Salami Krakowskie (Salami krakowskie pieczone suche)

Salami Krakowskie sausage is baked so does not conform to the same standard as traditionally made fermented salami, but rather can be grouped with Salami Cotto or Koch Salami sausages which are also cooked. It will become in time a dry sausage, however its taste will differ from Italian fermented dry salami.

Pork, lean, from leg and butt (shoulder) cuts*770 g1.70 lb
Pork fat trimmings230 g0.50 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper4.0 g2 tsp
Garlic3.5 g1 clove
  1. ** Cut meat and fat into 1-2 inch (2-5 cm) pieces and mix well with salt, cure #1 and spices. Grind through 1/8” (3 mm) plate.
  2. Place ground mixture in a food grade container, pack tightly, stuff tightly to eliminate pockets of air and cover with butcher paper or cellophane foil. Cure for 7 days at 2-4° C (35-40° F).
  3. Stuff firmly into 55-65 mm beef middles or synthetic cellulose or fibrous casings. Natural casings - 16-18” (40-45 cm) long links. Synthetic casings-straight links 55-65 cm (21-25”) long. Ends tied up with a twine, 10-12 cm (4-5”) loop on one end. Prick any visible air pockets with a needle. Hang in a drafty area for 2 hours.
  4. Dry sausages with thin smoke, 45-50° C (113-122° F) for 20-40 min.
  5. Smoke with a thick smoke, 40-50° C (104-122° F) for 90-140 min.
  6. Bake with a thin smoke, 75-90° C (167-194° F) for 70-100 min.
  7. *** Hang in a dark, lightly drafty area at 10-12° C (50-53° F), humidity 80-85% for 4-6 weeks until salami develops white, dry mold on outside. If moist green mold appears it must be washed with warm salty water and wiped off. Then continue drying. The product is done when 65% yield is obtained.
* best from older animals with darker meat color.
** this is a traditional curing process for meat that develops not just a pink color but a curing flavor which results in a superb sausage. Curing time is not included in total preparation time.
*** Drying time is not included in total preparation time.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages