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

Meats Metric US
lean pork 400 g 0.88 lb.
lean beef 300 g 0.66 lb.
back fat 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.3% 3.0 g ½ tsp.
pepper 3.0 g 1 tsp.
cardamom 2.0 g g 1½ tsp.


  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


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


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.