Shin Skirt Salami

Shin Skirt Salami

Ingredients:
1 kg shin or skirt of beef, cut into small chunks
1 kg belly pork, skin removed and cut into chunks
25 g curing salt
2 teaspoons caster sugar
2 teaspoons mustard seeds
15 g black pepper, coarsely ground in a pestle and mortar
1 teaspoon cardamom seeds
1 level teaspoon ground ginger
¼ teaspoon grated nutmeg

Directions:
1. Cover and chill the meat for a couple of hours. Cube and mince the meats together and
place in a large mixing bowl.
2. Add the remaining ingredients and mix well with your hands for 2–3 minutes to
thoroughly combine.
3. Prepare the individual casings and stuff them well with the mixture (hand stuffing with
a small spoon is probably best). Cover and leave for 3–4 hours in the fridge. Tie the
bottom of the skin and reinforce it with butcher’s twine before you start.
4. Place the sausages in a saucepan of simmering water and cook for 1 hour. Test the
temperature inside the sausage: it should read at least 75°C (167°F).
5. Leave to dry at room temperature for a couple of hours and then refrigerate, covered.
The salamis will keep in the fridge for up to a week.
Air-dried salami
Makes 2 salami
This sausage is similar to the chorizo on in as much as you use a microbial
starter as a part of the process. Please see the notes on chorizo regarding this ().
Use 40 mm diameter ox runners for skins.