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Fresh Polish - Page 2

post #21 of 27

The Costco "Polish" is a bit gummy and the tallow does come through, but I also like the flavour and bite into one now and then.  But which "polish" sausage it is remains a trade secret!:icon_biggrin:

Once I also looked at a "Polish Kielbasa"  at a Walmart where there were 29 ingredients listed including mechanically separated chicken.  I wondered why anyone would eat something like that.

post #22 of 27
Quote:
Originally Posted by Szynka View Post

The Costco "Polish" is a bit gummy and the tallow does come through, but I also like the flavour and bite into one now and then.  But which "polish" sausage it is remains a trade secret!icon_biggrin.gif
Once I also looked at a "Polish Kielbasa"  at a Walmart where there were 29 ingredients listed including mechanically separated chicken.
  I wondered why anyone would eat something like that.


They eat it because they haven't found this forum and don't know how to make their own...
post #23 of 27
Thread Starter 

Szynka, fresh sausage is fresh sausage and smoked sausage is smoked sausage.  I was born in Germany and my grandfather had a meat shop over there.  Traditional sausage was what you made for the most part. Yes there are traditional sausage all over the world but recipes were tweeked all over the world as well.  Including the meat used.  I have my grandfathers recipes written in German.  Most of the recipe's ingredients were not measured but a little of this and a little of that.  Had to have my mom write some of those in English for me.  The Polish sausage market downtown here is very popular.  All Traditional Polish and Hungarian ethnic sausages for the most part.  Pork and beef is used and some all pork, just like I make depending what I have on hand.  Taste, texture, and quality of the sausage one makes along with the pride and the addiction of making sausage go's a long way.  The great thing about this site is about sharing recipe's with the rest of us sausage heads.  I got most of my habits in formulas of meat used in sausage from my grandfathers notes and then my experience of over 40 years now in the meat buisness and now as a retired meat head.  Summer is coming soon so it's time to make a lot of fresh sausage.  Reinhard

post #24 of 27
Quote:
Originally Posted by Reinhard View Post
 

  Summer is coming soon so it's time to make a lot of fresh sausage.

 

Exactly.  And that is what you grill.  Not smoked sausages loaded with the maximum allowable amount of nitrite.  There are real dangers of consuming charred smoked sausages.  The health risk of nitrosamines is quire real. 

post #25 of 27
Quote:
Originally Posted by Szynka View Post

Quote:
Originally Posted by Reinhard View Post

 
  Summer is coming soon so it's time to make a lot of fresh sausage.

Exactly.  And that is what you grill.  Not smoked sausages loaded with the maximum allowable amount of nitrite.  There are real dangers of consuming charred smoked sausages.  The health risk of nitrosamines is quire real. 



post #11 of 15

4/18/14 at 6:30pm
BDSkelly


1,427 Posts. Joined 2/2013
Location: DFW North Texas
Points: 42

Quote:
Originally Posted by DiggingDogFarm View Post

Nitrate is not permitted in commercial bacon.

Code of Federal Regulations

§424.23 Prohibited uses.

(b) Nitrates. Nitrates shall not be used in curing bacon.

~Martin


Stupid question: Why?


post #12 of 15

4/18/14 at 6:44pm

DiggingDogFarm


4,212 Posts. Joined 6/2011
Location: Finger Lakes Region of New York State
Points: 94



Well...it's kind of complicated. LOL
In a nutshell, control freaks back in the 70's decided that the nitrite in commercial bacon needed to be limited because nitrite MAY under certain circumstances (high heat) convert to nitrosamines that MAY be carcinogenic....although there's never been a confirmed case of that happening in humans.
So, in an effort to limit nitrite, the permitted amount of nitrite in commercial bacon was set at a low level and nitrAte was eliminated (because nitrAte converts to nitrite.)
Lots of worry over something that may not be a problem.....funny thing is, if folks cook other cured meats at high temperature...like grilled hot dogs...or grilled ham steaks or WHATEVER....there's the same POSSIBILITY that nitrosamines may be produced...it's not limited to bacon.
I say it's hyped bullshit and folks shouldn't get all freaked-out over it.


~Martin
post #26 of 27

Nitrosamine is produced as part of Digestion. For instance there is a significant amount of Nitrite in Green Leafy Vegetables. Have a Salad with your Steak dinner and you get nitrosamine as digestion combines the nitrite with the Amino Acids in the meat protein. Wash t hat meal down with a cold Beer and your body will most likely see much higher levels of nitrosamine than you will ever get eating well grilled Smoked Sausage even with a side of Bacon. Below is a good and simply put read on the subject...JJ

 

http://lpi.oregonstate.edu/f-w00/nitrosamine.html

post #27 of 27

Great sausage Reinhard!

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