Not sure if the title is correct , but I started doing this as a test to further dry summer sausage / cooked smoked sausage .
I got the idea from a meat cutter at a local shop I buy from .
I use pink butcher paper to wrap the sausage , then hold it in a 36 degree fridge .
This is fully cooked to 152 degrees internal temp before drying .
I have to say I didn't take notes , or weigh any thing . Hope the pics tell the story .
These are from a thread I did awhile back .
www.smokingmeatforums.com
Made Krakow , Red Barn bologna , and a chub I mixed with AC leggs hot Italian .
All cured and smoked to 152 . Took half chub of each to do this test .
The red barn was so good after drying , it was gone before I got any dried pics .
Krakow ,
You can see the color change . Pic on the left is before , pic on the right is 2 weeks
wrapped and held in the fridge . The non dried was some of the best Krakow I've ever had .
I like it as sandwich meat , but the dried version was really good .
The AC Leggs hot Italian 103 was the best result .
It took on so much flavor , the drier it got the better it was . I think this was in for over a month .
It took on a pepperoni taste and texture . Really good .
Original pic before drying ,
Like I said , no notes but this was after a month I think .
Same sausage same chub . Huge difference .
Another couple weeks , Same chub .
See thru slice ,
The concentrated flavor was great . The texture was as good as any dried salami product I've had .
I made 3 lbs of pepperoni last week . Cooked to 152 , currently wrapped in pink butcher paper in the fridge .
I pulled one out today to check it . I'm happy . Another week , maybe 2 ,,, should be perfect .
zwiller
Sam I don't see a reason why this would not work on the loin you just did .
Maybe try a section if you have some pink butcher paper .
I got the idea from a meat cutter at a local shop I buy from .
I use pink butcher paper to wrap the sausage , then hold it in a 36 degree fridge .
This is fully cooked to 152 degrees internal temp before drying .
I have to say I didn't take notes , or weigh any thing . Hope the pics tell the story .
These are from a thread I did awhile back .
First time Krakow / more Owens Red Barn bologna with brisket trim
Been researching Krakowska for awhile now . One of my favorite sandwich meats . After seeing @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...
www.smokingmeatforums.com
All cured and smoked to 152 . Took half chub of each to do this test .
The red barn was so good after drying , it was gone before I got any dried pics .
Krakow ,
You can see the color change . Pic on the left is before , pic on the right is 2 weeks
wrapped and held in the fridge . The non dried was some of the best Krakow I've ever had .
I like it as sandwich meat , but the dried version was really good .
The AC Leggs hot Italian 103 was the best result .
It took on so much flavor , the drier it got the better it was . I think this was in for over a month .
It took on a pepperoni taste and texture . Really good .
Original pic before drying ,
Like I said , no notes but this was after a month I think .
Same sausage same chub . Huge difference .
Another couple weeks , Same chub .
See thru slice ,
The concentrated flavor was great . The texture was as good as any dried salami product I've had .
I made 3 lbs of pepperoni last week . Cooked to 152 , currently wrapped in pink butcher paper in the fridge .
I pulled one out today to check it . I'm happy . Another week , maybe 2 ,,, should be perfect .
zwiller
Sam I don't see a reason why this would not work on the loin you just did . Maybe try a section if you have some pink butcher paper .
