Emily Watkins shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To start the salami, finely dice the fat (this may be easier if frozen)
450g of pork back fat
Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed
50g of salt
6g of Insta Cure No. 2, or Prague Powder No. 2
1.8kg venison, trimmed and minced
Dissolve the Bessastart in the water and mix into the meat, along with the rest of the salami ingredients
1.4g of Bessastart salami culture
60ml of water
70g of milk powder
30g of dextrose
12g of fennel seeds, toasted and cracked
12g of coarsely ground black pepper
6g of garlic, minced
125ml of red wine, dry, preferably Tuscan
Return the bowl to the mixer and mix with a paddle attachment for 1 minute, until well-combined
Fill the hog casings by filling a large piping bag or sausage filler with the venison mix and push the mix not the casing avoiding air pockets as much as possible. Twist into sausages and prick with a pin to allow any air to escape and help the drying process
Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow
Hang the salamis at 15°C with 70% humidity for 12-18 days
To make the marmalade, melt a block of butter in a heavy-bottomed pan. Add the finely sliced red onions and fry until the onions are completely cooked and have absorbed all of their own juices - this will take 1-2 hours
5 red onions, large, finely sliced
250g of butter
When dry and cooked, add the thyme leaves, sugar, red wine vinegar and sloe gin to the pan. Bring to the boil, then turn reduce to a simmer and cook until sticky in consistency
40g of caster sugar
5 sprigs of thyme, leaves picked
50ml of red wine vinegar
100ml of sloe gin
Season the marmalade and leave to cool
To make the toast, place the olive oil in a pan and heat to 140°C. Drop in the rosemary and bruised juniper berries, then take off the heat and leave to infuse for at least 1 day, and up to 4 days
2 sprigs of rosemary
10 juniper berries, bruised
When ready to serve, drizzle the rosemary and juniper oil over the sourdough slices and toast under a hot grill. Serve with slices of salami and a spoonful of marmalade
250ml of light olive oil
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.