It is that time of the year although traditionally that time of the year, at least here in Australia is late June but I always seem to go for mid to late July! Now I stuffed up last year and had to bin 15 kilos of pork with the end result of no salami being made so this year I made sure I got myself together and the end result is below for you all to marvel at.
It is my usual recipe – an equal mix of pork leg and pork neck with a good amount of pork fat (25 – 30-%) sea salt, fennel seeds and powder, chilli flakes, garlic powder, black pepper and capsicum paste all stuffed into sheep casings except the big one which is a hog casing.
They will hang for 2 – 3 weeks and then I will cryovac them and eat them over the next year. The bigun as I like to call it is my first foray into a big salami so I am crossing my fingers it will be fine. It will most likely take 6 or so weeks to dry properly – I will let you know.