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WebMix all ingredients with ground meat. Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost. Store sausages at 10-15º C (50-59º F), 75% humidity. WebMeat Crew - American Burger: DEVASTANTE - Guarda 5 recensioni imparziali, 13 foto di viaggiatori, e fantastiche offerte per Milano, Italia su Tripadvisor. WebMar 21, 2024 · The dessert menu is tempting as well. . .: One of the best restaurants in milan, lomo steak the best and nacional salad are must 👌🏼 worth visiting. 2. Ristorante Ribot. 9.2. Via Cremosano 41, Milano, Lombardia. Italian Restaurant · QT8 · 65 tips and reviews. Andriy Samoylovych: Amazing Fiorentina steaks! the dark ages in europe