Greets all. I was looking around at Polish sausage recipes as it is a pet project with me. What is funny all, and I have posted this before, is someone adds garlic and all of a sudden it is Kielbasa!
While I'm sure that all of the "Polish Sausage" listed taste great they are a long ways away IMO from true Kielbasa my Polish Grandfather taught me.
I was looking the other day and I found one recipe that has in it:
<b>Sweet paprika</b>---Uh?????? What??? Where in God's Green Earth did this idea come from????
<b>Marjoram</b>-----come on marjorams are oreganos... Italian anyone? Good Lordie another foolish idea. At least get into the Cinnamomum Family. (Hint!)
<b>Beef</b>--yuck. If you feel the need to stroke the Beef then at least do it some justice... Make <b><font color="blue">Jaeger's Beef Sticks</font id="blue"></b> (http://susan.rminor.com/forums/showthread.php?t=120)
<b>Veal</b>--Oh please. Another type of beef--good for beef jerkey????? You tell me. I have red sauce and cheese on my Veal...!
Now if these items are not bad enough that recipe called for<b> ground allspice</b> instead of whole! Ya...Now that is part of the trick isn't it? How to use whole allspice and yet not have it in your sausage.
Now that Momma is Older I asked her if I could l be released from my promise not to share our recipe that has been in my family for generations. She thought if over and said... you can give hints but otherwise not until my death.
I will give these hints:
<b>Items of importance are:</b>
Boston butts AND <i>their bones</i>.
Garlic.
Whole Allspice.
Now within this posting a sharp/ Older sausage maker might be able to put together the basic foundation of my family's recipe. All <b><i>basic items<font color="blue"><b><font size="3"> *</font id="size3"></b></font id="blue"> </i></b>needed have be listed somewhere here. What I have not told you are amounts, or the two part methodology we use. A methodology I have never seen listed in any type of sausage recipe before. If you cannot figure out part two of our method you will never figure out how to use whole allspice. One last hint: If I was to try to figure this out I would list all the items posted here and then ask myself how to extract out their flavorings.
As I said a sharp/ Older sausage maker might be able to put this together. This will be interesting to see if anyone tries.
<i><font color="blue"><b><font size="3"> *</font id="size3"></b></font id="blue"></i>Items such as salt, pepper, cure go without saying. Personally there is so little pepper in mine that I only put in the amount that I do to make Momma happy. [:D]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
LOL.....43 reads and no takers.... [:D] What the only sausage makers here use the pre-packaged stuff with instuctions??? LOL~~! Ya this is a challenge... [^]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Oldman,
Let me add more information on the most popular Polish sausage:
In February 2005, a group of Polish butchers decided to preserve the dying art of sausage making techniques and one decided to publish the recipes. A site was born: www.wedlinydomowe.pl (Polish version) and www.wedlinydomowe.com (in English) followed in July, 2005.
Let's unravel some of the mystery:
Poles don't say "sausage" – they call it "Kielbasa". There is not one universal sausage (kielbasa), but rather I myself have a list of 100 different sausages made in Poland. So which one are we talking about ? Well, we are specifically discussing Polish Smoked Sausage (Polska Kielbasa Wedzona) and its imitations can be found in every supermarket in the USA.
1. Polish Smoked Sausage is made entirely of pork . There are sausages like "Mysliwska" (Hunter's sausage) that are made with pork and beef, but nevertheless, the traditional Polish Smoked Sausage is made of <b>pork</b> and the following: <b>salt</b>, <b>pepper</b>, sugar, <b>garlic</b>, and marjoram. The marjoram is optional but the garlic is a must. As recommended by the Polish Government in 1958, <b>this is how sausage was supposed to be made.</b> Yes, the way meat products were made (especially those for export) was regulated by the Government, down to the last technical detail.
