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Finally Got To The Polish - Page 2

post #21 of 32

Nice stuff and good luck at camp !!!!:icon_biggrin:

post #22 of 32
I can see why the guys like to hunt with you. Those are some good looking sausages. You could get a part time job at Kramarczuk’s in NE Mpls. for sure. Something about the course ground sausage that I like myself; maybe that’s the way they were made when I was younger.

Not many deer on my trail cams this year went from 10 to 15 deer at one time to 1 dry doe and she comes in around 2:00AM. Good Luck at Camp..

John
post #23 of 32

excellent job all around!thumb1%20copy.gif

 

just a idea for yah try it if you wish, try adding the spice mix to the meat while grinding.

post #24 of 32

Great looking sausage! I am offically out of homemade sausage, maybe tomorrow!!

 

 

 

BTW, everyone else seeing a price drop? Since gas is below 3.00/gal and it is butching season, if you're not, ask your butcher why not! I bought butts yeaterday, and they were 13% cheaper than just last month. Thats only a quarter a pound but its something.

post #25 of 32
Thread Starter 

OldBones----Ya Kramarczuk's is the best place to buy sausage.  They are the best.

 

Skully--- The only problem with adding spices while grinding is that there will be seasonings left on and in the grinder.  By mixing them in liquid all of it goes in the meat mix.  Even when working as a butcher for over 35 years I have never seen that done.  During those days the spices were added during mixing in the 100 pound mixer.  After mixing I would scrape out anything I could out of the mixer,  but there would be seasonings left in the mixer.   Just personal preference.

 

Foam---Case price for Butt's up here is 1.83 lb.  Buying the two packed butts in cryo is 2.48 lb.   Reinhard

post #26 of 32

Wow our cryo-pac's are cheaper now, than your case prices. Its ok, your air conitioning is cheaper now than ours now...... <Chuckles>

post #27 of 32
Thread Starter 

HA HA  Probably got wild hogs mixed in with farm raised,  but I sure would love that up here.   Ya, we dont have to use our air conditioner for a loooooooong time.  But electricity is used to run the furnace also and so the electric bills will still be draining my wallet along with the gas bill. We got ice on the small ponds up here already.  Deer hunting next week.  Reinhard

post #28 of 32

Reinhard, it's 6 am, and I' craving Polish sausage. Out of the park Man!!    Those are perfect. (And I know a little bit about polish sausage, as the wifes brother owns a polish market)...Where was your camp again???

 

Good hunting to ya-

 

Mark

post #29 of 32
Thread Starter 

50 miles north of Duluth is the camp.  I'll get in touch with you after deer season.  I'll be gone for 5 days come Friday.  Walmart has pork butt's on this week for 1.78 lb!!! How's that price Foam?  Bought them last week for 2.48 lb.  Reinhard

post #30 of 32

I called Walmart in up there after I saw that high price and just gave them a piece of my mind and they promised to get those prices down so you could make more sausage and not have to depend upon wild game.

post #31 of 32
I paid $2.48 lb at Sams just two weeks ago. If Walmart has the butts for $1.78 then Sam's will follow. Gee! Your camp is too farn north. I was thinking a few of us from MN could get together on Sat night and have a "Meating" and you could bring the viddles. Just froze three packs of pulled pork and thinking about them sausage....

Quote:
Originally Posted by Reinhard View Post

50 miles north of Duluth is the camp.  I'll get in touch with you after deer season.  I'll be gone for 5 days come Friday.  Walmart has pork butt's on this week for 1.78 lb!!! How's that price Foam?  Bought them last week for 2.48 lb.  Reinhard
post #32 of 32
Quote:
Originally Posted by Reinhard View Post
 

Skully--- The only problem with adding spices while grinding is that there will be seasonings left on and in the grinder.  By mixing them in liquid all of it goes in the meat mix.  Even when working as a butcher for over 35 years I have never seen that done.  During those days the spices were added during mixing in the 100 pound mixer.  After mixing I would scrape out anything I could out of the mixer,  but there would be seasonings left in the mixer.   Just personal preference.

 

 

 

absolutely comes down to preference,  agreed.  good job

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