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

[smoking b]

I have been wanting to make some Krakowska & gathered up a nice loin.

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• smoking b
• Jan 14, 2013

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

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• smoking b
• Jan 15, 2013

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

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• smoking b
• Jan 15, 2013

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...

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• smoking b
• Jan 15, 2013

Set up to grind.

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• smoking b
• Jan 15, 2013

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

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• smoking b
• Jan 15, 2013

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• smoking b
• Jan 15, 2013

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

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• smoking b
• Jan 15, 2013

Natural casing soaking in warm water.

Ok meat in the freezer while I run down to my shop. Updates to follow...

 

[bluebombersfan]

Looking good im in for this one!! 

 

[daveomak]

Ahhhhhhh !!! ....  The perks of working at home....  

 ... I'm in.... 

 

[shannon127]

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

 

[smoking b]

Ok back in action

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• smoking b
• Jan 15, 2013

Weighing out some spices.

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• smoking b
• Jan 15, 2013

Linguica mix.

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• smoking b
• Jan 15, 2013

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 

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.

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• smoking b
• Jan 15, 2013

Casing on, needle ready & stuffer lubed up. Almost ready to go 

 

[shannon127]

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.

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• shannon127
• Jan 15, 2013

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• shannon127
• Jan 15, 2013

 

[smoking b]

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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• smoking b
• Jan 15, 2013

 

[smoking b]

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

 

[jimalbert]

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

 

[shannon127]

It all tatse good!!

 

[smoking b]

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.

krakowska.jpg

• shannon127
• Jan 15, 2013

krakowska1.jpg

• shannon127
• Jan 15, 2013

Those look nice Shannon!  

 1.39 is a great deal for loin!  Nice!

 

[shannon127]

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. 

 

[smoking b]

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!

 

[smoking b]

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

It all tatse good!!

You guys are right - guess I shoulda just mixed it all up. Well at least I know I will be making more soon

 

[smoking b]

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• smoking b
• Jan 15, 2013

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

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• smoking b
• Jan 15, 2013

Closer view.

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• smoking b
• Jan 15, 2013

And here it is hanging on my custom drying fixture 

 

[shannon127]

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

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

 

[smoking b]

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• smoking b
• Jan 15, 2013

Here is the Extra Hot Italian stuffed.

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• smoking b
• Jan 15, 2013

Closer view.

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• smoking b
• Jan 15, 2013

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!

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• smoking b
• Jan 15, 2013

Closer view. You can see all the pieces of fiery goodness 

 

[BGKYSmoker]

Looks good from here.

Im sending you my address

 

[smoking b]

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

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

I thought about it but shipping would most likely be a deal breaker. 

True but that's still a lot of meat - soon to be great tasting meat 

 

[smoking b]

Looks good from here.

Im sending you my address

Thanks Nepas!