Ingredients for 2 servings
| 500 | GRAMS | GROUND PORK |
|---|---|---|
| 1 | GARLIC CLOVE | |
| 1 | TBSP | SEA SALT |
| 1 | TSP | MUSTARD SEEDS |
| 1 | TSP | PEPPER |
| 1 | TSP | SUGAR |
| 1 | TSP | MARJORAM |
| 1/4 | TSP | NUTMEG |
| 1 | BEEF CASING |
Preparation
- Press the garlic clove and add it to a bowl with the ground pork and all the spices, then mix well.
- Stuff the mixture into the beef casing and tie off into sausages.
- Hang in a cool, airy place to dry for about a week. Spray with a little water once a day.
- Hang in a smoker (or alternatively a grill) and cold smoke with beech wood chips for about 6-7 hours. It is easiest if you use a cold smoke generator .
- After cold smoking, let the salami rest inside for 2 days.
- Repeat the same process from step 4 twice more.
- After the final smoking, let the salami rest for another 2 weeks and you're done! 🤗
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