Been researching Krakowska for awhile now . One of my favorite sandwich meats . After seeing
P
PolishDeli
thread on the sausage he made , and some insight from him and
chef jimmyj
I decided to give it a try . Also made some Owens Red Barn from leftover brisket trim I had . Everything ground and mixed for the Red Barn , and into the fridge .
Waiting to stuff because I need to let the meat cubes for the Krakow cure .
So this is post cure ready to stuff for the Krakow . I used all pork butt , for the grind and the cubes . 50 / 50 just to make it easy .
Cured 48 hours , loosely following one of the Marianski formula's .
Krakow stuffed .
Everything stuffed . Hangin out to warm up before going into the smoker .
The third stick is seasoned with AC Leggs 103 hot Italian ( cure added )
Mes 30 with the Auber shines for this . Ran a 6 " tube full of hickory , and waited .
I set the Auber up so it dries , ramps up to smoke , then ramps up to cook .
I light and add the tube when it ramps to 140 other wise I wait for an alarm .
I water bathed these then hung in the garage over night .
Ready to slice this morning . Just enough color .
Here's the krakow .
I'm almost speechless . This is fantastic .
Taste , texture and looks . As good as any I've had . I used 2 1/2 " casings , but I have some 80mm
water proof I might try next time and use the SV .
So I had a pound of clean trim from the brisket I just did . Was going to grind for burgers , but decided to use it
for Owens Red Barn Bologna . Added 1 1/2 lbs. of pork butt.
Can't go wrong with the Red Barn . All the mixes I buy from Owens come out fantastic .
This came out great also . Next time I'll use more beef .
Had some butt left , so I injected a 3 1/2 pound hunk for ham , then ground the trim from that .
I used AC Leggs hot Italian , added cure , nfdm and some water . Mixed heavy by hand . Going for an " Italian bologna "
I found the per pound weight on the web site , then realized to late that I didn't add enough . Cure is right .
If the salt was good it would taste like bologna with a bit of heat . Texture is good , taste is there but light . Lack of salt is the biggest oops .
I bet it'll fry up nice .
I guess I forgot to mention , I also did 5 pounds of Sausage maker Hot breakfast sausage .
No pics of that . We go thru it fast around here . Freeze in bulk .
Had around 16 lbs. of pork and the beef trim . So got a nice yield of different things .
Thanks for lookin .
chef jimmyj
I decided to give it a try . Also made some Owens Red Barn from leftover brisket trim I had . Everything ground and mixed for the Red Barn , and into the fridge . Waiting to stuff because I need to let the meat cubes for the Krakow cure .
So this is post cure ready to stuff for the Krakow . I used all pork butt , for the grind and the cubes . 50 / 50 just to make it easy .
Cured 48 hours , loosely following one of the Marianski formula's .
Krakow stuffed .
Everything stuffed . Hangin out to warm up before going into the smoker .
The third stick is seasoned with AC Leggs 103 hot Italian ( cure added )
Mes 30 with the Auber shines for this . Ran a 6 " tube full of hickory , and waited .
I set the Auber up so it dries , ramps up to smoke , then ramps up to cook .
I light and add the tube when it ramps to 140 other wise I wait for an alarm .
I water bathed these then hung in the garage over night .
Ready to slice this morning . Just enough color .
Here's the krakow .
I'm almost speechless . This is fantastic .
Taste , texture and looks . As good as any I've had . I used 2 1/2 " casings , but I have some 80mm
water proof I might try next time and use the SV .
So I had a pound of clean trim from the brisket I just did . Was going to grind for burgers , but decided to use it
for Owens Red Barn Bologna . Added 1 1/2 lbs. of pork butt.
Can't go wrong with the Red Barn . All the mixes I buy from Owens come out fantastic .
This came out great also . Next time I'll use more beef .
Had some butt left , so I injected a 3 1/2 pound hunk for ham , then ground the trim from that .
I used AC Leggs hot Italian , added cure , nfdm and some water . Mixed heavy by hand . Going for an " Italian bologna "
I found the per pound weight on the web site , then realized to late that I didn't add enough . Cure is right .
If the salt was good it would taste like bologna with a bit of heat . Texture is good , taste is there but light . Lack of salt is the biggest oops .
I bet it'll fry up nice .
I guess I forgot to mention , I also did 5 pounds of Sausage maker Hot breakfast sausage .
No pics of that . We go thru it fast around here . Freeze in bulk .
Had around 16 lbs. of pork and the beef trim . So got a nice yield of different things .
Thanks for lookin .