Even today the Polish Government publishes a Set of Norms that dictates how to make most popular Polish sausages and Smoked Sausage is still made the same way. Anybody can buy those detailed recipes. The Government has the final say, no questions about it. To buy sausage prepared in the traditional way, you have to live in either New York, Chicago, or any city where you can still find Polish butchers.
Polish Smoked Sausage is made from the ingredients mentioned above plus sodium nitrite (as a rule, you don't smoke anything without sodium nitrite).
2. The meat is cured before it is mixed with spices.
3. It is stuffed into a large casing: about 38 mm.
4. The recommended way is to cold smoke it for 1 to 1.5 days, but this creates problems for people living in the South. To go by the book they will have to perform smoking only in the winter time.
Because of the climate in most cases the sausage is smoked with hot smoke and the entire smoking/cooking process can be accomplished in 3 hours. There is of course a difference in quality and flavor between cold smoked and hot smoked version.
You can of course add anything you like to your sausage, but it will no longer be Polish Smoked Sausage (Polska Kielbasa Wedzona). Once you add your own final touches, come up with your own name.
Copyright ©2005 wedlinydomowe.com All rights reserved
Oldman,
Some of us dogs on this board know this is not the first time you are baiting us on the Kielbasa question![8D]
I am just being patient until the day you provide the answer, I will then grind up a number of butts and put it to the test.[:p]
Arcs_n_Sparks
Seminole,
What give you the right to hi-jack this thread? The subject is to figure out the recipe. Nevertheless Sir, I'm not really impressed with what some modern day government establishes or what some butchers come up with in 2005.
What I do care about is this recipe is well over 120 years old. My Great Grandfather taught my Grandfather who in turn taught my Mother and early on in my youth he taught me. This time-line speaks for itself. So much for the Johnny come lately.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">the traditional Polish Smoked Sausage is made of pork and the following: salt, pepper, sugar, garlic, and marjoram. The marjoram is optional but the garlic is a must.</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
After reading that I wanted to laugh. I understand why after Sunday's church meeting my Grandfather's sausage was always the first to be eating at the church dinner. With a recipe like that it is easy to see why. Sugar? LOL I will not even go there! Marjoram as I said they are oreganos.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">as a rule, you don't smoke anything without sodium nitrite</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Wow... smokin' for 45 years plus and I've been doing it wrong all of this time... gee guess I'm dead but the ghost has not left yet.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2"> There is not one universal sausage (kielbasa), but rather I myself have a list of 100 different sausages made in Poland.</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> As I said, ...someone adds garlic and all of a sudden it is Kielbasa!
You can post all of the authoritarian statements you like. I know that before my Grandfather's death in 1975 many *cough* Polish sausage makers begged him for this recipe.
BTW every year around Christmas time I visit my Grandfather's Polish Church with Mother. There is one question I'm asked over and over again--31 years after his death. "Did you bring any of your Grandfather's sausage?"
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">You can of course add anything you like to your sausage, but it will no longer be Polish Smoked Sausage (Polska Kielbasa Wedzona).<b> Once you add your own final touches, come up with your own name</b>.</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> This flat out insults 4 generations of my Polish family...this is your one warning. Do it again and the gamer will come out of me and I will be all over you like what the whale leaves on the bottom of the ocean!
We all have a right to post here. However, your use of a weak door to intro what is without a doubt a "related off topic" in effort to establish yourself is not appreciated. If you cannot contribute to the thread's theme but need to say something then I suggest you create a new thread.
OK now that the hi-jack of this thread's theme is over with is anyone willing to try and figure out that recipe?
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
arcs_n_sparks
You going to have to wait a long time. Mother is only 75 and kicking like a chicken being plucked... [:D] She still has Aunts in Poland that tend their gardens. [^] Her Mother was 95 when she moved on.
If anyone gets close to the recipe I will again ask Mother. If she agrees then I will set up a private posting board on the recipe site and walk those persons through it.
The only reason I'm willing to do this is I believe I'm the last in the line. I had high hopes for one in my family group... but those are lost hopes.
