Salami-Polish

Most countries make their own version of salamis and so does Poland. The following is the popular recipe.

MeatsMetricUS
lean pork400 g0.88 lb.
lean beef300 g0.66 lb.
back fat300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
pepper3.0 g1 tsp.
cardamom2.0 g g1½ tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 12 hours (<22º C, 72º F).
  6. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs