Making some sausage - Krakowska, Linguica, Extra Hot Italian & Italian Face Melters

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smoking b

Smoking Guru
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Sep 20, 2012
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Middle of Nowhere, South Central PA
I have been wanting to make some Krakowska & gathered up a nice loin.


I cut a piece of it off for my meal last night & it was great!


Slices of loin 1/2 to 3/4 inch thick. These were slices of the lean center part of the loin.


Cut the slices into 1/2 to 3/4 inch pieces. The rest of the sausage comes from the darker outer part of the loin & the fat. It is roughly a 2-1 ratio of lean to dark/fat. I somehow don't have a pic of the darker meat & fat - thought I took one...


Set up to grind.


Here is the darker loin meat & fat ground together. It will get mixed with the cut up pieces of lean loin.



Meat for the Linguica, Extra Hot Italian & Italian Face Melter sausages. One whole picnic, a loin end roast & a small shoulder roast.


Natural casing soaking in warm water.

Ok meat in the freezer while I run down to my shop. Updates to follow...
 
Looking good im in for this one!! 
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Ok back in action


Weighing out some spices.


Linguica mix.


Extra Hot Italian on the right Italian Face Melter on the left.

To make the Extra Hot Italian I doubled the amount of red pepper called for & crushed it fresh from my stock. I also added a tsp of my crushed habanero.

To make the Italian Face Melter I replaced the red pepper with habanero & crushed it up fresh. I added some extra for good measure. I also added 1 TBSP of Death Rain Nitro. If you like things hot it is great. It is habanero powder sprayed with habanero extract - It has kick 
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I took a pic of the Krakowska mix but it came out blurry. It was salt,sugar,white pepper,garlic & nutmeg. I added cure #1 as well.


Casing on, needle ready & stuffer lubed up. Almost ready to go 
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Are you using 2 1/2 or 3 inch casings for the Krakowska?  Can't wait to see your results.
I was going to get 3 inch casings but a friend of mine said he had a bunch of them I could have. He just dropped them off tonight. What he failed to mention till he dropped them off was that they were 6-7 years old. They seemed very brittle so I was afraid to use them. I thought maybe they would seem great after I soaked them only to burst easily. I don't know how long they last & he just had them in a plastic bag. I ended up having to use hog casings for the Krakowska 
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Over the last week and a half I cured almost 36 lbs of pork loins in addition to the 13 lbs of Krakowska .  I made 3 Irish Bacons, 1 Hüttenspeck, 2 Tyroler Specks, 2 Lachsschinkens.  I love this time of year, when every producer is buying hams and the every other part of the pig gets very cheap. 
 
Over the last week and a half I cured almost 36 lbs of pork loins in addition to the 13 lbs of Krakowska .  I made 3 Irish Bacons, 1 Hüttenspeck, 2 Tyroler Specks, 2 Lachsschinkens.  I love this time of year, when every producer is buying hams and the every other part of the pig gets very cheap. 
Wow you've been busy - nice!
 
@ custom drying fixture---I like it.  You should patent it.

@being busy---Not so much, whole muscle product really don't take very long. 
 
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