I would rather see this great recipe shared and enjoyed than lost in my passing. I believe my Grandfather would agree... I know Mother does.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Oldman,
I figured as much. I may try your clues in a few weekends, as I've already got my freezer full of breakfast and italian sausage right now.
Arcs_n_Sparks
Oldman,
I have added what I have thought some new interesting information on Polish Smoked Sausage but you seem to take it very personal. Sort of like I was trying to steal your topic from you. As far as smoking without nitrates it is your personal choice. Nitrates are not used only to prevent food poisoning...but to:
We had been and are still using nitrates because:
1. We like our meats to be red not only when they are fresh but after cooking or smoking, too.
Nitrates can preserve meat's natural color. The same piece of ham when roasted will have light brown color and is known as roasted leg of pork. Add some nitrates to it , apply smoke or boil it and it becomes ham with its characteristic flavor and pink color.
2. Nitrates impart to a meat a characteristic cured flavor
3. Nitrates prevent transformation of botulinum spores into toxins thus eliminating the possibility of food poisoning
Without proper development conditions, C. botulinum bacteria lay low in a spore form, and can remain dormant for years. To grow, these bacteria require a slightly acidic, oxygen free environment that is warm (40-120 F) and moist, which is exactly what happens when we make our own meats, especially the smoked ones.
Let's follow a beautifully presented scenario on stuffing a turkey from the 1984 classic: "The Great Sausage Recipes and Meat Curing" by Rytek Kutas. This book sold over 500,000 copies and the author mentions over and over again adding nitrates (Cure #1 or Cure #2)to smoked products.
<i>"The well-intentioned cook decides to make the dressing for the turkey the night before. This gives her more time to do many other important things the next day. She stuffs the turkey the night before, and places it in the refrigerator to be cooked the next day.
Unfortunately, she doesn't know she is creating ideal conditions for food poisoning. Obviously, the stuffing that she put into the turkey is somewhere between 40 and 140 degrees F. Because the various parts of dressing have some sort of liquid in them, the moisture is also there. Lastly, she sews up the turkey to create a lack of oxygen in its cavity".</i>
It is that simple to create food poisoning. All you need is a temperature of 40-140 F, moisture, and lack of oxygen, and a beautiful Thanksgiving turkey dinner can turn into disaster.
Of course when you cook/smoke a sausage at temperatures over 200 F you eliminate danger of food poisoning but sausages are smoked at much lower temperatures.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by arcs_n_sparks</i>
<br />Oldman,
I figured as much. I may try your clues in a few weekends, as I've already got my freezer full of breakfast and italian sausage right now.
Arcs_n_Sparks
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">You don't have to make it to figure it out...[:D]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />
Now if these items are not bad enough that recipe called for<b> ground allspice</b> instead of whole! Ya...Now that is part of the trick isn't it? How to use whole allspice and yet not have it in your sausage.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I've only made sausages one time so I am far from an expert. Since you are using whole allspice and pork bones, a logical explanation would be your making a simple meat stock then using the stock to help emulsify the pork and spices.
Only the good Lord (or a good administrator) could find out where, but I'm sure I read this in one of your past posts (and that could have been any one of the over 2000 posts in the last 2 years)
However, I believe you boil the pork bones and allspice and set that concoction aside. After mixing spices in the meat, (I think you grind post spicing) you grind up your pork. For stuffing, all sausage recipes have a certain amount of water needed. In your case, you would now utilize the spicy pork water in the proper proportions, mix thouroughly, and proceed to stuff your casings. This gives you added flavour of the pork, plus the allspice without actually having the allspice buds in your finished product.
Anywhere in the ballpark Olds?
ps - your said to Seminole you have been smoking 45 years and ought to be dead because you don't use sodium nitrite, but in your original post you say "*Items such as salt, pepper, <font color="blue">cure</font id="blue"> go without saying" Can I assume you are referring only to the fact you do not smoke EVERYTHING with cure? Butts, hams, etc?
