Salami Krakowskie (Salami krakowskie pieczone suche)
Salami Krakowskie sausage is baked so does not conform to the same standard as traditionally made fermented salami, but rather can be grouped with Salami Cotto or Koch Salami sausages which are also cooked. It will become in time a dry sausage, however its taste will differ from Italian fermented dry salami.
|Pork, lean, from leg and butt cuts*||770 g||1.70 lb|
|Pork fat trimmings||230 g||0.50 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure # 1||2.5 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Garlic||3.5 g||1 clove|
- Cut meat and fat into 1-2 inch (2-5 cm) pieces and mix well with salt, cure #1 and spices. Grind through 1/8” (3 mm) plate.
- Place ground mixture in a food grade container, pack tightly, stuff tightly to eliminate pockets of air and cover with butcher paper or cellophane foil. Cure for 7 days at 2-4° C (35-40° F).
- Stuff firmly into 55-65 mm beef middles or synthetic cellulose or fibrous casings. Natural casings - 16-18” (40-45 cm) long links. Synthetic casings-straight links 55-65 cm (21-25”) long. Ends tied up with a twine, 10-12 cm (4-5”) loop on one end. Prick any visible air pockets with a needle. Hang in a drafty area for 2 hours.
- Dry sausages with thin smoke, 45-50° C (113-122° F) for 20-40 min.
- Smoke with a thick smoke, 40-50° C (104-122° F) for 90-140 min.
- Bake with a thin smoke, 75-90° C (167-194° F) for 70-100 min.
- Hang in a dark, lightly drafty area at 10-12° C (50-53° F), humidity 80-85% for 4-6 weeks until salami develops white, dry mold on outside. If moist green mold appears it must be washed with warm salty water and wiped off. Then continue drying. The product is done when 65% yield is obtained.