We're starting to make a cold smoked Polish sausage with big chunks of pork like Szynkowa and would appreciate any input. I think I'm on the right track but am willing to change my plan if that's best.
I'm using 42mm and up hog casings from Syracuse Casings so I trimmed then cubed the pork butt at 3/4", applied salt and Cure #2 and have it resting while curing. My basic plan it to leave the lean chunks whole and grind the fatter parts through a 1/8" plate and mix all the meat with the seasonings before stuffing. The recipe I'm using is the cold smoked Polish smoked sausage from the Marianski's home meat and sausage book with the exception that I lowered the salt from 28g/kg to 20g/kg as we prefer less salt. We're starting with 17 pounds (7.7 kg) of pork butt.
Per kilo of pork:
20 g salt
2.5 g Cure #2
2.0 g pepper
sugar 2.5 g
garlic 3.5 g
marjoram, dried 1.0 g
Linked in 24" links I suspect that I'll wind up at about 0.6 pounds/ft (0.9 kg/meter). I intend to stuff it and and hang it in one of the extra fridges at 40 degrees for a couple of days to start drying and to be sure I've had enough time for curing. I'll follow that with thin smoke for a day or so and let it rest and mellow before deciding if I want more smoke. I plan to hang half of it to dry for a while and see how that works out.
I'll post Q-Vue as things develop. Speaking of Q-Vue, we've been slacking up. This week we finished 38 pounds of buckboard bacon and 13 pounds of brisket for pastrami. We made an artisanal loaf of seeded rye bread today and had pastrami Rubens for dinner. So, Q-Vue on all that tomorrow....
Thanks for looking and we hope you have a wonderful Christmas.
Lance and Nancy
Edited by LanceR - 1/7/16 at 6:29pm