How to make salami

On the left is about a kilo of pork shoulder (including bones). On the right is 200g of back fat. Half an hour in the freezer will make the meat easier to handle Photograph: Tim Hayward Photograph: guardian.co.uk Remove bones, skin and any stringy connective tissue from the shoulder and slice the meat around 1cm thick Photograph: Tim Hayward Photograph: guardian.co.uk Cut each slice into batons then across into dice Photograph: Tim Hayward Photograph: guardian.co.uk Go over the pile roughly with a big chopping knife so part of the meat is more finely and irregularly cut. Skip this phase if you like your salami chunky, spend ages on it if you like it smoother Photograph: Tim Hayward Photograph: guardian.co.uk Cut the back fat into 1cm dice Photograph: Tim Hayward Photograph: guardian.co.uk Combine the chopped shoulder meat (should be around 800g) with the cubed fat (200g) and weigh accurately. The proportion for curing is at least 25g of salt for every kilogram of meat Photograph: Tim Hayward Photograph: guardian.co.uk Select your flavourings. You can go all manner of wild here but I've stayed basic. 1 clove garlic and half a teaspoon each of fennel and black pepper. Grind the ingredients with a pestle and mortar, and along with your measured salt work it all into the meat mixture with your hands Photograph: Tim Hayward Photograph: guardian.co.uk You can also try paprika, rosemary, orange peel or pretty much anything else you fancy. If you're feeling particularly French you can also add 150ml of rough red wine Photograph: Tim Hayward Photograph: guardian.co.uk Chill the stuffing mix for a couple of hours while soaking the casings Photograph: Tim Hayward Photograph: guardian.co.uk If you're lucky enough to have a mincer attachment you can use it as a stuffer ... Photograph: Tim Hayward Photograph: guardian.co.uk ... or you can pick up a cheap sausage funnel and pack by hand Photograph: guardian.co.uk Twist and cut your salamis to length then tie off the ends of the casings in a knot and secure with string. Make a loop at one end Photograph: Tim Hayward Photograph: guardian.co.uk Weigh each salami and label it with ingredients, date and weight Photograph: Tim Hayward Photograph: guardian.co.uk Hang inside for a couple of days while the skins tighten and become papery Photograph: Tim Hayward Photograph: guardian.co.uk Hang your salamis outside to dry. Chose a place where they're under some cover, in clear circulating air and protected from animals and birds. If you have an outdoor shed or garage it might do or you can rig up a simple hanging safe like this from wire mesh and a small dustbin lid. A dry white mould is acceptable on the outside of the skin but patches of fur or coloured mould should be washed off as they develop with a weak solution of vinegar in water Photograph: guardian.co.uk Your salamis will be ready to eat after a month of hanging. You'll know they're done when they have lost around 30% of their weight. They will be softer in texture than many cheap shop-bought salamis ... Photograph: Tim Hayward Photograph: guardian.co.uk ... and infinitely more delicious Photograph: Tim Hayward Photograph: guardian.co.uk