Salami Cotto and Kielbasa Krakowska

[cptnding]

Salami is from Poli , Krakow from Marianski .
All done with pre cured meat cubes . Pork was cured 3 days pre grind , 1 day post grind .
Beef was 1 day pre grind , 1 day post grind .

The pork was butt that was pre cut into strips at the store . Managers special , so that saved me some knife work and didn't need a whole butt .
The beef came from 22 pounds of chuck pectoral that I had to clean up for grind . Saved 1 1/4 pounds of cubes .

Cube up the pork . Add the salt and cure only .
Mix it in good .
View attachment 702620
Pack it tight in the bowl , and put plastic wrap down tight to the
cubes . Into the fridge at 36 degrees for 3 days .
View attachment 702621
Same for the beef .
View attachment 702622
View attachment 702623
Ready to grind . This is 3 days for the pork , but only one for the beef .
View attachment 702624
Both went through the 1/8" plate . This is the pork .
View attachment 702625
The salami was 50/50 pork and beef . All seasoned and mixed .
This took less than 1/2 cup of liquid . No binders . Recipe called for NFDM and phosphates .
Didn't need either one . I stopped following recipes for liquid amounts , and binder amounts a long time ago .
View attachment 702627
Krakow was all pork , with pre cured pork cubes . All seasoned and mixed ,
Plastic wrap down tight to keep the air out , then back in the fridge overnight .
I did use potato starch and a bit more liquid for this .
View attachment 702628
Next day I got set up to stuff . Did the Salami in the SV start to finish , so I used 80 mm
waterproof casings . 152 for 4 hours . Finish IT was 151 .
Krakow was hung at room temp for 2 hours . Then cooked in the MES start to finish .
I set the MES to 150 . Hang the chub and start it up . When the IT was 135 , I bumped the smoker up to 165 .
Pulled at 148 , no water bath .

Both were cooled and held overnight .
Next day , ready for a peak . Mixed what was left in the stuffer , and
cooked it in the oven .
View attachment 702633
Nice color on the Krakow . That's not from smoke , that's from pre curing .
View attachment 702636

Cut in half , and a couple sample slices .
View attachment 702631
Close up of the Krakow .
View attachment 702635
Cotto Salami ,
View attachment 702634
The salami was spot on perfect . The long precure makes it .
Really gives better depth of color and flavor .
I did add sodium erythorbate to set and hold the color . Also acts as a binding agent .

The Krakow has the look and texture . The smell is insane . I double the amount of fresh garlic ,
and upped the Marjoram by half .

BUT , here's where I made a stupid mistake .
I buy these at the store . Burgers is Missouri based and makes smoked meats .
So I buy these from time to time , and have them on hand as back up .
I needed them to do the Karkow , because I ground up all my pre cured pork chunks .
That was mistake number 1 .
View attachment 702629
Mistake number 2 , and the big one . Didn't account for the salt .
I talk about reading ingredient labels and knowing what they mean .
I normally do , but was in a hurry . I've used them before without issue .

Looked at the bag at the store yesterday . 4oz. serving is 88% of the daily value .
Whole bag is 12 oz.
It's not so bad that it hits you right away , but a few slices in it starts to show up .
Might be better on a sandwich . I'll revisit that today . Might just cube it up and freeze it for
green beans and potatoes .

That's it .

chopsaw That Krakow has been on my mind since you posted it. Looks a lot like a German Schinkenwurst that I buy here locally. Good stuff.
I'm going to give that Krakow a try in a couple of weeks. I looked around on Marianski's site and found his recipe for Kielbasa Krakowska. Is that the one you based yours off of? It doesn't have marjoram in the ingredients but does say this at the bottom:
"The original recipe allowed replacing the natural pepper with a double amount of herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf)."

One other thing I was wondering about was stuffing it. I got a LEM #5 recently and have used it once for bologna. Will this little stuffer work with a mix that has the cubed meat in it or will it just all bind up in the bottom?
Thanks!

Here's a link to the recipe on Marianski's site for reference:
https://www.meatsandsausages.com/sausage-recipes/cooked/polish/krakowska-traditional

 

[chopsaw]

recipe for Kielbasa Krakowska. Is that the one you based yours off of?

