Salami Milano

Name: Salami Milano
Total time: P6W
Ingredients: 700 g Mageres Schweinefleisch (Keule); 300 g Schweinerückenspeck (fest); 28 g Nitritpökelsalz (NPS 0,5%); 2.5 g Weißer Pfeffer, fein gemahlen; 1 g Knoblauch, granuliert; 2 g Zucker; 0.5 g Starterkulturen (z.B. Lyocarni BFL-200)

Curing MixPorkCold SmokingHard6-8 weeks15-18 °CBeech

Salami Milano is a finely grained Italian dry-cured sausage with a mild aroma and long aging time. It is made from lean pork and back fat, then cold smoked. The characteristic fine texture is achieved by cutting the meat to 3 mm.

Ingredients(for 1 kg)

Lean pork leg700 g

Firm pork back fat300 g

Curing salt (NPS 0.5%)28 g

White pepper, finely ground2.5 g

Garlic, granulated1 g

Sugar2 g

Starter cultures (e.g. Lyocarni BFL-200)0.5 g

Instructions

Preparation & Filling

1-2 hours

Chill meat and fat well (below 2 °C), grind separately through a 3 mm plate. Add all spices, curing salt and starter cultures, knead for about 10 minutes until the mass binds. Fill firmly into soaked beef middle casings (Ø 60 mm), avoiding air bubbles.

Curing & Initial Drying

48 hours

Hang the filled sausages at 22-24 °C and 85-90% relative humidity. During this phase, starter cultures work, pH drops below 5.3, and the color cure stabilizes.

Cold Smoking

2-3 smoking sessions of 8 hours each

Cold smoke with beech wood smoke at a maximum of 18 °C. Allow 24 hours rest between smoking sessions. Temperature must not exceed 20 °C to prevent fat smearing.

Ripening & Drying

6-8 weeks

Ripen at 12-15 °C and 75-80% relative humidity. Check the salami weekly. A weight loss of 30-35% indicates proper maturity. White noble mold on the surface is desirable.

Pro Tip

After filling, let the sausage cure at 22-24 °C for 48 hours before starting cold smoking to develop a stable red color.

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