Curing Ground Pork vs. Curing chunks of pork

atcNick · Post by **atcNick** » Sun Dec 05, 2010 02:21

The recipes in the Polish sausage book all call for cutting pork into 2" cubes and curing in the fridge for 2-3 days before grinding. The Polish sausage recipes listed on this website call for grinding the meat, adding all the ingredients, stuffing then hang in the fridge for 12 hours and then its ready for smoking. This second way is much faster. Is there a noticeable difference in the finished product between these two methods? I would be interested to hear what the experience Polish sausage makers think.

steelchef · Post by **steelchef** » Fri Mar 25, 2011 06:23

Hey Nick,

I too am curious about this subject. Did you ever get a reply, possibly by PM?