Meats and Sausages
Salami Milano
Salami Milano and Salami Genoa are very similar and they both incorporate different proportions of raw materials. Some typical combinations: 50/30/20 (this recipe), 40/40/20 or 40/30/30. Salami Genoa is also known as Salami di Alessandra. Salami Milano is chopped somewhat finer than Salami Genoa.
| Meats | Metric | US |
|---|---|---|
| lean pork trimmings (ham, butt) | 500 g | 1.10 lb. |
| beef (chuck) | 300 g | 0.66 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 |
Instructions
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
- Mix all ingredients with ground meat.
- Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links.
- 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.
Notes
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:
- 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).
