Homemade Salami Milano

• Meat

  • 300 g Beef chuck
  • 500 g Pork trimmings, lean

• Produce

  • 1 g Garlic powder

• Baking & Spices

  • 200 g Pork back fat or fat trimmings
  • 28 g Salt
  • 3 g Sugar
  • 3 g White pepper

• Prepared

  • 1 0.12 g T Spx starter culture

• Other

  • 2 5 g cure #2
  • 2.0 g dextrose (glucose

Found on ifoodblogger.com

Description

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

Directions

• 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.