Salami Krakowskie (Polish Dry Salami)
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Hmm... Was just about to cure it and I noticed. The kindle book uses cure #2 for the recipe and the physical one uses cure #1. Website also uses cure #1.
Weird. Oh well, since it's hung for 5-6 weeks in the drying chamber (in addition to this 10-14 day hold), I'm going with cure #2.
Weird. Oh well, since it's hung for 5-6 weeks in the drying chamber (in addition to this 10-14 day hold), I'm going with cure #2.
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So, now that I'm going with cure #2, I pulled out my pork and pork fatback and got started.
Thinking on Mariansky's preference of hardfat over softfat, I trimmed the lean so that the fat was almost exclusively backfat.
And although the recipe calls for 2" chunks, that felt a little large for me. I'm sure my little cheapo $99 grinder is far less good than the fabled Mariansky grinder. As such, I felt it was better to go with something closer to 1" chunks (which was still a tad beyond my comfort zone. I feel you should be able to drop the pieces in the grinder and never have to use the pushrod. You get that with ~3/4inch pieces on a #12):
And here's where I made a mistake. I failed to execute the step (mix with ingredients before grind because I went on automatic meat processing mode. I made lots of batches in the past, and always did the grind before the mix.
I tried to mitigate that mistake to the best of my ability by dusting the cure and seasonings in a flour sifter. I dusted it lightly over the ground material, and lightly turned it over to try to give an even dusting to all meat without mixing it too much.
I think it's fine and I recovered from my mistake, but let me know if you think I screwed it up. Better to start over, than to spend the next two months on an error.
Anyhow, now that I got the ingredients mixed with the ground meat, it's onto the next step. "Pack tightly into suitable containers (e.g., food grade plastic) and cover with a layer of skins or butcher paper." I have no idea what "skins" are, but I do have butchers paper. So I do my best to follow the instructions and first wrap in butcher paper:
and then place tightly into a food-grade plastic container, not to be opened for 10 days:
Thinking on Mariansky's preference of hardfat over softfat, I trimmed the lean so that the fat was almost exclusively backfat.
And although the recipe calls for 2" chunks, that felt a little large for me. I'm sure my little cheapo $99 grinder is far less good than the fabled Mariansky grinder. As such, I felt it was better to go with something closer to 1" chunks (which was still a tad beyond my comfort zone. I feel you should be able to drop the pieces in the grinder and never have to use the pushrod. You get that with ~3/4inch pieces on a #12):
And here's where I made a mistake. I failed to execute the step (mix with ingredients before grind because I went on automatic meat processing mode. I made lots of batches in the past, and always did the grind before the mix.
I tried to mitigate that mistake to the best of my ability by dusting the cure and seasonings in a flour sifter. I dusted it lightly over the ground material, and lightly turned it over to try to give an even dusting to all meat without mixing it too much.
I think it's fine and I recovered from my mistake, but let me know if you think I screwed it up. Better to start over, than to spend the next two months on an error.
Anyhow, now that I got the ingredients mixed with the ground meat, it's onto the next step. "Pack tightly into suitable containers (e.g., food grade plastic) and cover with a layer of skins or butcher paper." I have no idea what "skins" are, but I do have butchers paper. So I do my best to follow the instructions and first wrap in butcher paper:
and then place tightly into a food-grade plastic container, not to be opened for 10 days:
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What cut of meat did you use? Is that all loin?
Size of the chunks is not that crucial. Cut what will fit in your grinder. Cutting the fat down so the chunks fit between the auger blade of your grinder is more important than on the the meat. When chilling below 32*F, the fat can get really hard...hard for the auger to squeeze larger chunks without bogging down the motor.
Size of the chunks is not that crucial. Cut what will fit in your grinder. Cutting the fat down so the chunks fit between the auger blade of your grinder is more important than on the the meat. When chilling below 32*F, the fat can get really hard...hard for the auger to squeeze larger chunks without bogging down the motor.
I used sirloin for the lean meat.
Just trying to follow the recipe as closely as possible. Glad you agree smaller chunks was the right course of action here.
After waiting 14 days with it resting in the fridge, I took it out and was surprised at what I saw. I expected reddish meat, but I suppose since it's pork and cure #2 that isn't what I got. I even did a little nitrate test on it to ensure I remembered to apply the cure, lol.
I then put it in the smoker and started the cook as outlined earlier:
Final step was to bake with thin smoke at 170-175F for 70-100minutes. It was getting late, so I set a timer and took a nap...
I slept through the timer.
8 hours or so later, I awoke to ruined salami. Ah well. So I guess no salami this time.
I then put it in the smoker and started the cook as outlined earlier:
Final step was to bake with thin smoke at 170-175F for 70-100minutes. It was getting late, so I set a timer and took a nap...
I slept through the timer.
8 hours or so later, I awoke to ruined salami. Ah well. So I guess no salami this time.
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