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Krakowska

 
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mohoghead



Joined: 15 Aug 2014
Posts: 1

PostPosted: Tue Aug 19 14 5:51 am    Post subject: Krakowska Reply with quote

Just finished a 10 pound experimental batch of Krakowska, in stead of green ham I used pork loin, 9-1 meat to fat ratio, used Morton's tender quick as it's readily available here,
But my question, the recipe called for 2 1/2 teaspoon of ground nutmeg, but after it's done we can't detect the nutmeg in it, followed the recipe as I didn't want the nutmeg to be over powering, still a good smoked sausage, we're enjoying the lack of fat in it.
So any suggestions on the spices? I know there's many variations of this.
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