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Pressed Kielbasa Loaf (Prague #1, 4 lbs batch)

Ingredients:

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2 lbs ground beef

2 lbs ground pork

1 level teaspoon Prague Powder #1 (5 grams)

2 tbsp garlic powder (adjust to taste)

2 tsp black pepper

1 tbsp mustard seed

2 tbsp sugar (optional for balance)

½ cup kosher salt (adjustable: 1 tbsp salt per lb is typical, can reduce if watching sodium)

1½ – 2 cups ice water (enough for smooth mixing/emulsification)

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Why these changes?

✅ Prague Powder #1 replaces Tender Quick for curing;

✅ Using your 4 lbs total meat;

✅ Added sugar for balance (Tender Quick contains sugar);

✅ Adjusted salt since Prague Powder #1 is not a salt mix.

Instructions:

1️⃣ Grind for smooth texture

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Grind meat twice (coarse plate, then fine plate).

Optional: Process in food processor with ice water in small batches until sticky and emulsified.

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2️⃣ Mix thoroughly

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In a large bowl or mixer:

Add Prague Powder #1, salt, sugar, garlic powder, pepper, mustard seed.

Slowly add ice water while mixing.

Continue mixing until very sticky and fully combined.

3️⃣ Pack into your meat press

Line with parchment (optional).

Pack meat tightly, removing air pockets.

Place press plate and tighten to compress.

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4️⃣ Cook

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Oven method: Bake in a water bath at 300–325°F until internal temp reaches 160°F.

Steam method: Steam in a stockpot until 160°F internal.

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5️⃣ Cool under pressure

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Leave in press under pressure.

Chill overnight in fridge.

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6️⃣ Slice & enjoy

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Remove from press.

Slice thinly for sandwiches, frying, or cold cuts.

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✅

Key Notes:

We left out most of salt

✅ Prague #1 amount (1 tsp per 5 lbs) scales safely here for 4 lbs;

✅ Chill overnight for best slicing;

✅ If you want a smoked version, you can smoke at 180–200°F to 150–155°F, then finish to 160°F in the oven.

Optional Flavor Ideas:

🌶️ Add diced jalapeños for a spicy loaf.

🧀 Add ½–1 cup shredded cheese for a cheese kielbasa.

🍏 Add 1 tbsp smoked paprika or liquid smoke for flavor.