Bratwurst and Polish

[zippy12]

brats good ... polish needs work!

 

[unclejhim]

They both look good from here!!

 

[smokin peachey]

Strong work there zippy. What’s the polish recipe?

 

[zippy12]

polish is family secret dude ... dont ask dont tell

 

[smokin peachey]

polish is family secret dude ... dont ask dont tell

O you really are a Pollock

 

[chopsaw]

Looks good . What needs work on the polish ? Taste , texture ?

 

[pc farmer]

Looks good Zip. More info needed thou

 

[HalfSmoked]

Nice where's mine???

Warren

 

[hardcookin]

Looks pretty tastey Zip.

 

[DanMcG]

Nice job on the links Zippster.

 

[crazymoon]

Z12, Good looking brats!

 

[Polka]

Good Polish Kielbasa is cure, Salt, Pepper, and Garlic. Maybe a little sugar, and marjoram; Smoked. What might you have done wrong?

 

[zippy12]

I am a noob! Ploka teach me!

 

[Polka]

If you will -- was the texture not what you expected? Not juicy? Flavor not quite right? Were they supposed to be smoked, and you didn't? We will need a bit more to go on to help you. Please tell us what you will. Thanks. Rex aka Polka

 

[Polka]

Texture not right? Crumbly? Smoked too hot / overcooked!
Not juicy? Not enough fat!
Flavor not quite right?

Here is Marianski's Polish Sausage in 1000g and 5# versions:
1000g (@2.2LBS) pork (min 80/20) - 2268g (@5LBS)
18g salt 40g
2.5g cure #1 6g
2.5g sugar 6g
2g black pepper 4.5g
1g marjoram 2.25g
3.5g garlic 8g
100ml cold water 1 cup

As a guideline, compare the above to your formula and maybe you can tell what went south on you. Hope this helps
Happy Grinding
Rex aka Polka