Home » Charcuterie » Dry Sausage and Meat Recipes » Homemade Salami Milano

Homemade Salami Milano

by Victor @ Taste of Artisan

Homemade Milano Salami - Stanley Marianski's recipe for Milano salami, which is essentially the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try. | Taste of Artisan

First and foremost, this Milano salami recipe is adapted from Stanley Marianski’s Home Production of Quality Meats and Sausages book. If you are just learning how to make hard salami, Genoa or Milano salami, or any type of dry cured sausage or meat and don’t have all the safety and the dry curing process details down, this book is a must read.  Also, here is a very good online resource to get you started – www.meatsandsausages.com. While I am providing the original recipe below, my version has a few minor tweaks which I will talk about.

Salami Milano and Salami Genoa are basically the same sausage. They use the same raw materials and spices. Where they differ is the proportions of pork and beef: Genoa typically has equal amounts of beef and pork, while Milano tends to have slightly more pork than beef. Salami Genoa is also known as Salami di Alessandra. Additionally, salami Milano is chopped somewhat finer than salami Genoa.

This is my second attempt at Marianski’s salami Milano. Both were quite successful and I am quite pleased with the results. You may have noticed, this salami uses only a small amount of garlic and pepper for spices. This really lets the beef and pork flavors shine and not be overpowered by spices. The flavor profile here is excellent and very natural. For this reason, it is especially important to use the best quality and the freshest meat for this particular type of dry cured salami. I think that eventually I’d want to try pasture raised beef and pork in this recipe. But for now, regular meat from the local butcher works very well too.

This recipe uses a traditional method of drying, which does not rely on fast pH drop during fermentation (as is the case with Ruhlman’s sopressata). Instead, it targets lower aW for food safety, and attains a slow and mild acidification. The resulting sausage has noticeably less tang compared to most North American salami varieties. I personally like this low acidity in my salami and now tend to use the traditional method most of the time for sausages that need at least one month of drying in the curing chamber.

Homemade Milano Salami - Stanley Marianski's recipe for Milano salami, which is essentially the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try. | Taste of Artisan

I substituted black pepper for white pepper in this version of Milano salami, it’s just a personal preference. I also ground all meat, including beef, through a 3/16″ plate. It’s hard to say how much grinding of beef through a 1/8″ plate would improve the texture, but I will try that next time.

I used fibrous casings the last time I made this salami and wasn’t very pleased with the results. They did not shrink with the meat as well as I’d hoped, leaving a few air pockets here and there. Perhaps, it was due to my under-developed technique using them. There was no spoilage but it got me concerned. Besides, natural casings look natural and artisan. That matters a lot to me. I’ll stick with them. I used a beef bung cap. It’s also sold in some stores as a ‘capicola casing’.

Homemade Milano Salami - Stanley Marianski's recipe for Milano salami, which is essentially the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try. | Taste of Artisan

It took this salami exactly 2 months to drop 35% of its weight which is what I was targeting given it’s smaller diameter. It dried very nicely and had a firm interior. Not hard, but firm. That’s exactly what you should be looking for in a Genoa or Milano salami. There is a little bit of case hardening going on here as can be evidenced by the darker color on the outer sides of the salami, but nothing major. The sausage isn’t perfect but dried very nicely nevertheless.

I have a very good idea about why case hardening happened. The temperature in the basement in March was below 68F so I used a blow heater to raise it. It was not a great idea in hindsight, but seemed OK at the time. At the end of fermentation I noticed the surface of my salamis was a bit dry-ish. I sprayed it with water several times and hoped for the best. It worked for the most part. I’ve since changed the way I do fermentation so this should not happen again.

I have recently modified my curing chamber to allow for precise humidity control. So far the results have been very satisfying and the quality of the final products improved significantly. Read more about my upgraded advanced meat curing chamber.

