Salami Polskie - Polish Salami
Salami Polskie - Polish Salami
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
Re: Salami Polskie - Polish Salami
Chris as usual you are knocking it out of the park
Re: Salami Polskie - Polish Salami
Thanks, I've made this salami a few times before, but for reasons unknown, this one turned out better than any of the predecessors. Maybe because of the nice quality of the pork, 60mm beef middles and good timing in taking it out of the chamber. Will be making it again.
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Re: Salami Polskie - Polish Salami
Wow great work indeed. looks top notch! İt looks like it would be good on the grill too
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Re: Salami Polskie - Polish Salami
That salami looks really amazing. How much difference in flavor do you think there is with the beef vs all pork?
Re: Salami Polskie - Polish Salami
It would be a different product, but you can certainly try it. I made this in an attempt to recreate a sausage that was sold in Polanfrom the 1950's to the 1980's. I have also seen pre-war Polish salami recipes that included beef. This particular recipe is 25% beef so the taste is there. Many Polish sausages have 10% beef and even that makes a difference.
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Re: Salami Polskie - Polish Salami
Thanks for the reply! I will definitely include the beef then given the difference it makes.
Re: Salami Polskie - Polish Salami
Let us know how it turns out!fullysideways wrote: ↑Fri Jun 03, 2022 01:57Thanks for the reply! I will definitely include the beef then given the difference it makes.
Re: Salami Polskie - Polish Salami
Looks like another one I need to try! Looks great!
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Re: Salami Polskie - Polish Salami
very nice