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My ham polish

updated

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Ingredients for 1 servings:

  • 7 ½ kg pork
  • 1 ½ kg beef, trimmed
  • 1 ½ kg bacon, green, without rind
  • 240 g curing salt (nitrite)
  • 30 g white pepper, ground
  • 20 g caraway seeds, ground
  • 20 g sugar
  • n. B. Mustard seeds

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Raw sausage, for 12 sausages

Cut the meat and bacon into suitable pieces for grinding, mix with curing salt and spices (except mustard seeds), and grind through an 8-gauge grinder (a 12-gauge grinder will also work). Add the mustard seeds and mix well. Fill into smokeable casings, 60 mm to 65 mm in diameter. Allow the sausages to redden at 10-15°C. Dry during this time, then cold smoke.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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