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Looking for a recipe recommendation - Page 2

post #21 of 37
Thread Starter 

I'm doing one batch of each, Marianski and Ryteck


I did some grinding today

Class I pork at 3/8"

Class II pork at 3/16"

Class III pork at 3/16" three times, pretty much emulsified, will put it in the blender prior to mixing.


tomorrow I'll mix, stuff and smoke.


Thanks everyone for the tips,


Edited by dpeart - 2/25/12 at 1:51pm
post #22 of 37

Let us all know how things turned out.


post #23 of 37
Thread Starter 

OK I learned a few things, but that is always how it works :)


Next time I won't try to cook it entirely in the smoker, just cook to the proper color, then poach it.  I ended up poaching after 6 hours in the smoker had me to 132F and it was raising at 6F/hour.  I think it turned out well as it looks good, and taste fantastic.


Now for the only part all ya'll care about. . . . Pictures . . .






Emulsified class III pork, seasonings, and ice water



Ran out of gloves!  Had to use my hands.



Hog casings ready to go



Mixing the ingredients for the Rytek recipe.  It called for milk powder so it looked like I added milk after mixing.



Sausage hanging/drying while stuffing






6 hours in the smoker was time to take them out and finish cooking via poaching.  The ones with string were the Rytek recipe and allowed me to identify the two different types.



Blooming.  This term is totally misleading, I never saw any flowers even after waiting for 30 min!



Cut to show texture



I can't tell the difference between the two recipes.  They are both very good, can't detect any shrinkage in either one and the texture looks good for both.



post #24 of 37

looks like it turned out perfect! Nice Job

post #25 of 37

Nice job!!  Thanks for the updates and the info about the recipes tasting the same.


On BIG question though, are you going to buy anymore  Hillshire Farm ???     biggrin.gif

post #26 of 37
Thread Starter 
Originally Posted by slownlow View Post

Nice job!!  Thanks for the updates and the info about the recipes tasting the same.


On BIG question though, are you going to buy anymore  Hillshire Farm ???     biggrin.gif

I still like Hillshire, but this is better.  I know what is in this sausage, I know that only one pig contributed to this sausage, not hundreds all mushed together, I like the garlic as well.  As long as I can keep some of this available I should be good :)



post #27 of 37

looks great! you did a nice job!

post #28 of 37

National is still there. We bought our pool from a place that was 1/2 block away.

post #29 of 37

Looks very good. I too like hillshire farms. But got to agree homemade is better.

post #30 of 37

Those look very good and an endeavor I hope to try soon. I don't care for Hillshire Farms and if I have to eat it, well I won't. Thanks for all the great info, it will help when I make some.

post #31 of 37

Great looking sausage for sure!


Now repeat after me... garlic is good, garlic is good.....   biggrin.gif



post #32 of 37
Originally Posted by nepas View Post

When my wife was an ATC in NJ we used to go to Pulaskis and then visit Calandras bakery for fresh breads. Damn it seems like ages ago.

Don't forget about Adam's Polish Deli in Wallington. Frank Sinatra's favorite place. We can get Calandra's baked goods at our local food markets too.


I'm very lucky to be within 20 miles of all these places.


post #33 of 37

Great looking sausage Dave!

post #34 of 37

The sausage looks fantastic. I am planning on making Rytek's smoked polish soon, probably 10 pounds and 10 pounds of the beer sausage in his book. I hope mine turns out looking half as good as yours. Nice job and thanks for the pictures.

post #35 of 37

National Bakery-I heard putting them in a ziplock bag and freezing them maintains them pretty well, my next trip home to Scranton and I am will give it a try, actually had a dream about them last night, was in an airport and a vendor had ones that were exactly like them, A copy cat recipe or the real deal for the hard rolls would be awesome.

post #36 of 37

post #37 of 37

Here's one I got from another site.  Can be used for fresh or smoked, just eliminate cure #1.  Got good reviews on it.  Just don't boil the sausage when cooking it.  Either grill or bake it.  Hope you enjoy it.  Also, I use a whole bulb of crushed garlic in it.  Other seasonings can be adjusted to taste.


Authentic Polish Kielbasa (Hot Smoked)
(10 lb. Formula)

Easter is just around the corner and in many homes traditional kielbasa is made as part of the celebration. Did you know that Polish Kielbasa (smoked sausage) was an all-pork recipe until 1964? That’s the year the Polish government decided to allow 20% beef into the product. The only other ingredients in the traditional recipe are salt, sugar, pepper, garlic, and marjoram.

Pork Butt...... 10 lbs. @ 32° F.
Salt...... 4-1/2 Tbl.Spns.
Cure #1...... 2 tspns.
Pepper...... 1-1/2 Tbl.Spns.
Sugar...... 2 tspns.
Garlic...... 4 large or 5 medium cloves
Marjoram...... 3 tspns.
Water...... 1 cup
32-35 mm. hog casings

Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1” cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using a 3/8” plate and the pork fat using a 3/16” plate. Place the fat into the freezer while you mix the Cure #1 with a little water (for uniform distribution) and add it to the meat. Work with small batches, refrigerating the meat at every opportunity. Next, mix the meat with all the remaining ingredients (except the frozen fat), kneading the mixture to develop the proteins myosin and actin, creating a “sticky meat paste” (primary bind). Finally, fold in the frozen fat and distribute it equally throughout the mixture. Depending upon various recipes or preferences, the sausage may now be refrigerated several hours for maturing, or the sausage may be immediately stuffed into casings to avoid smearing while the fat remains frozen.

Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour or place them into a smokehouse preheated to 130°F. (54°C.) for an hour with the damper fully open to assist with moisture elimination. When the sausages are dry to the touch, introduce hickory smoke and adjust the damper to only ¼ the way open. Gradually, only a couple of degrees at twenty minutes intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 152°F. (67°C.). This procedure must be done slowly to avoid breaking the collagen and liquefying the fat. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated.

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