Polish Krakowska

Step 1

Start by cutting your lean pork (group into large chunks (1" x 2"). Add the salt and the cure to the meat and place in a zip lock bag (with all the air removed)

Step 2

Next take the pork should (group and cut into medium size cubes. Add the salt and the cure to group 2 and place in a zip lock bag (with all the air removed)

Step 3

Finally take the fatty pork shoulder (or belly) and the lean beef (group and cut into small cubes. Add the salt and the cure to the meat and place in a zip lock bag (with all the air removed)

Step 4

Label the bags and place them in the refrigerator to begin the curing process. Each day flip the bag and massage the meat. This will need to cure for 5 days.

Step 5

Once your meat has finished curing you can remove it from the refrigerator. Take group 2 (pork shoulder) and grind on a 10mm or 12mm plate. Make sure your meat is chilled before you grind it. Set this to the side.

Step 6

Next take group 3 (lean beef and fatty pork shoulder or belly) and grind it on a 3mm plate Make sure the meat is chilled before grinding. Take this chilled ground meat (group and place it in a food processor. Begin to chop your meat for 30 seconds adding the crushed ice as it's being chopped. After 30 seconds add the rest of the seasonings and continue chopping your meat. Do this for 60 - 90 seconds more. Your meat batter should not exceed 55F. Set this to the side

Step 7

In a stand mixer add the lean pork meat from group 1 and the coarsely ground meat from group Begin to mix with the paddle attachment till the ground meat gets very sticky. Once you can grab a little handful of mince meat and it sticks to your hand you can stop mixing.

Step 8

Combine the emulsified meat batter with the rest of the meat you just mixed and begin to mix everything well to combine.

Step 9

Stuff your farce tightly into your casings and prick out any air pockets

Step 10

Cold smoke for 2 hours

Step 11

Cook in a water bath 145F for 2-3 hours. Once cooked, cool in ice water, and refrigerate overnight

Step 12

Slice thinly and enjoy!!