Homemade Milano Salami - Stanley Marianski's recipe for Milano salami, which is essentially the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try. | Taste of Artisan

Homemade Milano Salami - Stanley Marianski's recipe for Milano salami, which is essentially the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try. | Taste of Artisan

Homemade Salami Milano

5 from 2 votes
Print Pin Rate
Author: Victor

Ingredients

  • 500 g lean pork butt trimmings
  • 300 g beef chuck
  • 200 g pork back fat (or fat trimmings)
  • 28 g kosher salt (3% total salt content. Salt in Cure #2 accounted for)
  • 2.5 g Cure #2
  • 2.0 g dextrose
  • 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 a 3/16” plate (5 mm). Grind beef through an ⅛” (3mm) 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), 90-85% humidity for 72 hours.
  • 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

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 of salami, about 1.5 g of spices and 1 g of herbs are needed.
Some recipes ask for the addition of red wine. You may add around 30 ml (⅛ cup).

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

This post was updated on January 25, 2019

Related Articles

Leave a Comment

 

20 comments

Thor November 12, 2019 - 11:47 pm

Ca I use this recipe to cook in a smokehouse instead of fermented ?

Reply
Victor @ Taste of Artisan November 13, 2019 - 12:08 am

Yes, but remove the culture, the sugar and the dextrose, and replace Cure #2 with Cure #1.

Reply
Alexandru Bondrea November 15, 2019 - 12:27 pm

Hi
I did this receipe 3 times I have chamber
First time end perfect
Second and third time complete disaster .I have third in chamber now for months it is not drying has bad taste and color and still soft
Any idea what happened?
Thanks in advance

Reply
Jerrold Cavasin October 25, 2019 - 7:44 pm

Greetings,
I really enjoy this site! My family comes from the Cavasagra Grappa Mountains, Italy, (that’s what they were called then), back in 1541 and were making salami, I am sure since then. I had the privilege of making Veneto style salami with my Grandpa Veto Caesar Cavasin only on a couple of occasions. He was a stone mason and he used to chop the hand ground mix in a clean mortar box with a hoe set up for the occasion. Are you in tears yet? My Dad did not pass down the recipe’s nor did he make salami at home. The same for wine. I started making salami about 8 yrs ago and other cured meats about 7 yrs ago. Our best year yielded about 400 lbs raw and about 50% less cured. We dry to -40 to -50% on most of our products. We make Salami, Lonzo, prosciutto, spalla, copacollo, culatello, fiocco, cotechino, and a number of salami’s from wild game both cooked and cured. Meat sticks, jerky and bacon in abundance.
Here’s what I like about your site: Passion drives you as it did I. You started out humbly where you could making it work. You are experiencing the “fruit of your labors” building as you go. Looking at your “set up” it matches mine only I am using an upright freezer (26 cu ft) with the same dehumidifier and a 1.5 gal cold humidifier operated off of some digital controls. I still get exited every time we start fermenting a batch of meats in the basement and the whole house smells of pork and seasonings. Again your pics, recipe’s, passion, and drive encourage me. Sorry that I posted this here but I had to “connect” with a brother of “like” mind.
Thanks
The Sultan of Salami.

Reply
Victor @ Taste of Artisan October 26, 2019 - 2:35 am

Wow, quite a history you have there. You ARE a sultan of salami. I am a first generation cured meat and sausage maker but I love it and I see myself doing it until the end. Smoked sausages, on the other hand, are in my blood. My grandpa made superb smoked kielbasa. I just finished my very first smokehouse that finally works just like I want and I’ve had amazing results from it. Check out my latest posts, I am sure you will enjoy the pictures. Thanks for stopping by, brother, I loved reading your story. Come back again. Will be happy to have you here.

Reply
kyle August 17, 2019 - 4:49 pm

Do you poke any holes in the casing to release any air?

Reply
Victor @ Taste of Artisan August 17, 2019 - 5:18 pm

Yes, always. No matter how hard you try there are always pockets of air.

Reply
Larry March 19, 2019 - 2:34 pm

Do you have any idea if this would be good if it was stuffed in hog casings? The size you would use for Italian sausages.

