apple Cider 30 ml
Fresh Garlic 3 Cloves crushed
Rosemary Leaves 1.7 grams
Course Ground Black Peppercorns 4 grams.

Ground it through my big plate then just mixed it all together.  Stuffed into a 60 ml casing.

Have inoculated it with Mold 600 and it’s hanging in the shower to ferment.  Should take 3 days.

In the photo you will see a small pack of mix.  That was the leftovers in the stuffer and is my tester to determine the pH level.  Want it to be around 5 before going in the drying chamber.

This one came in at 1045 grams so around 640 grams will be my target weight.  Most likely about 2 months.

I put a post up about it a while back.  Found a butcher down in Ipswich who breaks up his own carcasses and if I give him notice he is happy to sell it to me.  It’s $12 a kilo.  I freeze it.

I sat one morning and rang every butcher across the Lockyer Valley.  Pretty well most of them make their own sausages with it and we have a couple like Schulte who also do a lot of smallgoods.

One of them buys their own in 10kg boxes frozen and would sell me a whole box if I wanted.

Have found that with the amount of fat already on the pork the back fat in the freezer I have is lasting quite a while.  With this salami and the kilo of snags I made yesterday I only used 180 grams of the frozen pork fat.

Butcher at my supermarket said Christmas is the best time to buy, will keep checking.

I would think so so may be putting a pile in the freezer.