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">I've only made sausages one time so I am far from an expert. Since you are using whole allspice and pork bones, a logical explanation would be your making a simple meat stock then using the stock to help emulsify the pork and spices.</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> <font color="blue"><b>I am impressed!</b></font id="blue"> Perhaps you might care to work up an idea using the items listed and the what you would do to create the base product. Amounts you will not have to list. But the order of events and what items used are important.
What would be even more impressive is if you can tell me what the two items--whole allspice and an item from the Cinnamomum Family--do to enhance this sausage. <hr noshade size="1"><hr noshade size="1"><hr noshade size="1"> Seminole again you seem to feel the need to jack this thread. Your blanket statement and I quote you again: <b>as a rule, you don't smoke anything without sodium nitrite</b> is so off base that it is not funny. If we listened to you then I guess we would all be turning our briskets/ pulled pork into cornbeef or pastrami. Or worse we would have to pickel our fish--Oh I can just see Kummok's face over that one. Plus we would just have to stop smokin' chickens.
This is my last time to ask you, <b>Sir</b>, to either contribute to this thread or stay the hell off of it. Your blanket statements <i>Don't-Get-Er-Done!</i> Get on topic or don't post. Is there something about this request in the English lanuage that you don't understand?
//SIGNED//
Raye Minor
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
WTF you are very close... I'm impressed. No I don't use a cure in everything. I'm sure you don't either.
The stock is strained. However, the amounts of spices and how much of the stock is rendered down are a major factors.
In the old days my Grandfather did use potassium nitrate. The method of smoking was a pit in the ground with an upwards tunnel to a drum a few feet away. Was that a cold smoke? No. He always took the sausage to 140-150 F.
I've have cold smoked sausage and the problem is you always end up cooking it. Our stuff you can go to the frig and snap off a piece and enjoy it with bread and a beer. Dry cured is another story IMO. It is good, but for me it is not what I've come to expect from a quality Polish sausage.
What I'm waiting on is for someone to tell me just what member of the Cinnamomum Family is used as a spice.
Hope to cya in this Tues chat.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
CINNAMON [cinnamon] name for trees and shrubs of the genus Cinnamomum of the family Lauraceae ( laurel family). Cinnamon spice comes chiefly from the Sri Lankan cinnamon ( C. zeylanicum ), now cultivated in several tropical regions. It is obtained by drying the central part of the bark and is marketed as stick cinnamon or in powdered form. The waste and other parts are used for oil of cinnamon, a medicine and flavoring. Cassia, cassia bark, or Chinese cinnamon ( C. cassia ) was used in China long before true cinnamon but is now considered an inferior substitute. Cinnamon and cassia (often confused) have been favorite spices since biblical times, used also as perfume and incense. Cinnamon is classified in the division Magnoliophyta , class Magnoliopsida, order Magnoliales, family Lauraceae.
