polish Kielbasa

Discussion in 'Sausage' started by shooterrick, Jul 24, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I am doing the grind and mix tonight for 10 lbs of Polish. Hopefully this will be a bit spicy but after ripening until tomorrow morning I will fry test and put into casings. I picked up a back of 1.25-1.5 inch hog casings tonight. Enoeph for 100 plus lbs but was all I could find locally. I plan on adjusting the seasoning tomorrow if needed. This will be cold smoked as best I can on my Lang and will be cured with TQ.

    I will post pics and more hopefully this weekend. And here we go! [​IMG]
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

  3. fire it up

    fire it up Smoking Guru OTBS Member

    Mmmmm.....Kielbasa.
    I wish I was your neighbor Rick [​IMG]
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok all is mixed and twice ground. IN the fridge overnight to ripen and fry test in morning. If all good will stuff late tomorrow morning. We have plans that night so it may not get smoked until Sunday. Pics of it all being taken.
     
  5. tacman

    tacman Meat Mopper

    Hi Rick,

    I am not sure how a Polock settled this far North but I do not mind telling you, I have not had good Polish Sausage since I was a kid.

    I still remember my Grandmother making her own sausage and how good it was.

    My wife and I were discussing that memory just the other day.

    I reckon if I want good Polish Sausage this far North, I am going to have to figure out how to make it myself.

    Care to share your recipe?

    If it turns out as good as Grandma's was, I will eternally be in your debt.
     
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    sounds good rick-can't wait-and tacman do yourself a flavor and get Ryteks book.
     
  8. troski

    troski Newbie SMF Premier Member

    Ryteks book is a good read his recepies are more the modern way of making sausage. He likes to add alot of spc to all his smoked sausage. Stanley and Adam Marianski have a book named "Polish Sausage" that shows the way to make it like they did in ole days.
     

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