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Old 03-11-2009, 04:55 PM   #1
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Kielbasa Krakowska / Szynkowa

Did an experiment last weekend trying to copy a Smoked Ham Sausage that I
have been buying at a Polish meat market up in Canada. It was a great success
and I will be making up a larger batch soon.

The lean pork meat is cut by hand and mixed with about 10% fine ground
pork fat made into an emulsion. I used Morton's Tender Quick for the cure
and lightly seasoned with white pepper,garlic, coriander, allspice
and nutmeg.

Here's some pics...
(click to enlarge)


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Old 03-11-2009, 06:09 PM   #2
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Looks mighty tasty. Didn't much like the sound of that hand chopped meat. Sure a food processor wouldn't work? How do one go about emulsifying fat in a propa manner? Thanks. Onliest thang I ever had against a sausage labled Polish is nearly all of it is purty bland. I guess them Poles is allergic to red peppa..habs..japs and other such indespensible coola warming food groups


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Old 03-11-2009, 07:04 PM   #3
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Did that result in a ham flavor?
Looks tasty.
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Old 03-11-2009, 07:27 PM   #4

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Curious about a recipe and how it is working for you. It sounds like an interesting project, ham sausage .......... hmmmmmmmmmm
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Old 03-12-2009, 08:15 AM   #5
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That looks great pappy
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Old 05-03-2009, 03:42 PM   #6
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Yah, I'd be real interested in trying that recipe if you post it.
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Old 05-04-2009, 02:51 PM   #7
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Looks tasty. Was the hand cut meat to give it a certain texture? I would echo the sentiment of willing to try the recipe.
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Old 05-04-2009, 05:38 PM   #8
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That looks great!


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