Salami Krakowskie is a dry cured, smoked and baked sausage. Although salami is of Italian origin, almost every country has its own version and Poland is no exception. Salami Krakowskie like Krakowska sausage owes its name to the region of Kraków (Cracow), one of the oldest cities in Poland.
|lean pork (ham, butt)||750 g||1.65 lbs.|
|pork fat trimmings (ham, butt, back fat)||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|garlic||3.5 g||1 clove|
- Cut meat and fat into 2” (5 - 6 cm) pieces. Add salt, Cure # 2, garlic and pepper and mix well.
- Grind mixture through 3/16” (4 mm) plate. Pack ground meat tightly into suitable containers (stainless steel, food grade plastic) and cover with a layer of skins or butcher paper. Keep for 10 - 14 days at 35º - 39º F (2º - 4º C).
- Stuff into 60 mm beef middles or synthetic fibrous casings, make straight links 40 - 45 cm long. Pack the meat very tightly to eliminate air pockets. Make 10 - 12 cm loop at one end for hanging.
- Hang for two hours in a well ventilated area.
- Hang in a shaded well ventilated area at 10º-12º C, 80 - 85 % humidity for 5 - 6 weeks until salami develops white mold on outside. In case the mold becomes wet and green in color wash the sausages with warm salty water and wipe them dry. Dry salami until it loses 35 % of its original weight.
- Hold in a dry place.