Polony

[wallie]

Way back in the olden days when I was a nipper and our family like lots of family's then was very poor, I remember being sent to the corner shop for 1/2lb of Polony.
If my recollections are correct it tasted quite good, or maybe that's like the weather you thought that was pretty good them but was it!
Anyhow what I am after is any recipes for Polony, or anything like it.

Thanks
wallie

[Oddley]

Wallie try here. I haven't made it, but it is a starting point.

[wallie]

Thanks Oddley.
I am away for a couple of month, but I will give it a bash when I return and let you know how it comes out.

wallie

[wheels]

Wallie

There's also one from sausagemaker here:

http://forum.sausagemaking.org/viewtopi ... olony#4363

I have a couple in my copy of 'The Butchers' handbook' and also one from Maynard Davies that I can post if you don't like the ones already suggested.

I've made a couple myself but I'm not yet fully happy with the seasonings. My next one will combine bits of the seasonings from the various recipes inc the ones Oddley linked to.

I also use cure #1 in mine for a pink colour.

HTH

Phil

[coastie]

Recipe for Yorkshire Polony as follows

7.5 lb Lean Pork
3 lb Pork fat
1 lb Rice Flour
1 lb Fine Rusk
3.5 oz Salt
1.25 oz White Pepper
0.5 oz Ground Mace
0.25 oz Ground Coriander
0.25 oz Ground Nutmeg
0.125 oz Ground Cinnamon

Place lean pork in bowl cutter followed by seasoning, rice flour, fat & rusk.
Chop until fairly fine, fill into wide hog casings, tie of into rings.
Cook for 25 minutes then plunge into a salt solution to fix the colour.

yup yummmmmmmmmmmmmmmmmmmmmy I have 10 in the freezer
that reminds me gotta take out some smoke polony I made
coastie