*This recipe is gluten-free according to industry standards
Make sure you have plenty of worksurface available when filling the long sausage casings, and an undisturbed corner for hanging them
- 50-55mm-wide beef middle casings 2 metres, (see notes below)
- minced lean beef 250g
- minced lean pork 750g
- pork fat 250g, finely cubed (see notes below)
- fennel seeds lightly toasted, then crushed to make ½ tsp
- black peppercorns crushed to make ½ tbsp
- garlic 1 large clove, crushed
- red wine 4 tbsp
- fine table salt 37.5g (or 3% of combined weight of beef and pork meat, and fat)
- Prague Powder #2 ½ tsp (or 2.5g on a digital micro scale; see notes below)
Beef middle is the traditional, natural casing for salami with just the right width and thickness – it is available at £7.50 for 9 metres of casing from weschenfelder.co.uk. You’ll only need about 2 metres for this recipe, but the remainder will keep for 3-4 months. Prague Powder #2 is available online at homecuring.co.uk or smokedust.co.uk.
You’ll need to ask your butcher for cubed or minced pork fat, as you’re unlikely to find it in supermarkets.