LAUREL [laurel] common name for the Lauraceae, a family of forest trees and shrubs found mainly in tropical SE Asia but also abundant in tropical America. Most have aromatic bark and foliage and are evergreen; deciduous species are usually those that extend into temperate zones. The plants are important for aromatic oils and spices, edible fruits, and timber (e.g., from species of the largest genus, Ocotea ). The true laurel—that of history and classical literature—is Laurus nobilis, called also bay and sweet bay. It is native to the Mediterranean, where to the ancients it symbolized victory and merit and was sacred to Apollo. The fragrant leaves are sold commercially as bay leaf, a seasoning. Many plants of the unrelated heath family are also called laurels in the United States because of their similarly dark and glossy but poisonous leaves; the cherry laurel is a species of the rose family. A native American laurel is the evergreen California laurel ( Umbellularia californica ), also called pepperwood, bay-tree, and Oregon myrtle. It grows in California and Oregon and provides wood, medicinal leaves, and fruits that were eaten by Native Americans. Lindera benzoin, commonly called spicebush, benzoin, or wild allspice, is another fragrant species found in America; its powdered berries have been used as a substitute for allspice. All other Lindera species are Asian. The red bay ( Persea borbonia ) of the southeast coastal plains has very strong, bright reddish-brown heartwood used in cabinetmaking and interior finishing. P. americana, the alligator pear, or avocado (from Sp. aguacate ), has been cultivated in Mexico and Guatemala for millennia; it is now grown extensively in Florida and California and many parts of the moister tropics and subtropics for its nutritious oil-rich fruit and is used chiefly in salads. Sassafras ( Sassafras albidum ), a tree or shrub, was one of the first American plants to command the attention of European settlers, who exported it to the Old World as a high-priced panacea. Its aromatic bark is still occasionally used for medicinal tea, and its pulverized leaves for soup and condiments. Safrole, used in flavorings and medicinals, is obtained from oil of sassafras as well as from the camphor tree. The camphor tree, the cassia-bark tree, and the cinnamon tree all belong to the Asian genus Cinnamomum and are extensively cultivated for their aromatic bark (see cinnamon and camphor ). Many of the evergreen laurels are grown as hedges and, because of their handsome foliage, are used by florists. The laurel family is classified in the division Magnoliophyta , class Magnoliopsida, order Laurales.
<b>icerat4 gets the cigar~~! </b> Shoot me over your mailing address to <b><font color="blue">My Email Addy</font id="blue"></b> (//
[email protected]) and I will see that you get 120 pucks of your choice. Or easier just order them from Chez and I will take care of the bill from him... Good Job [:D]
And the winner is:
(http://www.uni-graz.at/~katzer/pictures/cinn_01.jpg)
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
"Perhaps you might care to work up an idea using the items listed and the what you would do to create the base product."
Here is my shot. Bone the butt and brown bones in the oven. When bones are browned put in a large pot add allspice and garlic and cover with water. Simmer for a long time being sure to skim off the scum whenever it appears. Strain liquid from bone/spice mixture after six hours then cook the liquid down to the quantity you will need to add to the sausage (maybe a quart?).
Grind the pork butt, mix it with salt, pepper, fresh garlic, (prague #1, ha ha ha [:)]) and the liqour from the bones and allspice. Stuff, smoke, chill in cold water. Grill Eat.
So am I sort of close, or way off base?
Wow thanks alot OLDS.Those will come in handy as i am down to my last few pucks.The shake n back Rat gets the cheese.I will call kirk.Thanks again sir.[:D][:D][:D]
Foam I'm impressed with your answer as well. Although I've never browned off the bones you are close on track, and if you want I will also invite you to the private posting board. You are a little off in your order of events,,, but very close.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2"> "Perhaps you might care to work up an idea using the items listed and the what you would do to create the base product."
</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">All items needed have been listed this thread... [:p]
BTW Mother said that those that got close to figuring this out that I could share all with what I know. She just wants all of your monies and your first born child--first. LOL~~!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />Wow thanks alot OLDS.Those will come in handy as i am down to my last few pucks.The shake n back Rat gets the cheese.I will call kirk.Thanks again sir.[:D][:D][:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> I will call Chez when I get up from this Oldman's nap... [:0]
I just called and left a message...there will be a little something more for you as no man should be without pucks... LOL (http://susan.rminor.com/forums/images/smilies/biggrin.gif)
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Since Foam's order was off a little bit:
Use the spices as a dry rub for the pork. Then I would put the bones, allspice and bay leaf in the water for the stock. When the stock is ready, grind the pork/spice mixture together, blend with the cool stock, stuff.
I'm as amatuer a sausage maker if there has ever been one[:D] but I know that toasting spices can really bring out their flavor. I haven't used lots of allspice but I imagine by dry toasting it the flavor would really be brought out.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Generally, whole spices are toasted before you grind them. Since the Allspice is used whole, I would think toasting is unnecessary.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by zhongyi</i>
<br />Generally, whole spices are toasted before you grind them. Since the Allspice is used whole, I would thing toasting is unnecessary.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sorry was just trying to contribute. Better leave it to the experts like you.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I am far from being an expert...just a food network junkie. My zero stars bows down to your 5 stars.
