Dodge City Salami Recipe
Pork with fennel pollen, pink peppercorns, garlic, black peppercorns
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Ingredients
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Meat
Spices
Curing Ingredients
Method
Preparation
- 1
Prepare the Meat
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes.
- 2
Prepare the Spice Mix
In a spice grinder or mortar and pestle, combine the fennel pollen, pink peppercorns, black peppercorns, and salt. Grind until finely mixed.
- 3
Prepare Garlic
Mince the garlic cloves finely and set aside.
Mixing
- 4
Combine Ingredients
In a large bowl, mix the cubed pork with the ground spice mixture and minced garlic. Make sure the meat is thoroughly coated.
- 5
Add Cure
Dissolve the Cure #1 in the ice-cold water and pour over the meat mixture. Mix well to ensure the cure is evenly distributed.
Curing
- 6
Cure the Meat
Cover the bowl with plastic wrap and refrigerate for 3-5 days. Stir the mixture once a day to ensure even curing.
Stuffing
- 7
Prepare Casings
If using natural casings, rinse them well and soak them in water for at least 30 minutes.
- 8
Stuff the Salami
Using a sausage stuffer, fill the casings with the cured meat mixture. Tie off the ends securely.
Drying
- 9
Hang to Dry
Hang the stuffed salami in a cool, humid environment (ideally 60-70°F with 70% humidity) for 3-4 weeks until firm.
