Stefans kielbasa
Stefans kielbasa
Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just "polish" style sausage(BB - greetings). As before I would like to present some of my home made kielbasa. Simple, taste and good for eating. You can use it to eat it straight, to add like some ingredients to your dish, to make sandwiches. Last time I had meeting with my friend Podlasiak ( master in Polish site Wedliny Domowe) and during that time we have made some kielbasa-
these pictures are without any comments or recipes.
In next posts I will try to present to you a little different point of view on Polish dishes or recipes. Some of you heard of Golobki or Pierogi - have you ever tasted it ? I'm not talking of making it. It is about making it. Is it interesting??
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just "polish" style sausage(BB - greetings). As before I would like to present some of my home made kielbasa. Simple, taste and good for eating. You can use it to eat it straight, to add like some ingredients to your dish, to make sandwiches. Last time I had meeting with my friend Podlasiak ( master in Polish site Wedliny Domowe) and during that time we have made some kielbasa-
these pictures are without any comments or recipes.
In next posts I will try to present to you a little different point of view on Polish dishes or recipes. Some of you heard of Golobki or Pierogi - have you ever tasted it ? I'm not talking of making it. It is about making it. Is it interesting??
- Butterbean
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Very nice as always Stefan! Looking forward to your posts. With Easter fast approaching you must be busy.
There are some post here about pierogies http://www.wedlinydomowe.pl/en/viewtopic.php?t=6942 Dont recall any about the Golobki or cabbage rolls
There are some post here about pierogies http://www.wedlinydomowe.pl/en/viewtopic.php?t=6942 Dont recall any about the Golobki or cabbage rolls
When that happens,after logging back in, use the back button and your post will still be there.StefanS wrote:Just finished a lot of postings and everything despaired. Time limit!!!!
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
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Today I have finished my another polish staff - wedzonki or in American way - cold cuts of meat. Pieces of ham, bacon, pork butt (coppa). Whole process of preparing it is much different that dried cured meats. Time is shorter, easier to make it, taste is also good(my taste), slices can be used in many ways. It is also not gummy/chewy. Perfect to use in sandwiches like Subway type.
Preparing way - very typical Polish process based on data from Polish Wedliny Domowe.
Meat is cured in brine with salt, cure#1, spices. For my meat I have used formula for 10 days wet cure in 36-38*F. (list on Polish site calls for different timing).
After curing time a little rinsing, then 12 hours drying time (overnight) in cold garage. Next morning - smoking time - up to 1 hour - drying time with temp. around 100-110*F ( dumpers open)then 4 hours with temp. 120-150*F with dampers mostly closed.
Poaching directly after smoking - water with temp. 175*F until internal temp. of meat reach 152*F.
There is my finished staff:
bacon
ham
pork butt
Greatings. StefanS
Preparing way - very typical Polish process based on data from Polish Wedliny Domowe.
Meat is cured in brine with salt, cure#1, spices. For my meat I have used formula for 10 days wet cure in 36-38*F. (list on Polish site calls for different timing).
After curing time a little rinsing, then 12 hours drying time (overnight) in cold garage. Next morning - smoking time - up to 1 hour - drying time with temp. around 100-110*F ( dumpers open)then 4 hours with temp. 120-150*F with dampers mostly closed.
Poaching directly after smoking - water with temp. 175*F until internal temp. of meat reach 152*F.
There is my finished staff:
bacon
ham
pork butt
Greatings. StefanS
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
[/quote]Everything looks fantastic and authentic. What type of kiełbasa is that? Swojska?
Redzed - I have made a Krakowska in beef rounds and Krakowska in collagen 60mm casing
also - Mysliwska -
What I can say - It is "Polish Kielbasa" in real meaning. Tasty, easy to make, long lasting in vacpack, can be use in many ways.
Redzed - I have made a Krakowska in beef rounds and Krakowska in collagen 60mm casing
also - Mysliwska -
What I can say - It is "Polish Kielbasa" in real meaning. Tasty, easy to make, long lasting in vacpack, can be use in many ways.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia