Polish Style

[SmokinEdge]

This is #3 pounds pork with Hi Mountain Seasoning Polish mix. I like the seasoning but don’t care for their cure which contains more sugar so I use the seasoning and toss the cure then add phosphate, cure #1 and sodium erythorbate, and some salt. Will stuff these with my new #10 LEM Motorized stuffer and smoke tomorrow. Stay tuned for a good linking method for 32mm sausage at 6” plus links, super easy.

 

[DougE]

I'm in

 

[BGKYSmoker]

Cant beat that.

 

[babydocsmoke]

Looking forward to it!!

 

[SmokinEdge]

Super easy link that won’t untwist. This style links in pairs.

First run with the new stuffer I had a blow out. No problem but I had no time to deal with that dealing with the #60 of meat in the smokehouse and cooking supper, so just rolled on. Left that for more fry test.

Take the length of your rope and pull it in half, pinch and twist that high point.

Then measure or judge your link length and cross the two and pinch that point .

And twist

Then take one leg and run it back through the hole made by the first two links and back down. This locks the twist so it can’t unravel.

And then repeat.

These will hang and not unravel. Super simple and works well in the smoker.

 

[Fueling Around]

What casings are in the kit?

 

[SmokinEdge]

What casings are in the kit?

Crap’ola salt packed junk. I don’t use their casings or their cure. But the spice is good. Today my thick head has finally realized that a big part of the secret of commercial seasoning is the fact that they grind it to a fine powder. This fact is actually huge on flavor. I’m still learning and having a ball doing it.

 

[Timber II]

Good stuff! I’ve often thought my home seasonings are not fine ground enough - especially pickling spices - I may need a grinder
Timber

 

[mr mac]

Following for sure!

 

[DRKsmoking]

I may need a grinder

Chose your words very carful on this site , lol

people are watching and will jump at the chance to release you of your hard earned cash. I think I hear Steve @Steve H typing something now . lol

David

 

[DRKsmoking]

This is great thank you. Love all the different ways to twist or tie the links up.
Now I just have to find some time over the holidays to do up some links and smoke them.

David

 

[Steve H]

Chose your words very carful on this site , lol

people are watching and will jump at the chance to release you of your hard earned cash. I think I hear Steve @Steve H typing something now . lol

David

Nah, I'm trying to turn over a new leaf! I'm sure I'll fail miserably though!

 

[DRKsmoking]

Nah, I'm trying to turn over a new leaf! I'm sure I'll fail miserably though!

Ha ha
But you mean it in the nicest way, you think they need or should have , so what's the harm in a little nudge

David

 

[Steve H]

Ha ha
But you mean it in the nicest way, you think they need or should have , so what's the harm in a little nudge

David

Lol! At least I haven't received any hate mail!

 

[DRKsmoking]

Lol! At least I haven't received and hate mail!

Ha ha , you will not get any

Even though it is a love hate kind of thing.
They hate you for pointing out their need . But love it when it arrives at their home .

Who does not like ( love ) new shinny things anytime of the year.

You Go Steve ,

David

 

[Fueling Around]

Crap’ola salt packed junk. I don’t use their casings or their cure. But the spice is good. Today my thick head has finally realized that a big part of the secret of commercial seasoning is the fact that they grind it to a fine powder. This fact is actually huge on flavor. I’m still learning and having a ball doing it.

The salt packed junk is useable. Just takes about a month hydrate it.

I made up 2 kilos of Jimmy Dean bulk last night.
The entire spice mixture gets a ride in the cheap blade style coffee/spice grinder.
If my wife doesn't leave too much coffee in the grinder it goes in with the spices.
I use a cheap chip brush to wipe it out.

 

[SmokinEdge]

My next batch will either be Nuremberg brat or a basic kielbasa and I’m definitely running the spices through my spice grinder.

 

[SmokinEdge]

Done in smoke then poached. Then bloomed.

And the cut shot

 

[DougE]

Dang, I can almost taste it. Looks great!

 

[civilsmoker]

That sliced shot is perfection!