Polish Krakowska, from Home Production of Quality Meats and Sausage.

[@jamesmckeon8251]

I am Polish my wife is Czechoslovakian we have been making old time sausage all our lives back in the old days every thing was cut and ground by hand and the butchering was done in the winter when it was cold we still butcher in the winter but we have electric grinders now and stuffers we like our meat on the course side that is the way we were raised up thank you Duncan

[@yippikiyay197]

How did you grind by hand? With a hand grinder? Or just chop and chop and chop?

[@jamesmckeon8251]

@@yippikiyay197 When we did our hog butchering the hogs were 400lb and more 6 to 8 grown ups 10 to 12 kids all different kids of sausage was made the grownups cut the meat with a knife into small chunks we would have 2-3 old hand grinders on a big wooden table all the kids would take turns grinding the courser the meat was ground the easer it was to turn the grinder bye hand

[@duncanhenry]

That sounds like a great day, I bet those are good memories now. Thank you for watching and thank you for the encouragement.

[@jamesmckeon8251]

@@duncanhenry Any time I don’t need to know how to make sausage or smoked meat but is great to see you share your recipes with people that want to Lear how to make make their own sausage keep up the good work

[@malleoshomesteadadventures2712]

Once again some great info. Thankyou Duncan for helping us out !

[@TheWhitetailrancher]

I make this sausage over and over again! fantastic sausage!

[@angelooliveri1838]

been enjoying the videos over the past month,, its great that you are making products that are home kitchen sized and not these huge 100 pound batches that the average person will never make

[@warmsteamingpile]

Texture looks amazing.

[@duncanhenry]

It was really nice, the fine sausage between the ham chunks made it!

[@N8sobes]

I'm SUPER late to this video, but I bought this book and made this over the weekend. It was so good! I can't wait to make more!

[@1971478]

I just got my book for Christmas! Can’t wait to get started

[@alwayshungry24]

o ya !!!!!!! another qualty sausage video !!!! tks!!!!

[@duncanhenry]

You bet, thanks again for watching Joe!

[@Daluge1211]

I can’t thank you enough for making all of these videos. I just got a grinder so I can do my own ground meats and never really thought about doing sausages until I watched your videos. And now I have some snack sticks and summer sausage waiting to go in the smoker tomorrow. Thanks again!

[@duncanhenry]

Your very welcome. That is awesome you got after it and made some sausage, I hope it turned out enjoy!

[@BeyondHomeCooking]

You sir are an inspiration. I got the book, and I got the stuffer, and I am not curing and smoking sausage, in no small part to your excellent videos.

[@joealta3450]

I love the the creamy fat mortar used to bind the chunks of pork. This is an interesting technique that I've never seen before. You'e got me thinking now of how this could be applied to other recipes. I wonder how many places I could use this.....

[@stevemoy9834]

Yes this Krakowska usually stuff in a large natural casting about 4" to 6" but this looks good 👍 thank you.

[@duncanhenry]

I may try that next time. I had some pretty good protein extraction and lost some to the casing.

[@danielwilkinson6591]

Thoroughly enjoyed this series!! Gutted March is nearly over. I’m a butcher sausage maker from England. I also have that book, it’s fantastic. I don’t do much smoked sausage like you guys do, but I’m definitely going to give it a try.

[@duncanhenry]

Haha well I am glad you enjoyed it Daniel! There will be more videos just maybe not at this pace. Thanks for watching from all the way in England 🇬🇧

[@christopher_hawn]

Yay! You made Krakowska! (I was told it's pronounced "kra-COFF-ska.") God I love this stuff. When my son was younger we'd visit a local Polish Deli that made some amazing sausages, but it was the Krakowska that was our favorite. We'd get back into the car, slice of big chunks of the stuff, and shove them into our drooling mouths. So good! I made it once using a 2.5" fibrous casing, but next time I'll use a 3" casing like you suggest. Thanks for motivating me to make some more!

[@patfilipczak6888]

I gotta tell ya thats one of my favorites

[@duncanhenry]

Mayo, spicy mustard, tomato, lettuce, ryebread, Krakowska.

[@kolakowj]

Awesome. So happy you make this vid. Have been enjoying this all my life (50+). A couple of things. In Polish, “w” is pronounced as “v” as in violin or violet. Second, at least here in NJ Polish enclaves, it’s usually cut at a diagonal 30-45deg so the slices are long ovals and the diameter is on the small side 2.5 to 3 inch. I’m guessing that’s so it doesn’t fall apart and it’s easy to spot amongst the hams and kielbasa. Just bought the book. Thanks again.

[@G-man45444]

That’s awesome !! I have a batch of this exact sausage curing right now. I looked through your videos to see if you had one… then you just released one. I can’t wait to try ….. PS Ordered my book off Amazon and this guys is probably going to get a lot of business because of this March project

[@duncanhenry]

haha the timing was perfect I hope it turns out awesome for you. I really enjoyed this one. Best sandwich i'd had in a while haha

[@G-man45444]

@@duncanhenry well it turned out awesome !! My family and friends think I’m a sausage meister. Lol. Got my Marianski book …. Now things just got real!!

