The Australian Women’s Weekly Food

DIY SALUMI

SALAMI

PREP + COOK TIME 1 HOUR (+ SOAKING & REFRIGERATION) MAKES 1.3KG

1.5m length natural sausage casings (25g› see notes)
1kg rindless boneless pork shoulder
300g pork back fat
5 cloves garlic, crushed
½ teaspoon cure number 2 (see notes)
1 tablespoon table salt
1 tablespoon brown sugar
1 teaspoon caraway seeds, crushed
1 teaspoon hot paprika
2 tablespoons red wine vinegar
¼ teaspoon starter fermenting culture

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