The following is the official Polish Government recipe for making traditional salami. When the war had ended, this recipe was used to make the salami that was sold in Poland to the consumers.
|lean pork cuts||800 g||1.76 lb.|
|pork back fat or fat trimmings||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|sugar, 0.15%||1.5 g||⅓ tsp.|
|pepper||2.0 g||1 tsp.|
|paprika||1.5 g||¾ tsp.|
|garlic powder||1.0 g||⅓ tsp.|
|OR fresh garlic||3.5 g||1 clove|
- Cut meat into 10 cm (3-4”) pieces and place in a slightly raised container with holes in the bottom to allow for draining of curing liquid. Leave for 24 hours at 1-2°C (33-35°F). Then grind with ¾” plate and leave for an additional 2-3 days following the above procedure. During that period turn meat around 1-2 times. Leave sheets of unsalted back fat for 2-3 days at -2° C (28° F) to -4° C (24° F) and then cut into 3 mm (⅛”) pieces.
- Mix meat, back fat, salt, nitrate and spices together. Grind through 3 mm (⅛”) plate.
- Leave the sausage mass for 36-48 hours at 2-4°C (35-40°F).
- Stuff casings firmly. Do not add water. Prick any visible air pockets with a needle.
- Hang for 2-4 days at 2-4°C (35-40°F), 85-90% humidity.
- Apply thin cold smoke 16-18° C (60-64° F) for 5-7 days, until dark red color is obtained.
- Hang in a dark, lightly drafty area at 10-12°C (50-53°F), humidity 90% for 2 weeks until salami develops white, dry mold on outside. If green and moist mold appears on salamis they have to be washed with warm salty water and wiped off dry with a cloth. Hang for 4-5 hours in a drier place, then move back to the original room and continue drying.
- Place salamis covered with white mold for 2-3 months in a dark and lightly drafty area at 12-16° C (54-60° F), 75-85% humidity, until desired yield is obtained.
In the original recipe 0.08 kg potassium nitrate was added to 100 kg of meat.