Happy Hippy Salami

If you’ve never made your own salami before, try this easy recipe for cannabis infused hippy salami. Using hog casings instead of the larger beef casings results in faster curing, possibly as little as 2 weeks. It is mildly spiced with a touch of cayenne.

Ingredients

1.814 kg pork 4 lbs
0.454 kg pork or game fat 1 lb
3 Tbsp kosher salt
1 tsp curing salt salt, sodium nitrite
10 feet hog casings
kief
2 Tbsp granulated sugar or dextrose
3 Tbsp paprika sweet
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp ground coriander seed
2 tsp ground cayenne pepper
2 tsp caraway seeds
1 Tbsp starter culture
1/4 cup distilled water
1/3 cup pink or red wine

Instructions

Cut pork fat and pork meat into 1 inch cubes. Mix with salt and curing salt. Grind through a coarse die. Place in fridge to chill overnight.
Prepare approximately 10 feet of hog casings by soaking in warm water. Set aside.
Mix kief, sugar and spices with the meat and fat from the fridge. Put in freezer and chill for one hour. Grind through medium die.
Check meat temperature. If the temperature of the meat is 2°C (35° F), then grind through a fine die. Otherwise, chill to 2°C (35° F) and then grind through fine die.
Put meat in the freezer until you are ready to stuff the casings.
Run warm water through hog casings to flush out and check for leaks. Put into warm water again.
While the meat is chilling, get starter culture ready by mixing with distilled water. Let this sit for at least 15 minutes.
Check to make sure your meat is 0°C (32° F) or colder. Place into a large container. Add starter culture and wine. Mix well for 2 to 3 minutes. You can use your hands or a large stand mixer. The meat texture changes so that it binds and sticks to itself.
Place the meat in a stuffer and start stuffing the casings. Pinch and twist desired lengths of salami links. Using kitchen twine, tie off each link.
Using a needle, carefully poke any air pockets without rupturing the casing. Use a lighter to sterilize the needle before poking.
Hang the salami links on a drying rack and use plastic to make a tent over the hanging salami. Hang for 36 to 48 hours at 18° to 24°C (66° to 76° F) and mist salami with water every 6 to 8 hours to keep them moist. You want to maintain 92 to 95% humidity. This fermentation step is important because the starter culture overtakes any bad bacteria in the sausage. Lower temperature to 12°C (54°F) to stop the fermentation process.
Place salami into a drying box with humidifier for 2 weeks or up to 6 weeks before eating. Maintain 70% to 85% humidity with a temperature of 6°C (45°F) to 16°C (60°F). Your salami is done when it loses 40% of its total mass. Therefore, it is a good idea to weigh your salami before you hang it. You can leave it longer if you want it firmer.
When it is done curing, vacuum seal and store in fridge or freezer. Alternatively, you could throw a party and eat all the salami, eliminating the need for storage.