Muczynskis Polska Kolbasa Recipe
Yield: 10 Lbs.Recipe by luhu.jp
Ingredients:
10 lbs: Pork Butt, coarsely ground
2 tbsp: Salt,
1 tbsp: Pepper,
1 tbsp: Pepper Corns, crushed
1/4 tbsp: Garlic Powder,
3 medium: Handfuls Of Mustard Seed,
10: Feet of Natural Casing,
Directions:
Mix all ingredients well. Cover. Refrigerate overnight.
Soak the natural casing in warm salt water until they become elastic
about 30 minutes. Using coarse cut again, grind mixture into casing
using sausage nozzle. Tie off at 6" to 12" links or 24" links with
string at the beginning and end of each link. Refrigerate for long
storage. Boil for 15 to 20 minutes. Quench with cold water then cook
in pot until meat thermometer reads 150
F or bake, broil, or smoke
until meat turns dark. Hang for 2-3 days to dry.
Recipe from Mac Muczynski/Cheryl Schroyer May.
Source from luhu.jp
Soak the natural casing in warm salt water until they become elastic
about 30 minutes. Using coarse cut again, grind mixture into casing
using sausage nozzle. Tie off at 6" to 12" links or 24" links with
string at the beginning and end of each link. Refrigerate for long
storage. Boil for 15 to 20 minutes. Quench with cold water then cook
in pot until meat thermometer reads 150
F or bake, broil, or smoke
until meat turns dark. Hang for 2-3 days to dry.
Recipe from Mac Muczynski/Cheryl Schroyer May.
Source from luhu.jp