[@TheWhitetailrancher]

I think this sausage is the most interesting and is the one that I will make immediately upon the arrival of my book!

[@duncanhenry]

It is defiantly worth making. It will be one of the best sandwiches your gonna have in a while!

[@storeowner56]

Duncan, love the videos. You’re very informative. I have a question, if I wanted to not use a cure accelerator how long would I refrigerate the ham to allow it to cure before cooking it? Thank you in advance for your help.

[@davidwaskiewicz3289]

I love krakowska, we get here in west Michigan at small mom and pop meat markets. I make an awesome sandwich with some cheese and spicy mustard 🤤🤤🤤I think I’m going to try to make this one!

[@duncanhenry]

This one probably made it into the top ten for me of the month. It is a top notch sandwich meat for sure! I hope you enjoy!

[@stevemoy9834]

Yes thank you Mr Duncan Henry this Polish head cheese. Love your your show.

[@duncanhenry]

Your welcome, and thank you for watching!

[@ericfoster3636]

Good Job Henry! This one is on my to do list. I got a small batch of Spanish Chorizo I'm doing this morning. See You next time. :)

[@duncanhenry]

Thank you Eric, I hope the Chorizo turned out good! One of my favorites.

[@ericfoster3636]

@@duncanhenry It looks beautiful. After ferment my Ph went a little low 4.84 but it will still be good. I'll send you a picture on Instagram when I slice.

[@curtishatfield9629]

I enjoy fried ham. Do you think the Krakowska would hold together when fried?

[@duncanhenry]

Yup I believe it would.

[@philiplabrie3822]

Think it would be great for the slicer

[@rustylamb3421]

I need to try this. What you think use pork loin to keep it nice and tender like ham.

[@duncanhenry]

That would work great. Then some fattier meat for between.

[@TheWhitetailrancher]

I really enjoy your videos specifically the sausage making ones! You are Sooooooo much better than the "two guys and a cooler moron that tries to come off as an "expert" know it all ! Thank you for that! thank you for putting out such quality content in a humble, "everyday Joe" manor! And no outrageous "click bait" video titles!

[@duncanhenry]

Hey there Whitetailrancher, I am really glad you are liking the videos and they way I make them. I I gotta say though I know Eric from 2 guys and a cooler, he is a really great guy. If you met him in person you'd find he is super kind and very generous. If his style isn't your fav well that is fair enough there has to be something different for everyone. I do want to say thank you again very much for watching though I do really appreciate it!

[@MrDogmeat1]

how would you store this ? Vacuum pack and fridge or freezer

[@chrisfleeger1205]

Can you tell me what grinder you are using in the video? Looks like a very nice one

[@carfvallrightsreservedwith6649]

Put some vinegar in the casing soak water. From what I'm told the vinegar denatures protein so it doesn't stick to the casing. All I know for sure is that it works.

[@duncanhenry]

That is a really cool idea. I am going to give that a try. Thank you!

[@carfvallrightsreservedwith6649]

​@@duncanhenryDid you ever try putting vinegar in casing soak water?

[@mk2ingit]

I have this book 🇵🇱

[@antoniochaconpchacon560]

Hola cómo hago para comprar el libro gracias

[@mahomedshakeelmohideen7681]

What's the shelf life when u use curemex

[@cjackson64]

Don’t see link for the book

[@jeremystein449]

Once again forget all others on how to videos...This guy is the only one to listen to...

[@amyromus6210]

Why dont you ever tell us how many lbs of meat you are using?

[@TsiRoadkill]

Theres about 2 pounds there.

[@jimwilson4043]

$35 on Amazon

[@yippikiyay197]

The only problem with this one is barely using the grinder and having to clean it up.

[@david4499]

Do the fat in food processor

[@jamesmckeon8251]

I still use the old hand grinder to make small batches of sausage you can just drop it in the sink of hot water and use it to stuff to I don’t even think about using the Power equipment on 25 lb or less

[@carfvallrightsreservedwith6649]

@@jamesmckeon8251 I can't stand to use the grinder for stuffing. Did it originally with my first two home processed deer. 5 lbs vertical stuffer caught on sale for $100 WAYyyyyyy more enjoyable/easier and better product quality.

[@jamesmckeon8251]

@@carfvallrightsreservedwith6649 I know what you are saying I have been doing it since around 1955 as a kid deer meat will eat your lunch you made a great deal on that stuffer I use the old grinder in the house for a fast 10-15lb batch easy cleaning when we Butcher a 400lb hog we go to the old shop grind with the 1 and half hp grinder 25lb mixer and 30lb stuffer fast but lots of clean up if we butcher a hog and 1000lb stear I bring out the old big guns 200lb mixer grinder 100lb water stuffer and the old Hobart meat saw a few hours and we are done but then a full day of cleaning up

[@duncanhenry]

True. Ya gotta make yourself a couple batches!

[@zbigniewsudnikiewicz-cj7kg]

What is it?this is not krakowska