Santa's Salami Recipe

Ingredients

• 2.5 Kilogram coarse ground pork meat, either shoulder or leg
• 30 grams fine salt per kilogram of meat
• Pepper to taste, both coarse and fine
• Paprika, either sweet or hot
• Chilli flakes
• Garlic powder
• Sausage casing
• Cotton twine
  
  

Method

Mix all the herbs and spices with the meat and place it into a plastic container for two hours in the fridge. In the mean time run water through the sausage casing the ensure there are no tears or holes, once that has occurred place the sausage casing into the water to re-hydrate it. When the meat is ready, set up the mincing machine and wet the sausage making nozzle. Slowly put the sausage casing onto the nozzle and start feeding the meat into the machine while slowly turning the handle. Continue this process until all the sausage cases are filled and tie off all the finished sausage cases 15 centimetres in length.

After the sausage cases have been tied off, they need to be pricked with a fine needle to allow any moisture to leak out. It is also important to make a large loop at the end of each string of sausages, which is used when they are hang for drying.

The sausages need to be dried in a cool dry place, shed or garage is suitable, ensure the sausages are not touching each other or anything else.

The sausages need to dry for approximately three weeks or until they are firm. The colour of the sausages will change while drying and also might have white powder on the outside of the skin. The powder is from the salt coming out of the sausages.

Once the sausages are dried remove the skin and enjoy with bread. For convenience the finished salami can be placed in vacuum sealed food bags for up to six months and store in a cool dry place.