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12. Recipes
Salami Suggestions
SALAMI PICANTE
70% lean pork shoulder
30% pork back fat (⅓ hand diced)
30g fine sea salt (or 27.5g fine sea salt and
2.5g curing salt #2)
4g Kampot black pepper, cracked
4g crushed chilli flakes
5g fennel seeds
70mL chilled red wine
TOKAY
70% lean pork shoulder
30% fat (⅓ hand diced)
30g fine sea salt (or 27.5g fine sea salt and
2.5g curing salt #2)
7g fresh wild fennel seeds
1.5g dried garlic flakes
4.25g Kampot red peppercorns, cracked
1g cinnamon
50ml tokay
Why not try your own flavours or some these suggestions (per 1kg of meat)
SALAMI VENISON
65% lean vension
10% lean pork shoulder
25% pork back fat (⅓ hand diced)
30g/kg fine sea salt (or 27.5g fine sea salt
and 2.5g curing salt #2)
2.5g Kampot white pepper, cracked
3.5g coriander seeds, crushed
1.75g juniper berries, crushed
1g mace, ground
SAUCISSON SEC SALAMI
75% lean pork
25% pork fat (½ hand diced)
30g fine sea salt (or 27.5g fine sea salt and
2.5g curing salt #2)
3.5g Kampot black pepper, cracked
3.5g quatre epice
0.5g nutmeg, ground
DRIED CHORIZO
70% lean pork shoulder
30% pork back fat (⅓ hand diced)
25g fine sea salt
2.5g curing salt #2
10g sweet paprika
10g smoked paprika
10g Turkish pepper (biber)
2g Kampot black pepper, cracked
0.5g cloves, ground
2g dried garlic flakes, crushed
50mL white wine
SALAMI DUCK L’ORANGE
40% lean duck meat
40% lean pork shoulder
20% pork back fat (⅓ hand diced)
30g fine sea salt (or 27.5g fine sea salt and
2.5g curing salt #2)
0.5g cardamom seeds, ground
0.5g five spice
1g mace, ground
3g Kampot white peppercorns, crushed
6mL Triple Sec Liqueur
27.5g pistacchio, crushed
1 orange, zested
