Some pictures here:
Started off with a rare-breed (and small) pig's shoulder and a honesuki and ended up with some pretty decent salami.
Only disappointment has been that some of the fat clumped together and created large lumps of fat.
Next time I'll use less fat overall (probably 20 per cent) and be sure to mix it with the meat better (a better distribution could be achieved by putting the mixture through a grinder, but my grinder produces a much finer mixture than I would like).
Here's what I used for anyone who's interested...
Lean Pork Shoulder 77 %
Pork Fat 23 %
The amounts for the following ingredients are written as percentage of the weight of the meat and fat content.
Sea salt 2.64% Cure #2 (Prague Powder #2) 0.15% Black Pepper 0.04% Red Wine 0.29% Garlic 0.0125% Dextrose 0.04% Sugar 0.04% Bactoferm T-SPX Fermentation culture 0.04%
In addition to the above, some of the salami got crushed fennel at 0.4 per cent and some got whole black pepper at 0.1 per cent (the ones with the pepper corns also got 0.1 per cent ground black pepper in total).
Reckon I can increase the fennel a little next time.
The casings are beef runners for the thinner sausages and beef middles for the thicker ones.
The white mould on the casings was deliberately added; I cultured it from a piece of casing on a commercial salami by putting a piece of mouldy casing in water at 20oC along with some dextrose for a few hours, and then sprayed that solution onto the fresh salami.
The salami were stored at 20oC for 72 hours to get the fermentation started and then at 12oC for the remaining time. Took 4 to 5 weeks for the thinner ones to reach a 45 to 50 per cent weight loss. I preferred the ones that were closer to 50 per cent weight loss.
The curing chamber is an old fridge with a digital temperature controller installed that switches the power to the fridge on and off to keep the temperature around your chosen value.
Altogether a very satisfying experience and I'll be making version 2 shortly!