Homemade Salami Milano
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: 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).
Calories
Ingredients
- 500 g lean pork trimmings butt
- 300 g beef chuck
- 200 g pork back fat or fat trimmings
- 28 g salt 3% total salt content. Salt in Cure #2 accounted for
- 2.5 g Cure #2
- 2.0 g dextrose glucose
- 3.0 g sugar
- 3.0 g white pepper
- 1.0 g garlic powder or 3.5 g fresh garlic
- 0.12 g T-SPX starter culture
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 35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
THIS POST IS MOVING SOON!!!
It is my pleasure to announce to you that I have launched a new blog called Taste of Artisan.
On this blog, I will be focusing on my long time passion - artisanal foods and drinks.
Smoked meats and sausages,
cured meats and sausages,
fermented drinks,
confections,
cool pastries,
- it will all be there.
I invite you to come visit my new blog and subscribe to receive all new and exciting content that will be coming in the future.
With Taste of Artisan up an running and me being ready to actively work on it, THIS POST and all of the pertinent content on i FOOD Blogger will be migrated there in the near future. So, if you are looking for cured salami recipes, or sourdough bread recipes, you know where to find them - that's right, on Taste of Artisan.