oompappy
Sous Chef
Did an experiment last weekend trying to copy a Smoked Ham Sausage that I
have been buying at a Polish meat market up in Canada. It was a great success
and I will be making up a larger batch soon.
The lean pork meat is cut by hand and mixed with about 10% fine ground
pork fat made into an emulsion. I used Morton's Tender Quick for the cure
and lightly seasoned with white pepper,garlic, coriander, allspice
and nutmeg.
Here's some pics...
(click to enlarge)
have been buying at a Polish meat market up in Canada. It was a great success
and I will be making up a larger batch soon.
The lean pork meat is cut by hand and mixed with about 10% fine ground
pork fat made into an emulsion. I used Morton's Tender Quick for the cure
and lightly seasoned with white pepper,garlic, coriander, allspice
and nutmeg.
Here's some pics...
(click to enlarge)