Winner Smoked Cured Bacon Recipe
New Zealand Smoked Lamb Leg
As far as salami goes, this one is pretty easy. It uses standard hog casings instead of beef casings, which can be tough to find. The wider beef casings are more challenging to cure, too. These thinner salami can cure in as little as 2 weeks, although a month is better. The flavorings here make a powerfully spiced salami. After just 4 hours of cold smoke, they get a nice red color.
- 2kg of pork or wild boar meat
- 3m of hog casings
- 450g of pork fat
- three tablespoons of kosher salt
- two tablespoons of sugar
- one tablespoon of garlic powder
- two teaspoons of caraway seed
- one tablespoon of ground coriander seed
- two tablespoons of ground black pepper
- one teaspoon of ground chilly
- three tablespoons of sweet paprika
- one quarter of a cup of distilled water
- one quarter of a cup of red wine
- starter culture (for fermenting)
- Chill the meat and fat in the freezer for about an hour. You want it close to frozen, even a little crispy cold.
- Chop the meat and fat into 2,5cm chunks. Remove as much silverskin and gristle as you can from the pork.
- Put the hog casings into some warm water and set aside.
- Mix all the spices, salt, and sugar with the meat and fat. Chill for 1 hour in the fridge.
- Grind through the coarse die on your grinder. If you are using trim from a boar — meaning there’s a lot of silverskins, etc — you’ll need to grind the sausage finer. Grind first through the coarse die, then again through the fine die. If you need to double-grind, chill the meat in the freezer between grindings for 15-20 minutes. Clean up the grinder while the meat is chilling. When you finish cleaning it, submerge everything in ice water to quickly cool it down.
- Meanwhile, run warm water through your hog casings. This flushes them and will show you any leaks in the casings. Set them back in the warm water when you’re done.
- Take the temperature of the meat: if it is warmer than 4°C, put it back in the fridge for 30 minutes and check again.
- When the pork is good and cold, get your starter culture ready.
- Gently mix the starter culture with the distilled water and let it sit for 5 minutes.
- Take out the meat and put it in a mixer bowl.
- Add the starter culture and wine, then mix everything on the lowest setting for 60-90 seconds. You will see the meat change texture. You are looking for a good bind, where the meat is beginning to stick to itself.
- Put the meat into your sausage stuffer and stuff it into the hog casings. Twist off into links of about 20cm. Tie off each link with kitchen twine.
- Hang the links on a drying rack — a wooden clothes drying rack is excellent for this — and find a needle. Heat the tip of the needle over a flame until it glows to sterilize it. Prick the casing anywhere you see air pockets.
- These are not usually smoked but, since they are typical Italian hunter’s salami, I decided to give them a good 4 hours of cold smoke.
- Now you need to ferment the sausage. You will want to tent the hanging sausages with black plastic from some garbage bags, or some other plastic sheeting. If you have one, put a humidifier under the sausages. You really want them to stay moist.
- Let the sausages hang for at least 24 hours, and up to 48 hours. Every 6-12 hours, spritz them with a spray mister to keep them moist. This is the fermentation stage, the stage where the starter culture you are using defeats any bad bacteria in the sausage.
- When the sausages are ready, hang them in your drying chamber. I use an old fridge with a temperature regulator and a humidifier in it. Hang the links at about 70-80 % humidity for at least 2 weeks before eating. You can let them go for as long as 6 weeks.
- Store in the fridge, or vacuum sealed in the freezer.
- Fermenting at 26°C for 24 hours, 95-97% humidity. After that, they will hang at 70-80 percent humidity and 13°C for three to four weeks.