"Polish" style ham?

[richtee]

While I have cured and smoked many "American" style hams, city and country, I am hoping to find the method/recipes to make the Polish style lunchmeat type ham. Anyone have any experience with this?

"The Mad Hunky" :{)

[Pawian]

There is a site by Chef Paul, unfortunately in Polish, but at leats you can look at photos:

Meat:

e.g., ham
www.chefpaul.net/szynkaBN.html

www.chefpaul.net/golonkaW0_en.html

Wild boar ham
www.chefpaul.net/wild/dzik_SPwZ_en.html

[richtee]

Ahhh thank you. I can have it translated :{)

[justjohn]

richtee,

This should be helpful to you. It is at the following site:

www.wedlinydomowe.com/polish-sausages.htm




<sub>In 1959 the first official guide for making meat products and sausages was issued. Its name was # 16 Collection of Recipes and Instructions for Making Meat Products and Sausages and it was reserved for internal use only. It was 300 pages long and had sections on meat curing, making brines, grinding and emulsifying, cooking, methods of smoking, the whole factory process was described in details. It covered 31 smoked products (hams, butts, loins, bacons, 46 sausages, 11 headcheeses and 13 liver and blood sausages. In 1960 the # 17 version was issued which was a slightly revised version of # 16.

Then in 1964 the Polish Government issued an expanded version called # 21 Collection of Recipes and Instructions for Making Meat Products and Sausages. It was 760 pages long and included: 39 smoked products (hams, loins, bacons, ribs), 119 sausages, 12 headcheeses, 19 liver and blood sausages and 11 pates and meat loaves. In total 200 meat products were covered and.... now comes the best part....ONLY ONE chemical was used. The additive was potassium nitrate which had been used for centuries and is still used even today by all meat processors although it is replaced by its easier to administer cousin - "sodium nitrite". In fifty years millions of pounds of meat products and sausages were made and sold without the use of chemicals. Just quality meats and spices.

Those government manuals helped to create the best meat industry that ever existed anywhere though its life was only about 50 years. Those manuals were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before.</sub>