Polish dry sausage with manually cut fat pieces. Besides its rustic look and the application of smoke, the recipe differs very little from the classic Italian salamis.
|Pork (butt)||300 g||0.66 lb|
|Beef (chuck)||500 g||1.10 lb|
|Back fat or hard fat pork trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||3 g||1 tsp|
|Ground white pepper||3 g||1.5 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork through ⅜” plate (10 mm). Dice back fat or pork fat trimmings into 1/4” (6 mm) pieces. Grind beef with 1/4” (6 mm) plate, partially freeze and regrind again through 1/8” (3 mm) plate.
- Mix all ingredients with meat.
- Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke at 20º C (68º C) or lower for 24 hours.
- 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.