Two Kielbasas: 'Basic' and 'Kiełbasa Krakowska Wędzona'

Sailor · January 28, 2013, 01:14:47 PM

Hog Dang! Kevin you done yourself proud. I have this recipe copied and will be trying this in very near term. Passing it on to my SIL as he just ordered all of his ~~toys~~ tools for sausage making. I really like the way the Krakowska Wedzona turned out.

SiFumar · January 28, 2013, 06:24:36 PM

Fantastic! I copied the recipes also. Just a question, as I'm always learning, I want to make sure...Did you wash the cure off the cubed pork pieces for the Krakowska Wedzona? Thanks for sharing!

Kevin A · January 28, 2013, 07:23:29 PM

Quote from: SiFumar on January 28, 2013, 06:24:36 PM
Did you wash the cure off the cubed pork pieces for the Krakowska Wedzona?

No washing off of cure. The amount of total cure used in the recipe is for the full 11-pounds. The lean pork cubes is 56% of the total meat weight, so 6.72g (56%) of the total cure is used.

Kevin

pikeman_95 · January 28, 2013, 07:43:15 PM

Kevin
I had to show my wife those cut shots. I have already added your recipes to the excel sheet. I sent you one of them then I added the polish dog one to the sheet I will send it to you later. Great looking sausage.
Kirby

SiFumar · January 28, 2013, 10:03:15 PM

Thanks Kevin! I'm glad I asked! You explained it very well too!

Sam3 · January 29, 2013, 03:07:27 AM

Awesome job Kevin!!
Sliced shots are amazing!

Grouperman941 · January 29, 2013, 11:25:35 AM

Those look great!

Definitely going on my 'someday' list.

Kevin A · January 30, 2013, 12:33:48 PM

I got all the krakowska sausage sliced up and ready to go into vac-seal bags.
That way it'll be easier to distribute to the masses (co-workers, neighbors, wayward vegans....)

Kevin