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.

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

Notes

The following is the official Polish Government recipe for making this sausage that comes from 1956 archives. It makes a great reading. This sausage was made and sold in Poland to the consumers. Note that except nitrate there are no chemicals Materials: 1. Pork, class I (lean pork cuts), not cured 40 kg 2. Beef, class I (lean pork cuts), not cured 30 kg 3. Pork back fat, not cured 30 kg Ingredients used for curing: Salt 3.0 kg Potassium nitrate 0.07 kg

Ingredients used during production: pepper 0.15 kg sugar 0.20 kg cardamom 0.04 kg

Instructions:

1. Cut meat into 5-6 cm (2”) pieces, mix with salt, sugar and potassium nitrate. Place in a slightly raised container with holes in the bottom to allow for draining of curing liquid. Leave for 5-7 days at 2-4°C (35-40°F). Cut back fat into strips and rub in some of the salt. Back fat does not require nitrate and can be kept separately at 2-4°C (35-40°F). 2. Grind pork with 5 mm plate, grind beef with 3 mm plate and manually cut back fat into 5 mm pieces. 3. Mix meats with spices and back fat. Do not add water. 4. Stuff casings firmly. Do not add water. Prick any visible air pockets with a needle. 5. Hang for 4 days at 2-4°C (35-40°F), 85-90% humidity. 6. Hang in a dark, slightly drafty area for 6-8 weeks, 10-12° C (50-54° F), 80-85% humidity. If wet mold appears,wash it off with warm, salty water, then wipe it dry with a clean cloth. When sausages loose about 30% weight and start developing dry mold, wipe them off and send for smoking. 7. Cold smoke with thin smoke for 4-6 days until dark red color is obtained.

This is a good example how traditional salami was made. Today a starter culture will be added directly into the ground meat and no curing will be required.

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