polish Kielbasa

shooterrick

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Jan 13, 2008

2,035

20

South Louisiana

• Jul 24, 2009

• #1

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!

 

morkdach

Master of the Pit

OTBS Member

Apr 8, 2007

2,255

13

mid kansas

• Jul 24, 2009

• #2

ShooterRick; I will post pics and more hopefully this weekend. And here we go! [img said:

https://statich.smokingmeatforums.com/smilies/PDT_Armataz_01_41.gif[/img]

Click to expand...

hopefully hell postem
ok please postem

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jul 24, 2009

• #3

Mmmmm.....Kielbasa.
I wish I was your neighbor Rick

 

shooterrick

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jan 13, 2008

2,035

20

South Louisiana

• Jul 25, 2009

• #4

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.

 

tacman

Meat Mopper

Jul 22, 2009

175

10

Alaska

• Jul 25, 2009

• #5

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.

 

shooterrick

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jan 13, 2008

2,035

20

South Louisiana

• Jul 25, 2009

• #6

Tacman;336215 said:

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?

Will post recipe for you with the pics of the making tomorrow after smoking the polish. It is a cured recipe using TQ. Fry test this morning was awsome!

Click to expand...

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Jul 25, 2009

• #7

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

 

troski

Newbie

SMF Premier Member

Mar 16, 2009

20

10

N.E. Ohio

• Jul 25, 2009

• #8

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.