Polish Krakowska

A Polish cold-smoked sausage of cured pork chunks bound by a fine emulsified farce, poached low and slow for a beautiful cold-cut texture.

🍳 Cook: 240 min

Ingredients

900 g	lean pork (Group 1)
15.3 g	kosher salt (Group 1)
2.25 g	Insta Cure #1 / curing salt (Group 1)
700 g	pork shoulder (Group 2)
12 g	kosher salt (Group 2)
1.75 g	Insta Cure #1 (Group 2)
200 g	fatty pork shoulder or pork belly (Group 3)
200 g	lean beef (Group 3)
6 g	kosher salt (Group 3)
1 g	Insta Cure #1 (Group 3)
5 g	garlic powder
1 g	coriander powder
4 g	white pepper
160 g	crushed ice or ice-cold water

Cut the lean pork (Group 1) into large 1"×2" chunks, mix in its salt and cure, and seal in a zip-lock bag with the air pressed out.
Cut the pork shoulder (Group 2) into medium cubes, mix in its salt and cure, and bag it with the air removed.
Cut the fatty pork shoulder/belly and the lean beef (Group 3) into small cubes, mix in their salt and cure, and bag them with the air removed.
Label the bags and refrigerate to cure for 5 days, flipping and massaging each bag daily.
Once cured, grind Group 2 on a 10-12 mm plate (keep the meat well chilled) and set aside.
Grind Group 3 on a 3 mm plate (well chilled), then chop it in a food processor for 30 seconds, adding the crushed ice as it goes. Add the seasonings and chop a further 60-90 seconds; the batter must not exceed 55 °F (about 13 °C). Set aside.
In a stand mixer, paddle the whole Group 1 pork together with the coarsely ground Group 2 until very sticky — it should cling to your hand.
Fold the emulsified Group 3 batter into the mixed meat and mix well to combine.
Stuff the farce tightly into a 3-4" casing (or pack it firmly into the ham maker) and prick out any air pockets.
Optional: cold-smoke for 2 hours with a mix of pecan and apple wood.
Cook in a 145 °F (about 63 °C) water bath for 2-3 hours. Once cooked, cool in ice water and refrigerate overnight.
Slice thinly and enjoy.