Hi Olds. Once again you got them going (and thinking).[:D] I love this place!!! Anyhow I'm guessing that the way I'd try it first would be to bone the roast and put the bones in a pot of cold water and add the garlic, whole allspice and bay leaf, then bring it up to a simmer and let it cook until the marrow is rendered out. Then strain the stock and cool it down reserving the garlic. The stock should thicken as it cools. Meanwhile cube up the pork meat and season with salt and pepper and reserved garlic then grind it through an 1/8" plate. Then add enough cooled stock to get the flavor and consistency right. Stuff it into hog casing and smoke cook it until it reaches temp then cool it down and keep in the refer. Now I don't know if I'm even going in the right direction but it's making me hungry just talking about it[:p] Have a good one my friend and eat a link for me[;)]
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Old,
I'm with foam ONLY I would bone the pork and make a broth of the spices and bones, remove the solids and reduce it down and add it to the meat before grinding and stuffing. This would give you the marrow flavor + the spices. I'm discounting the adding of salt, pepper and cure. Ws talking only about allspice & bones..
ChefBill
If you can eat it, you can smoke it.
OLDS if ya didnt get my email i just wanted to say.THANK YOU VERY MUCH.[:D][:)][;)].Very unexpected thanks again from the icerat4.
dang i had to work today and missed out on all the fun, i would take the bones and crack them open and bake then in a roasting pan for an hour, then take the grease from the bones and alspice and bay leaves saute for 10 mins then put the bones back into the pot, add some water or beef broth and simmer for 3 more hours, then strain and add to my grind pork, how about that olds
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />OLDS if ya didnt get my email i just wanted to say.THANK YOU VERY MUCH.[:D][:)][;)].Very unexpected thanks again from the icerat4.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Chez is waiting on you to call him.
Cya on Chat night sometime.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Dang Smokehouse, that sounds good! You guys are really coming up with some neat ideas (even if it's not the SECRET recipe)it sounds delicious.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />dang i had to work today and missed out on all the fun, i would take the bones and crack them open and bake then in a roasting pan for an hour, then take the grease from the bones and alspice and bay leaves saute for 10 mins then put the bones back into the pot, add some water or beef broth and simmer for 3 more hours, then strain and add to my grind pork, how about that olds
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
I agree with making a stock first. Cut the bones into 2 to 3 inch lengths, and cover with water. Mash or coarsely chop the garlic and place that and the allspice in a satchel, and add that to the water. Then simmer for four to five hours; remove satchel, skim off any fat, and strain the stock. Return stock to the stove and bring to a boil and reduce to 1/2 to concentrate the flavors. Chill then add the appropriate amount of stock to your ground meat.
Are we getting any closer[?][?][?]
Question[?] Are you just using the shoulder blade in the butt section, or are you using other bones from the pig, such as joint bones?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />
Question[?] Are you just using the shoulder blade in the butt section, or are you using other bones from the pig, such as joint bones?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
what Hab said, or rib bones?
Dang, I hate when I have to work and all the action occurs on the board. Sounds like harmonic convergence is happening on the Oldman challenge.[:D]
Arcs_n_Sparks
Ya you all are getting almost to close LOL!
I use a Boston Butt
(http://www.foodsubs.com/Photos/porkshoulderroast.jpg)
(http://animalscience.unl.edu/meats/id2/img266.gif)
<b>Common Names:</b><ul>
*Boston Butt Roast
*Boston-Style Butt
*Boston Shoulder
*Fresh Pork Butt
*Pork Butt Roast</ul>
What I will do as soon as I can is to make some sausage and photo each step. I will set up a private area for those here that want to get involved.
