Salami Krakowskie is a dry cured, smoked and baked sausage












       

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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


  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



 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 



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