Here are some pictures of the Pork Loin Sausages we made using Maxell's Polish recipe for Krakowska.
The chubs, after drying about seven days total; they received a long 12 hour warm smoke of Cherry wood pellets after the third day . Total weight loss of about 28%.
Cross section of pork loin sausage.
A close-up of the pork loin sausage. There were small air pockets in the emulsified beef, and the pork fat could have been diced smaller. It has a fantastic taste!
Thanks for looking,
Jim
How long to dry Krakowska?
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