I used the hot smoked Polish . Most of the stuff I do like this is based on 2 1/2 pounds of pork butt and 18 grams of salt . From there I just make note of the spice profile and add to my liking .
I doubled the garlic , increased the marjoram and used both black and white pepper .
You could use either formula , I've done both .
I've also done the Krakauer , the German version and he does have the German ham sausage on there too .

Will this little stuffer work with a mix that has the cubed meat in it or will it just all bind up in the bottom?

That's what I use . Works fine . Cut your cubes about 1/2 inch , and shouldn't be any issues .
You just need to pre cure the cubes . 48 to 72 hours .

 

[cptnding]

I used the hot smoked Polish . Most of the stuff I do like this is based on 2 1/2 pounds of pork butt and 18 grams of salt . From there I just make note of the spice profile and add to my liking .
I doubled the garlic , increased the marjoram and used both black and white pepper .
You could use either formula , I've done both .
I've also done the Krakauer , the German version and he does have the German ham sausage on there too .


That's what I use . Works fine . Cut your cubes about 1/2 inch , and shouldn't be any issues .
You just need to pre cure the cubes . 48 to 72 hours .

Thanks for the info. I'll post the results when I get time to give it go.
We always bump the garlic in everything. I use granulated garlic but have thought about giving fresh garlic a try in something like this.

 

[chopsaw]

Thanks for the info.

If you think I can help you with something , ask away .

I use granulated garlic but have thought about giving fresh garlic a try in something like this.

If you like the granulated , then use that . I use the already minced stuff that comes in a jar . I don't weigh it out , I use " clove sized " amounts from the jar . Most formulas that I've seen that use fresh will call it out by cloves .

 

[Dave in AZ]

Thanks for the info. I'll post the results when I get time to give it go.
We always bump the garlic in everything. I use granulated garlic but have thought about giving fresh garlic a try in something like this.

chopsaw

Someone recently did a garlic test with fresh, minced in jar, and granulated. Can't remember who or where, 2 or 3 months ago? It was a writeup or video I respected the results of, I remember that. Anyways, surprisingly the granulated garlic came out on top for flavor. And the minced stuff came 2nd, with fresh last for a much harsher flavor.

Made me decide to stick with granulated, or to use the minced stuff-- I had previously assumed fresh would be better. Can't remember taste testers etc. But interesting results.

 

[chopsaw]

interesting results.

Knife work in fresh / raw garlic can cause that . The action of cutting can cause bruising , and that can cause it to be bitter .
If I use fresh I smash it with the side of a chef's knife . Add course salt on the smashed garlic and keep using the side of the knife to work it into a paste .

The jarred stuffed is just convenient . I spoon it out in clove sized amounts . Not sure how it's processed .

I've been meaning to get some granulated . I have powdered , but don't think much of it .

 

[cptnding]

chopsaw

Someone recently did a garlic test with fresh, minced in jar, and granulated. Can't remember who or where, 2 or 3 months ago? It was a writeup or video I respected the results of, I remember that. Anyways, surprisingly the granulated garlic came out on top for flavor. And the minced stuff came 2nd, with fresh last for a much harsher flavor.

Made me decide to stick with granulated, or to use the minced stuff-- I had previously assumed fresh would be better. Can't remember taste testers etc. But interesting results.

Thanks for the info D Dave in AZ I had guessed fresh garlic would taste better as well.
I think I still want to give the fresh a try sometime just to see. We use a LOT of garlic around here and may have a higher tolerance for it than most folks.

 

[cptnding]

I've been meaning to get some granulated . I have powdered , but don't think much of it .

I don't care for garlic powder either. Granulated doesn't clump the moment it hits moisture and mixes in better with whatever you're making. Especially a bbq rub. It takes a bit more to get the same flavor though.

 

[chopsaw]

I don't care for garlic powder either.

I use it in rubs , but that's it .
I like the fresh for sausage . I think it gives the best flavor . I always have a couple jars on hand , and buy the cleaned cloves in a bag and freeze them . Pull them out as I need . My Son buys the whole heads , so always a couple of those on the counter . He uses a garlic press with good results .

 

[tallbm]

I use a ton of granulated garlic, very rarely use fresh. I don't mind fresh for cooking but it is always so handy to have granulated in the pantry.
Plus I mix my own Salt, Pepper, Onion, Garlic (SPOG) seasoning and SPOG + Paprika seasoning with granulated garlic.

Finally, I LOVE using dehydrated or minced onion over granulated onion. It's so much easier to find PLUS it does some awesome things like hold liquid and juices as they come out of meat and it can even get toasty for a crispy roasted onion texture on food. Win-win with that onion option.

Sauces and soups do well with it though I prefer fresh onion and garlic in that case.

 

[paulgeorge]

Salami is from Poli , Krakow from Marianski .
All done with pre cured meat cubes . Pork was cured 3 days pre grind , 1 day post grind .
Beef was 1 day pre grind , 1 day post grind .

The pork was butt that was pre cut into strips at the store . Managers special , so that saved me some knife work and didn't need a whole butt .
The beef came from 22 pounds of chuck pectoral that I had to clean up for grind . Saved 1 1/4 pounds of cubes .

Cube up the pork . Add the salt and cure only .
Mix it in good .
View attachment 702620
Pack it tight in the bowl , and put plastic wrap down tight to the
cubes . Into the fridge at 36 degrees for 3 days .
View attachment 702621
Same for the beef .
View attachment 702622
View attachment 702623
Ready to grind . This is 3 days for the pork , but only one for the beef .
View attachment 702624
Both went through the 1/8" plate . This is the pork .
View attachment 702625
The salami was 50/50 pork and beef . All seasoned and mixed .
This took less than 1/2 cup of liquid . No binders . Recipe called for NFDM and phosphates .
Didn't need either one . I stopped following recipes for liquid amounts , and binder amounts a long time ago .
View attachment 702627
Krakow was all pork , with pre cured pork cubes . All seasoned and mixed ,
Plastic wrap down tight to keep the air out , then back in the fridge overnight .
I did use potato starch and a bit more liquid for this .
View attachment 702628
Next day I got set up to stuff . Did the Salami in the SV start to finish , so I used 80 mm
waterproof casings . 152 for 4 hours . Finish IT was 151 .
Krakow was hung at room temp for 2 hours . Then cooked in the MES start to finish .
I set the MES to 150 . Hang the chub and start it up . When the IT was 135 , I bumped the smoker up to 165 .
Pulled at 148 , no water bath .
Takata Airbag Recall
Both were cooled and held overnight .
Next day , ready for a peak . Mixed what was left in the stuffer , and
cooked it in the oven .
View attachment 702633
Nice color on the Krakow . That's not from smoke , that's from pre curing .
View attachment 702636

Cut in half , and a couple sample slices .
View attachment 702631
Close up of the Krakow .
View attachment 702635
Cotto Salami ,
View attachment 702634
The salami was spot on perfect . The long precure makes it .
Really gives better depth of color and flavor .
I did add sodium erythorbate to set and hold the color . Also acts as a binding agent .

The Krakow has the look and texture . The smell is insane . I double the amount of fresh garlic ,
and upped the Marjoram by half .

BUT , here's where I made a stupid mistake .
I buy these at the store . Burgers is Missouri based and makes smoked meats .
So I buy these from time to time , and have them on hand as back up .
I needed them to do the Karkow , because I ground up all my pre cured pork chunks .
That was mistake number 1 .
View attachment 702629
Mistake number 2 , and the big one . Didn't account for the salt .
I talk about reading ingredient labels and knowing what they mean .
I normally do , but was in a hurry . I've used them before without issue .

Looked at the bag at the store yesterday . 4oz. serving is 88% of the daily value .
Whole bag is 12 oz.
It's not so bad that it hits you right away , but a few slices in it starts to show up .
Might be better on a sandwich . I'll revisit that today . Might just cube it up and freeze it for
green beans and potatoes .

That's it .

Your salami and Krakow sausage process looks fantastic! The pre-curing really paid off with great flavor and color. Skipping binders and adjusting the liquid worked perfectly. That salt mix-up is unfortunate, but your backup plan to use it in green beans or potatoes sounds like a great save. Overall, awesome work!

 

[chopsaw]

Your salami and Krakow sausage process looks fantastic!

Thanks for the comments . I appreciate them .
That Cotto Salami got better and better in the fridge . Really great on a sandwich .
I have the krakow in the freezer . Hope to do some green beans at some point .