Salami - Mailänder (Salami Milano-German Style)

Salami - Mailänder is a German version of Salami Milano, one of the best-known Italian dry sausages. The meat and fat pieces clearly stand out, the latter being the size of rice grains. The duration of maturation depends on the weight of the sausages. In the traditional way, it takes place in well-ventilated, dry rooms for a period of three to six months.

Lean pork400 g0.88 lb
Lean beef300 g0.66 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper4.0 g2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Red wine5.0 g1 tsp
T-SPX culture0.12 guse scale
  1. Grind pork through 5 mm (3/16”) plate.
  2. Grind partially frozen back fat through 5 mm (3/16”) plate.
  3. Grind beef with 3 mm (1/8") plate.
  4. Mix all ingredients with ground meat adding fat last.
  5. Stuff firmly into 60 mm protein lined fibrous casings. Make 25” long links.
  6. Ferment at 20º C (68º F) for 72 hours, 90→85% humidity.
  7. Dry at 14→12º C (57-54º F), 85→75% humidity for 5 weeks. The sausage is dried until around 30-35% in weight is lost.
  8. Store sausages at 10-12º C (50-53º F), <75% humidity.
If mold is desired spray with Bactoferm® Mold-600 culture after stuffing.

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