Homemade Salami Milano
- 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
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.
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).
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