Polish is not poolish.
Jan. 18th, 2010 10:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Polish Cold Smoked Sausage. This is the predecessor of today's hot-smoked Polish sausage.
1 kg lean pork shoulder butt
1.5 kg butt trimmings (non-lean)
45 g salt
6 g insta-cure #2
20 g salt
5 g sugar
3 g ground pepper
1.25 g marjoram
1.25 g garlic (Hah! I used a lot more than that.)
Cut meat into 2" cubes, mix with 45 g salt and insta-cure #2. Pack tightly in a container to eliminate air (I used a Ziploc) and place in a cooler or not-too-cold fridge for 72 to 96 hours.
Grind meats through 1/2" plate. Add remaining salt and other ingredients and mix well until it feels sticky. Stuff into hog casings.
Hang for 1-2 days at 35-42 F and 85-90% humidity to jump-start the fermentation. Smoke in a thin cold smoke for 1 to 1.5 days (below 72 F) until they are yellow to light brown. Dry at 50-53 F and 75-80% humidity, until sausages lose 13% of their original weight (about two weeks).
What worked: Everyone has liked them so far. They had a nice fermented tang to them that was not overwhelming but was definitely present. The garlic was likewise there (I thought it needed more, but I usually do). Good firm texture and not-overly smokiness.
What didn't: I probably gave them too much smoke during the process, but it turned out fine. They developed a few mold spots (which is normal, and I washed them off thoroughly with a brine to make them safe).
Will I make it again? Definitely. This is a (mostly) period-style quick slow cured sausage that I'd feel comfortable eating for lunch, especially with a stinky cheese. I wanted to try a modern recipe like this before attempting to redact some of the similar period ones. I might get some of the modern salami mold culture to dip these in before hanging; that will encourage the good mold and not leave space for the I-must-get-rid-of stuff.
1 kg lean pork shoulder butt
1.5 kg butt trimmings (non-lean)
45 g salt
6 g insta-cure #2
20 g salt
5 g sugar
3 g ground pepper
1.25 g marjoram
1.25 g garlic (Hah! I used a lot more than that.)
Cut meat into 2" cubes, mix with 45 g salt and insta-cure #2. Pack tightly in a container to eliminate air (I used a Ziploc) and place in a cooler or not-too-cold fridge for 72 to 96 hours.
Grind meats through 1/2" plate. Add remaining salt and other ingredients and mix well until it feels sticky. Stuff into hog casings.
Hang for 1-2 days at 35-42 F and 85-90% humidity to jump-start the fermentation. Smoke in a thin cold smoke for 1 to 1.5 days (below 72 F) until they are yellow to light brown. Dry at 50-53 F and 75-80% humidity, until sausages lose 13% of their original weight (about two weeks).
What worked: Everyone has liked them so far. They had a nice fermented tang to them that was not overwhelming but was definitely present. The garlic was likewise there (I thought it needed more, but I usually do). Good firm texture and not-overly smokiness.
What didn't: I probably gave them too much smoke during the process, but it turned out fine. They developed a few mold spots (which is normal, and I washed them off thoroughly with a brine to make them safe).
Will I make it again? Definitely. This is a (mostly) period-style quick slow cured sausage that I'd feel comfortable eating for lunch, especially with a stinky cheese. I wanted to try a modern recipe like this before attempting to redact some of the similar period ones. I might get some of the modern salami mold culture to dip these in before hanging; that will encourage the good mold and not leave space for the I-must-get-rid-of stuff.
