Salami Polskie - Polish Salami
Posted: Wed May 04, 2022 07:15
Salami Polskie - Polish Salami
Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified to include a bacterial starter culture and a fermentation step. In the original recipe the meat was cured for a longer period of time and cold conditioned after comminution.
Meats
500g class I pork from leg, no fat or connective tissue
250g class I beef
250g hard back fat
Ingredients
23g fine sea salt
3g Cure# 2
3g coarsely ground black pepper
1g cardamom
3g dextrose
Texel 301 starter culture
Process
1. Cube meat and fat, mix with salt, Cure#2, and refrigerate in a sealed container for 72 hours.
2. Freeze fat completely, leave the cubed and cured meat in freezer for one to two hours so that it it freezes partially.
3. Revive starter with small amount of distilled water and a pinch of dextrose. Add to meat within 20 minutes.
4. Grind everything through 6mm plate. Do not grind fat separately.
5. Mix starter culture, and remaining ingredients with the meat. Keep ground meat cold, mix thoroughly, taking care not to over mix to avoid fat smearing. You may want to refrigerate the meat between the grinding, mixing and stuffing steps.
6. Stuff as firmly as possible into 50-60 beef middles or protein lined fibrous casings.
7. Ferment at a temp of 20C for 48-72 hours, until pH stabilizes. Do not allow pH to drop below 5.
8. Cold smoke in two 12 hour sessions over 2 days, taking care not to go over 25C.
9. Hang for approximately 4 - 5 weeks at 12C and 75-80% RH, until a weight loss of 35%. Weight loss is calculated from the weight of the sausage after stuffing.
To learn more about traditional Polish sausage making join the Polish Sausage Club https://www.facebook.com/groups/564056007388967
Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified to include a bacterial starter culture and a fermentation step. In the original recipe the meat was cured for a longer period of time and cold conditioned after comminution.
Meats
500g class I pork from leg, no fat or connective tissue
250g class I beef
250g hard back fat
Ingredients
23g fine sea salt
3g Cure# 2
3g coarsely ground black pepper
1g cardamom
3g dextrose
Texel 301 starter culture
Process
1. Cube meat and fat, mix with salt, Cure#2, and refrigerate in a sealed container for 72 hours.
2. Freeze fat completely, leave the cubed and cured meat in freezer for one to two hours so that it it freezes partially.
3. Revive starter with small amount of distilled water and a pinch of dextrose. Add to meat within 20 minutes.
4. Grind everything through 6mm plate. Do not grind fat separately.
5. Mix starter culture, and remaining ingredients with the meat. Keep ground meat cold, mix thoroughly, taking care not to over mix to avoid fat smearing. You may want to refrigerate the meat between the grinding, mixing and stuffing steps.
6. Stuff as firmly as possible into 50-60 beef middles or protein lined fibrous casings.
7. Ferment at a temp of 20C for 48-72 hours, until pH stabilizes. Do not allow pH to drop below 5.
8. Cold smoke in two 12 hour sessions over 2 days, taking care not to go over 25C.
9. Hang for approximately 4 - 5 weeks at 12C and 75-80% RH, until a weight loss of 35%. Weight loss is calculated from the weight of the sausage after stuffing.
To learn more about traditional Polish sausage making join the Polish Sausage Club https://www.facebook.com/groups/564056007388967
