BIO Salami Milano
The ingredients for the BIO Salami Milano provide a perfect basis for a classic, Italian raw sausage - making every bite an experience.
Recommended Organic Ingredients
Recommended Organic Ingredients
Ascorbic acid, for organic rec...
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Recipe
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Ascorbic acid, for organic recipes 70.1023 g
Ascorbic acid, for organic recipes 70.102Ascorbic acid is a colorless, odorless, crystalline, easily water-soluble solid with an acid taste. It is produced from non-genetically modified glucose. The most important property of ascorbic acid is its physiological effect as vitamin C. Numerous foods are enriched with ascorbic acid to increase the vitamin content. If one of its other applications is in the foreground, it is designated as ascorbic acid.Show More Show LessBenefits- preservative properties -> improves shelf life
- improves swelling and taste properties of flour
- approved for use in organic recipes (according to EU Bio VO 834/2007, Infoxgen operating materials)
More InfoFields of Application- flour
- baked goods
- juices
- specialties
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BIO-Salt, uniodized (Atlantic Sea Salt)100 g
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BIO-Syrup Powder Dextrose DE9710 g
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BIO-Pepper black ground coarse20 g
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BIO-Coriander whole10 g
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BIO-Paprika powder sweet10 g
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BIO-Garlic powder10 g
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BIO-Nutmeg ground5 g
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BIO-Marjoram crushed5 g
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Pork5 kg
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Recipe Note
With the high-quality organic spices and functional ingredients such as {BIO-Sirup Pulver Dextrose DE97} and {Ascorbinsäure, für Biorezepte}, a Salami Milano with long shelf life, optimal binding, and intense aroma can be achieved. Ideal for professional production!
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe is characterized by a balanced combination of classic craftsmanship and modern, organic-certified ingredients. The use of BIO-spices and natural antioxidants ensures authentic taste, stable color, and long shelf life.
Preparation of BIO Salami Milano for 20 pieces of approx. 250 g each
- Prepare pork: Coarsely chop 5 kg of pork* (shoulder, neck, and back fat) and store for 24 hours at 0-2°C.
- Grind the meat: Grind the chilled meat through the 6-mm disc, then mix well with 100 g of BIO-Salt, non-iodized (Atlantic Sea Salt) and 10 g of BIO-Syrup Powder Dextrose DE97.
- Prepare spice mix: Thoroughly mix 20 g of BIO-Pepper black ground coarse, 10 g of BIO-Coriander whole, 10 g of BIO-Paprika powder sweet, 10 g of BIO-Garlic powder, 5 g of BIO-Nutmeg ground and 5 g of BIO-Marjoram crushed and add to the meat.
- Add antioxidant: Dissolve 3 g of Ascorbic Acid, for organic recipes in 50 ml of water and mix evenly into the mass.
- Chop the mass: Finely chop the spiced mass in a cutter or mixer at a low temperature (max. 8°C) until a homogeneous bond is formed.
- Fill: Fill the finished sausage meat into natural casings (caliber 60/65) and tie tightly.
- Fermentation: Ferment the salamis for 48 hours at 22°C and 90% humidity in a ripening chamber.
- Drying: Then let it dry slowly for 4-6 weeks at 12-15°C and 75% humidity until the desired water loss (approx. 35-40%) is achieved.
- Packaging: After maturation, vacuum pack the salamis or fill them into breathable packaging. Store in a cool and dry place.