| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 800 |
| Pork fatback | 200 |
| Red wine | 30 |
| Salt | 25 |
| Dextrose | 5 |
| Minced garlic | 5 |
| Ground black pepper | 2.5 |
| Instacure#2 | 2.5 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Salami Milan
Milano salami has a more homogeneous distribution of fat and meat. Professional grinders cut better the fat that contrasts better with the meat. Home grinders tend to crush fat.
Grind the meat into a 6mm disc;
Grind again with fat on a 4mm disc;
Place in 50mm collagen casing;
Ferment for 48 hours in an environment with a temperature close to 25ºC and relative humidity close to 90%;
Hang in a dark environment with a temperature close to 12ºC and a relative humidity of 80%.
Recipe in portuguese: Salame Milano