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  1. Polka

    Cubano Sausage

    Yeah -- dog food, or fish bait.....Regarding binders -- I had the fortune to know some old krauts and bohunks (germans and bohemians) that would always cube, salt and cure (if called for) their meat(s) for a day or three before grinding and seasoning. They never used binders, and had great...
  2. Polka

    Lisiecka style Kielbasa

    If I may add a couple of my pennies to the pot.....Polish = your choice of meat, S/P Garlic, cured and smoked. Like many latin-ish countries, they have different names for proceedures but not the contents. Size, shape, etc. DO NOT USE OREGANO, unless you want it to have Greek or Italian, or...
  3. Polka

    Sausage Casing Storage

    Hey! Glad you liked it. Sorry to have been MIA. It really is spot on for flavor and aroma! Just like the Oktoberfest Tent! Prost! R
  4. Polka

    So, I found this YouTube Kielbasa recipe...

    Yes. Len poli's formulas are good too. They are quite commercial in using the binders, and excellerators, and stuff. Take the cubed meat, and all the salt (and cure) called for, mix and set aside one to three days will give you all the binding you need, regardless the species of meat in the...
  5. Polka

    So, I found this YouTube Kielbasa recipe...

    BTW -- search for member JJ -- he was a professional chef, and very Polish. He has some remarks somewhere in some threads over the years. He is recently deceased, and missed. Oh, and the English/Polish sausage/meat curing forum, mentioned above, is associated with the Marianskis in some way. R
  6. Polka

    So, I found this YouTube Kielbasa recipe...

    2 guys and a cooler, as well as Duncan Henry for YouTubers. I think CajunEric , a member here, is one of the 2Guys. BTW -- Kielbasa (P) = Klobasa (CZ) = Wurst (Deut) = Sausage (Eng) = Kolbas (Hun) --just generic word for sausage. Raised around Czechs and Poles and Krauts in Kansas...
  7. Polka

    What Baking Bread Teaches a Pitmaster about Smoking Meat

    Such a noble endeavor! Because I thought we invented coffee to cover the remaining dry cinnamon rolls, and make them palatable.....r
  8. Polka

    Made Some Klobase!

    Educated guess would be another common herb in Czech and Polish klobasa, kielbasa = fresh or dried Marjoram...
  9. Polka

    Pocket scales

    Thanks for posting these scales suggestions...just made my first batch of summer sausage -- meh -- my wife's weight watcher's digital couldn't measure some of the leafy spices like marjoram -- a 9g bottle still showed 0.0g -- sigh -- so I appreciate this thread and those who contributed. I know...
  10. Polka

    Anyone know the diameter cellulose casing for a standard hot dog?

    I use 4" or 6" zip ties on my collagen casings. They go thru the oven or smoker, or whatever just fine - no melting. Much easier than string or cord IMHO. all the best. Rex aka Polka
  11. Polka

    Another twist on the 10 Spice Kielbasa Recipe

    I like / need to make a recipe / formula as written a couple of times before I start tweaking it. You have to know you made the formula correctly and then make changes to suit your self. Safer that way. Baker taught me that idea, when I wanted to change or make short-cuts -- do it as written...
  12. Polka

    home made Italian sausage for pizza

    I sometimes think that there is something missing in the Italian mixes too -- The homemade versions get so much closer. Try this -- if what you find is close, and it only has Fennel seed, try taking that amount as 1/2 fennel, and 1/2 ANISE seed. This was the trick for me and my family. Hope...
  13. Polka

    Polish Kielbasa Weselna

    just curious -- nutmeg instead of marjoram?
  14. Polka

    Basic Q's for newbie

    Don't ruin it for yourself with trying to stuff with the KA. Grinding is okay -- stuff? no no. At first change get your self a dedicated stuffer for about $100. You will be so glad you did. The frustration of trying to stuff anything with KA will kill your enthusiasm. Just my two cents...
  15. Polka

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

    WyFly Here is what I learned, and works for me. CrankyBuzzard's three videos https://www.smokingmeatforums.com/threads/sharpen-your-grinder-blade-and-true-the-plates.175359/
  16. Polka

    Butcher sausage...how do they do it?

    old time Pols and Czechs also salt their cut meat cubes with all the salt the formula calls for from one to three days before grinding, and finishing the project. The myosin starts being extracted before anything else -- cure added also, if it is to be smoked (of course). Grind, spice, mix...
  17. Polka

    Stuffer Question

    Needed both lube and washers -- It has never been this easy. Thanks for your suggestions and hints. R
  18. Polka

    Venison Texas Hot Links Fat question

    I use beef brisket fat exclusively -- good addition to any sausage -- tradition beware! R Happy smoking, fellas!
  19. Polka

    Bread Bowl

    thanks for the replies, so far! The reason the flower pots were suggested, was that I was wanting a higher top / deeper "bowl" to hold the soup with. I've seen several pictorials, and videos, and the bowls spread, low and wide -- okay, I suppose for a bowl of corn flakes, but not a hearty...
  20. Polka

    Bread Bowl

    Howdy Anyone have a good formula that bakes up into a great bread bowl? Gonna have a lot of crock pot soups and stews this winter, and occasionally the kids over for supper too. Anything more special than a good chewy French Bread ? should it be chewy, or more softer? What do you use to...
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