Now add vegetable stock and toasted sesame oil and form into a dough. Knead the dough for 1 minute. 

Then place the dough onto a wooden board and flatten it out with your hands. 

Cut it first into strips and then cut the strips into chunks. Set aside. 

Now add toasted sesame oil, soy sauce, tomato paste, maple syrup, liquid smoke, dijon mustard, crushed garlic, pickled beets, salt and ground black pepper to a blender jug and blend until smooth. 

Pour this out over the dry ingredients and mix in. 

Get in there with your hands and form it into a dough and knead for around 1 minute. 

Then flatten it out on a wooden board with your hands. Place the chunks of white fat on top. 

Roll it into a ball and then form it roughly into a sausage shape. 

Cut the sausage into two and then roll each half in ground black pepper. 

Wrap the two sausages in parchment paper and then in foil, twisting the ends of the foil to seal it. 

Place them into a steamer basket over a pot of boiling water and steam for 40 minutes.

Let them cool on the counter until they reach room temperature and then place into the fridge (still sealed) and cool until chilled. 

When completely cooled, unwrap the salami from the foil, and cut into slices and serve.