Salami Genoa and Bologna Milano are actual agnate and they both absorb altered accommodation of raw materials. Some archetypal combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Bologna Genoa is additionally accepted as Bologna di Alessandra. Bologna Milano is chopped somewhat bigger than Bologna Genoa.
|lean pork trimmings (ham, butt)||400 g||0.88 lb.|
|beef (chuck)||400 g||0.88 lb.|
|pork aback fat or fat trimmings||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%||2.0 g||⅓ tsp.|
|sugar, 0.3%||3.0 g||⅓ tsp.|
|white pepper||3.0 g||1½ tsp.|
|garlic powder||1.0 g||⅓ tsp.|
|OR beginning garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork and aback fat through ⅜” bowl (10 mm). Bullwork beef with ⅛” plate.
- Mix all capacity with arena meat.
- Stuff durably into beef middles or 46-60 mm protein lined coarse casings. Accomplish links 16-20” long.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% clamminess for 2-3 months. The sausage is broiled until about 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
If cast is adapted aerosol with M-EK-4 cast ability afterwards stuffing.
The afterward aroma and assemble aggregate can be begin in some recipes:
- spices: 4 genitalia coriander, 3 genitalia mace, 2 genitalia allspice, 1 allotment fennel.
- herbs: 3 genitalia marjoram, 1 allotment thyme, 1 allotment basil.
To accomplish 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed.
Some recipes ask for the accession of red wine and you may add about 30 ml (⅛ cup).