Homemade Sausage Making

During searching something interesting on Polish WD I have found that recipe http://wedlinydomowe.pl/inne-wyroby-mie ... wy-rarytas. It was very unusual and different from others recipes by different process of preparation. So lets start with it. I have used 3 pices of meat - pork loin, part of pork shoulder and ham.
Curing mix used in that process contain:
1000g of no iodized salt (I used canning, pickling salt)
20 g of Cure #2
6 g of sugar
mix of spices (BP, allspice, coriander, juniper berries,)
Above is just proportions - I have used in total around 300 g.
Pieces of meat should be rubbed with salt mix then I have put them in Vac pouches and vac pack them,with addition of some salt. Placed in refrigerator for total 12 days (turned over every day) at temp. 4-6 *C. After 12 days I have place them in like warm water for 15 hours. Rule of thumb is that 1 day of curing = 1 to 1.5 hour of soaking them in water. Then 2-3 days in refrigerator to dried them out and letting saltiness to move in pieces of meat equally.
Then - cold smoking for 3 X 10 hours by 72 hours period.
By Ligawa's recipe - at this time meat is ready to consume but I will put it to curing place for around 2 weeks.
Gentleman -what do you think ?

Looks beautiful! Nice job.

Bet the Orchard looks a little whiter today!

Looks wonderful. With the curing -drying time you are using you could switch to cure #1, especially if it will be fried.

Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0

Just couldn't wait - taste is great, in addition I have tasted with home baked bread. Heaven in mouth.

Absolutely gorgeous Stefan! You have made me very hungry!

redzed wrote:Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0

And that was the tread that started all my problems with you know who deleting everything I posted

Should do another write up one of these days on it

Schwarzwälder Schinken that is

That looks beautiful Stefan. I'll have to try this shortly.

BriCan wrote:

redzed wrote:Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0

And that was the tread that started all my problems with you know who deleting everything I posted

Should do another write up one of these days on it

Schwarzwälder Schinken that is

Go for it Robert! We all want to learn from your experience!

Here some opinions of my friends - they tasted meat yesterday. Loin and ham - very good, nice taste, nice structure, nice bouquet of taste. Lowes grade take a piece of pork butt - main problem - gummy, chewy, soft. In future - that kind of meat should be prepared in that method - it is my opinion. Eventually it can be dried longer but ..... should we call it - Schinkenspeck butt?

I'll be cold smoking, pork loins, trying to make poledwica, thinking it may translate to speck, very similar to the pictures. Due to time constraints, the plan is to smoke 6-8 hrs daily, for about 3-4 days, using apple. My question is, during the rest period, can the meat still remain in the smoke house or do i bring it into a refrigeration temp? The temperatures here are going to plummet to a balmy -24C. thx.

IMO - in refrigerator.

When I do mine in these temps. outside I leave it in the smoker. My smoker is an old fridge so its insulated. My cold smoke temp. is 70F. if it's colder than about -20 I bring it in so It doesn't freeze.

You don't want it to freeze!

Being that this is my first time cold smoking ever, all I have to go by is what I read. So far I've been smoking the loins for around 2 days x 6 hrs and today another 6 hrs. Because of the set up of the smoker, the temps range 20-30C. I know that's a little on the higher side but that's all i can do right now without smoker modifications. Once I smoke the last 6 hrs, and drink a few wiśniówkas, do I need to cure it for 7-14 days to loose the 20-30% or is it already edible? I did use cure #2, as per calculations and for a 2 week cure.