Homemade Salami Milano

Step 1

Grind pork and back fat through a 3/16” plate (5 mm). Grind beef through an ⅛” (3mm) plate.

Step 2

Mix all ingredients with ground meat.

Step 3

Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links.

Step 4

Ferment at 20º C (68º F), 90-85% humidity for 72 hours.

Step 5

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.

Step 6

Store sausages at 10-15º C (50-59º F), 75% humidity.