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Polish Salami

PostPosted: Mon Dec 10, 2018 1:13 pm
by NCPaul
Polish Salami

From https://www.amazon.com/Art-Making-Ferme ... Marianskis

Pork Shoulder lean 700 g
Beef Chuck lean 420 g
Fat back 280 g

Ground once through course plate

Dextrose 4.2 g
Black pepper 4.2 g
Salt 32.2 g
Cardamon 4.16 g
Cure # 2 3.36 g
Add above then
SafePro F-LC 0.5 g


72 mm protein lined collagen casing

22 hrs. pH = 5.5
46 hrs. pH = 5.05

10/10 1350 g
10/24 1129 g 16.4 %
11/4 1033 g 24.5 %
11/12 988 g 26.8 %
11/23 932 g 31 %
12/9 874 g 35.3 %

A very pleasant salami; the taste of the cardamon is subtle but there. A light touch with the black pepper as well. I think this salami will make a delicious sandwich on a crusty bread.

Image

Re: Polish Salami

PostPosted: Mon Dec 10, 2018 5:06 pm
by wheels
Boy Oh Boy, you really have the production of salami nailed Paul. A superb job as always.

Are you doing an overnight development of myosin?

Phil

Re: Polish Salami

PostPosted: Mon Dec 10, 2018 8:01 pm
by NCPaul
You bring up an interesting point about bind in salamis. The sausage meat needs to be stuffed tightly and air bubbles released but a good bind works against drying. I have sometimes (when I remember) added the curing salt the night before to aid with grinding but don't add the bulk of the salt early as I do with fresh sausages. Likewise mixing to get a good bind will lead to fat smearing and inhibit drying. I can't recall where I came across this bit of useful info.

Re: Polish Salami

PostPosted: Mon Dec 10, 2018 9:12 pm
by wheels
As they say: "Every day's a school day". Thanks Paul

Re: Polish Salami

PostPosted: Tue Dec 11, 2018 11:58 am
by NCPaul
I'll use that at work. :D

Re: Polish Salami

PostPosted: Tue Dec 11, 2018 6:18 pm
by vinner
Looks great. Both the recipe and the product!