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

Discussion in 'Sausage' started by smoking b, Jan 15, 2013.

  1. 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...
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looking good im in for this one!!  [​IMG]
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ahhhhhhh !!! ....  The perks of working at home....  [​IMG]  ... I'm in.... 
     
  4. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Are you using 2 1/2 or 3 inch casings for the Krakowska?  Can't wait to see your results.
     
  5. 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  [​IMG]

    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  [​IMG]
     
    newsmokeguy likes this.
  6. shannon127

    shannon127 Smoking Fanatic OTBS Member

    I made 13lbs of Krakowska on Sunday.  There is just something so right when they have Pork Loins on sale for $1.39 a pound.

    One is already cut and in the fridge, but the other 3 are hanging in the cabinet.


     
  7. 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  [​IMG]

     
  8. I only made 3lb & put the rest in the freezer to mix together once I get the right casings.
     
  9. jimalbert

    jimalbert Meat Mopper

    Yea well... so its a little skinny... wooptie doooo....It will still taste the same.
     
     
  10. shannon127

    shannon127 Smoking Fanatic OTBS Member

    It all tatse good!!
     
  11. Those look nice Shannon!   [​IMG]  1.39 is a great deal for loin!  Nice!
     
  12. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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. 
     
  13. Wow you've been busy - nice!
     
  14. You guys are right - guess I shoulda just mixed it all up. Well at least I know I will be making more soon [​IMG]
     

  15. Ok here is the Krakowska stuffed. I have not made it before to judge how it looks but it seems fine to me.


    Closer view.


    And here it is hanging on my custom drying fixture  [​IMG]
     
    beeflover and newsmokeguy like this.
  16. shannon127

    shannon127 Smoking Fanatic OTBS Member

    @ custom drying fixture---I like it.  You should patent it.

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

  17. Here is the Extra Hot Italian stuffed.


    Closer view.


    Here are the Italian Face Melters - I cant wait to throw a couple of these on the grill. I could feel it even when mixing the meat that they will be awesome!


    Closer view. You can see all the pieces of fiery goodness  [​IMG]
     
    newsmokeguy likes this.
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good from here.

    Im sending you my address

    [​IMG]
     
  19. I thought about it but shipping would most likely be a deal breaker.  [​IMG]

    True but that's still a lot of meat - soon to be great tasting meat  [​IMG]
     
  20. Thanks Nepas!  [​IMG]
     

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