Reply
Victor March 19, 2019 - 3:03 pm

Taste-wise should be no perceptible difference. Faster drying is an added bonus.

Reply
Robert Di Ciocco February 14, 2019 - 2:59 am

if that salami tastes anywhere as good as it looks then it must FANTASTIC. man I read this article at 10 pm and it made my mouth water. looks great the color, texture. just might inspire me to try making it

Reply
Victor February 14, 2019 - 3:22 pm

😉 It tasted pretty good to me.

Reply
Mark September 23, 2018 - 11:19 pm

Good explanation. It makes me want to read the book. Rob makes an excellent point as well and you both have me interested. I would like Rob to offer his alternative as well. You all are wonder for the world of hands-on cooking.
[email protected]

Reply
Rob Pecchenino May 14, 2017 - 9:56 pm

Victor,
I am confused, first I LOVE Milano & Genoa Salami, in this Recipe you include Cure 2 & T-SPX starter culture. In Ancient Italy when they made cured meats they did NOT have these Cancer causing Chemical meat cures. Just good old Sea Salt.Can you tell me why it is different Now ? I make Home made sopressata, and let it alone for a year before I eat it. , and it turned out like a salami! And all we use is a good amount of Sea Salt. So I Just don’t understand why all the other chemicals, Pink Salt etc……..can you please explain it to me ! Thank you.
Regards
Rob Pecchenino

Reply
victor May 15, 2017 - 6:39 am

Rob,
Simply put, it’s about predictability of results and health safety. Marianski provided a very good explanation in his meat curing book as to why we need to use those. He also argued that it’s never been proven that nitrites that occur naturally in foods like celerey are linked to cancer. T-SPX is not a chemical, it’s a live culture, like yeast, used to ensure that no harmful bacteria would take over and make one sick.

Reply
Joe May 11, 2016 - 1:26 pm

Hello,
I’m just starting out with the fermented salamis and was wondering when you mix the spices with the ground meat, do you add any water for better mixture? I noticed that it wasnt listed on the ingredient list. Would that cause spoilage and/or longer curing time?

thx,
Joe

Reply
victor May 11, 2016 - 2:04 pm

The answers, in order, are No, Not necessarily, and Yes. I don’t add water to dry cured sausages, only to smoked or fresh sausages. Adding water will increase the meat’s water activity which creates a more favorable environment for pathogenic bacteria to grow. This is also counter productive as the goal is remove the water quickly to prevent pathogen growth.

Reply
Anthony Mastriano November 23, 2015 - 10:59 am

Dear Mr. victor I need more help as follows on your list of ingredients for homemade Genoa/ Milano salami you have the pork and beef and fat trimmings listed in grams I am confused. Because 500 grams equals only about one pound
Do you mean with regard. To the. Amount of meat the numerical amount means pounds for example the 500 may mean. 5 pounds and. The. 300 May mean. Three pounds and the 200 May mean 2 pounds????
Once again thank you very much for your help
Respectfully
Anthony Mastriano

Reply
victor November 23, 2015 - 11:19 am

Hi Anthony,

The recipe is for 1,000 grams or 1 kg of meat, this is not a mistake. However, you can easily scale to your needs, it’s really easy. What you do is prepare your meat/fat first. Then weigh it. You will never end up with exactly 1,000 grams of meat/fat. It will be more like 2,354 grams or something like that, an uneven number. What you would do then is simply take every other ingredient (like curing salt, salt, spices, etc.) and multiply it by 2.354. For example, instead of 3.0 grams of sugar you will use 7.06 grams. This is it. The way you have a lot of flexibility with regard to the quantity of sausage you are making.

Reply
Diane August 24, 2015 - 9:47 pm

My grandson loves salami and I promised him I would find a really good recipe that we could make using venison. I think this will fit the bill nicely.

Reply
victor August 24, 2015 - 9:49 pm

Absolutely. This recipe will work with venison very well.

Reply