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  1. Polka

    sausage formula looks outa whack

    Hey Fellas I'm almost sure this formula is wrong. I renamed it should the person come along and see this. But, for 5 pounds of ground beef, this seems like way too much herbs and spices. If she really makes this like it is written, I don't think anyone would taste the beef. Here it is...
  2. Polka

    Commercial Seasonings

    and weigh them out when using to make sure you aren't under / over using the product
  3. Polka

    Ho-hum...Another pastrami thread

    thanks for sharing your thoughts, proceedures, and pictures!
  4. Polka

    Prague Powder Solution

    Yeah - pops, someone figured that 24g Cure #1 per gallon brine https://smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/
  5. Polka

    Andouille it is

    this thread is 10 years old -- if he is still on here, he'll post a reply. I'd do about 1 to 2 Tbsp -- 3 tsp = 1 tbsp, and then taste for salt before stuffing. But remember, most Cajun folks usually don't eat this like a good Kielbasa, or Klobasy. They use it to flavor a pot of something...
  6. Polka

    Father's Day Steaks!

    Wundermus!!!! Also, I noted your table -- five places, five salad dressings!! Looks just like our table. Everyone has their own smack for the tossed salad! Thanks for sharing. Good to see you, Pops!!
  7. Polka

    Lean to fat ratio with chicken thighs.

    I buy my leg quarters or straight thighs from Krogers, usually, and I'd estimate mine ground chicken from said sources at about 80/20. Depending on the formula, or the recipients, I often bump it up with added fat to 70/30 -- tastes even better to me. FWIW, I'm basically Leviticus 11 "kosher"...
  8. Polka

    Sausage & Pellet Smoker

    Yep -- that's it -- It is what I do -- I just don't turn it on. I use my pellet tube, and cold smoke. I freeze as is, or poach (I'd rather sous vide someday), or in the oven. I have very low settings on my oven. So, you will still need to keep I T to 152 before sausage starts to get ruined...
  9. Polka

    Need Help Troubleshooting Mealy Sausage

    looks like many of us have "been there, done that," eh?
  10. Polka

    Need Help Troubleshooting Mealy Sausage

    It appears to be not enough mixing, not enough fat
  11. Polka

    Casings.... Natural vs collagen

    Similar but not the same. Okay for most folks. I cold smoke alot using collagen, and using LEM product for smoked sausage, 32mm size, and it is hit and miss -- sometimes tough, sometime wonderful. Probably the chef, tho! Cold water bath helps at the end. I think my worst casings were when I...
  12. Polka

    Smoking a 3# Corned Beef flat for sandwich meat

    I ended up pulling at 180. It is fabulous. <important point> The wifey likes it. Thanks for the suggestions, remarks, and insights. R
  13. Polka

    Smoking a 3# Corned Beef flat for sandwich meat

    Really?? I'd go that high for lunchmeat?
  14. Polka

    Smoking a 3# Corned Beef flat for sandwich meat

    Howdy All How long -- to what IT do I shoot for?? Wanting the Pastrami for sandwiches -- about 150, 160 ish?
    • Polka
    • Thread
    • Replies: 8
    • Forum: Beef
  15. Polka

    Amount of cure needed when using a brine question.

    I recently read it again in my notes -- heaping -- which I take to mean rounded -- no mountains. For a brine, close is good. 1 TBSP works every time. R
  16. Polka

    Chicken sausage basics? Just a few questions

    I prep the chicken thighs while partly frozen, and cut around the cartilage with my boning knife. Occasionally because it is mechanically cut, there are a few "floaters" near the knob--make sure to remove them because you don't want "crunchy" sausage!! I grind all at once, not separating the...
  17. Polka

    Plescoi Sausage (Romanian)

    thanks for sharing -- interesting combo Jak se Mas, Djenkuje
  18. Polka

    Pretzel wrapped Pepper Jack Bratwurst .

    Thank you very much for the post!! Oven temps for the baking -- about 350, or higher??
  19. Polka

    At An Impasse: Looking At High-End Kitchen Knives

    Wonderful glad to see you posting, Pops!!
  20. Polka

    Tips on Maple Extract?

    Redneck5236 -- about how much do you use per pound / kilo, etc??
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