Just putting together a little yule inspired Salami which should have lost about a third of its weight by just before Christmas if its made next week.
Pork Shoulder 1850g
Diced Back Fat 450g
Well dried Raisins 120g
Chopped Walnuts (medium Coarse) 120g
Salt 55g
Organic Orange zest (Grated or finely chopped) 55g
Hot Smoked Paprika 20g
Anise Seed 12g
Cure #2 5.8g
Minced Garlic 5g
All that with half a gram of my newly arrived Christian Hansen starter (thanks Larbo!!) and stuffed into 2 1/2" casings tied with a nice red ribbon!!