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Posted: Tue Mar 15, 2016 00:33
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??
Posted: Tue Mar 15, 2016 06:15
Am looking forward to this. I think the different textures will be interesting.
Posted: Tue Mar 15, 2016 12:52
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
StefanS wrote:Just finished a lot of postings and everything despaired. Time limit!!!!
When that happens,after logging back in, use the back button and your post will still be there.
Posted: Tue Mar 15, 2016 16:18
That's frustrating. I've made it a habit now to hit preview first and if it has timed out on me all I need do is hit backspace and retrieve the post then copy it and sign back in then paste. Can't even count how many posts I've lost due to this flaw.
Posted: Tue Mar 15, 2016 16:39
Yea I lost a bunch also. I got into the habit of copying before I hit post. If it had timed out I could just paste it.
Posted: Tue Mar 15, 2016 22:38
Posted: Wed Mar 16, 2016 01:44
Posted: Wed Mar 16, 2016 06:29
Hey Stefan, smacznego
Everything looks fantastic and authentic. What type of kiełbasa is that? Swojska?
Posted: Thu Mar 17, 2016 04:18
Awesome, looks downright delicious!
Posted: Fri Mar 18, 2016 02:51
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:
Posted: Fri Mar 18, 2016 04:21
Stefan, that is spectacular! I could almost smell your freshly smoked wedzonki all the way here! Looks like the making of a wonderful Easter feast!
Posted: Fri Mar 18, 2016 23:38
Posted: Sun Mar 20, 2016 19:28
[/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.
Posted: Sun Mar 20, 2016 19:39
Posted: Mon Mar 21, 2016 16:50
Was this completely cold smoked or did he add some heat to the smoke?