How long to dry Krakowska?

two_MN_kids · Post by **two_MN_kids** » Tue Sep 02, 2014 19:02

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

crustyo44 · Post by **crustyo44** » Wed Sep 03, 2014 04:28

Jim,
After looking at your photo's I will have to buy some loins shortly The loin sausages look beautiful.
Incidentally, Pork loin is on special here at several places after Russia banned Pork imports
from certain EU suppliers. Two guesses where they finished up.
Cheers,
Jan.

cogboy · Post by **cogboy** » Thu Sep 04, 2014 10:52

Wow, They look excellent !