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 pork||400 g||0.88 lb|
|Lean beef||300 g||0.66 lb|
|Pork back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Coriander||0.5 g||1/4 tsp|
|Allspice||0.5 g||1/4 tsp|
|Red wine||5.0 g||1 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 5 mm (3/16”) plate.
- Grind partially frozen back fat through 5 mm (3/16”) plate.
- Grind beef with 3 mm (1/8") plate.
- Mix all ingredients with ground meat adding fat last.
- Stuff firmly into 60 mm protein lined fibrous casings. Make 25” long links.
- Ferment at 20º C (68º F) for 72 hours, 90→85% humidity.
- 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.
- Store sausages at 10-12º C (50-53º F), <75% humidity.
If mold is desired spray with Bactoferm® Mold-600 culture after stuffing.