Salami Genoa and Salami Milano are very similar and they both incorporate different proportions of raw materials. Some typical combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Salami Genoa is also known as Salami di Alessandra. Salami Milano is chopped somewhat finer than Salami Genoa.
|lean pork trimmings (ham, butt)||400 g||0.88 lb.|
|beef (chuck)||400 g||0.88 lb.|
|pork back fat or fat trimmings||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%||2.0 g||⅓ tsp.|
|sugar, 0.3%||3.0 g||⅓ tsp.|
|white pepper||3.0 g||1½ tsp.|
|garlic powder||1.0 g||⅓ tsp.|
|OR fresh garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through ⅜” plate (10 mm). Grind beef with ⅛” plate.
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Make links 16-20” long.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
If mold is desired spray with M-EK-4 mold culture after stuffing.
The following spice and herb combination can be found in some recipes:
- spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
- herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed.
Some recipes ask for the addition of red wine and you may add around 30 ml (⅛ cup).