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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 owns its name
to the region of Crakow (Kraków) City, one of the oldest cities in
Poland.
| 1 | meat selection |
Pork Grade I or II, from butts and hams of
dark color (from older animals), not cured - 3.85 kg (8.47 lbs) Small pieces of pork fat from butts and hams, not cured = 1.15 kg (2.53 lbs) Meat total: 5 kg (11 lbs) |
salt | 110 g | 6 Tbs |
| pepper | 10 g | 5 tsp | |||
| ingredients | garlic, finely chopped | 10 g | 4 cloves | ||
| Cure # 2 | 12.5 g | 2 tsp | |||
| 2 | cutting | Cut meat and fat into 2" (5 - 6 cm) pieces. Add salt, Cure # 2, garlic and pepper and mix well. | |||
| 3 | grinding | Grind mixture through 3/16" (4 mm) plate | |||
| 4 | curing | 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). | |||
| 5 | stuffing | Natural casings ( defatted beef middles) at least 60 mm diameter, make straight links 40 - 45 cm long. You can use protein-lined fibrous casings 55 - 65 mm, make straight links 55 - 65 cm long. Pack the meat very tightly to eliminate air pockets. Make 10 - 12 cm loop at one end for hanging. | |||
| 6 | drying | Hang for two hours in a well ventillated area. | |||
| 7 | smoking | A. Smoke/dry with thin smoke for 20-40 min
at113-122 F ( 45º
-50º C) B. Smoke with thick smoke for 90-140 min at 104º -122º F (40º -50º C) C. Bake with thin smoke for 70-100 min at 167º -194º F (75º - 90º C) Rearrange smokesticks during smoking for an even smoke distribution |
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| 8 | cooking | see step C above | |||
| 9 | drying | Hang in a shaded well ventillated 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 looses 35 % of its original weight. | |||
| 10 | storing | Hold in a dry place | |||
