Salami-Polish with Culture (Polskie salami made with culture)

Most countries make their own version of salamis and so does Poland. The following is the popular traditional recipe made with starter culture.
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 #12.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Cardamom0.5 g1/4 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with 1/8” (3 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with ground meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Cold smoke for 12 hours at 18º C (64º F).
  7. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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