While no one has posted the method in total between all of you it is here. <b><font color="blue">Very Impressive All...</font id="blue"></b>
Just remember me and Mr. Raytheon will be going at it full steam for awhile. The rest of this week I just don't have time, and next week we are trying to jump start the main buildings one week before the contract starts.
My plan of action is to come out of the Gate like a quarter mile horse whose got to go potty and the bathroom is at the other end of the track. I've even cleared my carpet cleaning guys' schedule so I can add them to this matrix. Out of the 337,776 sf of carpet it will all be detailed vacuumed and cleaned with the exception of 80,000 sf. That building is Secret and Top Secret and even with our clearance of no-escort required we cannot gain access to these areas without security. However, today we took our first steps to get around this limitation.
I guess what I should do given this time line is to post on the private board the recipe and methods. I will try find time this weekend to do that.
I will contact each of you via E-mail with the link and password. The reason I want to do it this way is if someone is having a problem I want it worked out first before we post it on the open recipe boards.<hr noshade size="1"><hr noshade size="1"><hr noshade size="1">My Grandfather at the age of 16 was stolen from his Father's farm in Poland, and pressed into slavery by the White Russian Army. He never saw his Mother or Father again. When he was about 19 he escaped. He was chased all through Siberia and into China. It was there that he met and marry my Grandmother. From China they went to Japan then on to Canada and finally to America. When he got here he had only one dollar. His brother loaned him the only money my Grandfather ever borrowed. $100.00.
During his lifetime he built one church, several homes, raised 5 children, paid for all educations, and did it all with cash money. By day he was a Tin Smith. By night he was a Chicken Farmer, and that farm was in the basement of his home.
I remember him when I was a boy making a full rose with stem, leaves and thorns out of tin. His name was/ is Joseph Cialkowski. He stood 5 foot 7 inches, but his shadow covered more ground than most men I've ever met in my lifetime.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Good luck with the Raytheon contract Olds. Ann and myself wish you the best. I think you can impress them beyond what anyone else can do. As far as the family line goes, well you should be one proud fellow!!! You just don't see that kind of structure much anymore. It seems to me a lot of the younger generation just doesn't give a rats _ss about heritage and family values. I remember all the great times when I was young and wanting to learn everything grandad had to teach about cooking and preserving foods on the farm. It was a lot of work then but you sure where proud when you got to share the fruits of your labor. Anyhow good luck and we're wishing you the best.[:D]
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Great to hear about your contract Olds! Its great to know that others cherish their family history and especially the recipes that are handed down from the distant past in that heritage. Perhaps they are not the current trend, but these are the things that keep our histories alive from generation to generation. I am glad that I learned many recipes from my Grandmother for foods that I cannot do without. It is great to see such passion for those great old foods and traditions.
When its brown it's cookin'. When its black it's done!
Fasinating heritage.
Looks like you have this contract under control. This should open the door for further high paying contracts.
Raye,
Raytheon definately comes first in this thread as far as I'm concerned. Looks like you've got a good battle plan and a big campaign ahead of you. I guess from here on you'll be known as "General Olds"[:D].
As for the 80K sf. You'll need a lot of BS[;)] remover, cause that's where all the Govt. research is going on and you know there's always a lot of BS when it comes to the Govt.
ChefBill
If you can eat it, you can smoke it.
Good luck with the Raytheon contract. I hope revealing this secret kielbasa recipe doesn't effect your security clearance.[:)]
Oldman,
I'd wish you good luck with Raytheon contract, but I find skill is a more reliable friend. I'm sure you'll succeed on that alone.
Since I only use a 1 to 1.5 cups of liquid in my sausage, perhaps there is a reduction process going on as well?
Arcs_n_Sparks
Hey Olds,
What part of China did he go to...Harbin?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by zhongyi</i>
<br />Hey Olds,
What part of China did he go to...Harbin?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> I have no idea...
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Dang Olds that is quite a story. Maybe one day when you retire[;)] you could write a book about your Grandfathers life[:D]. It would be a best seller[8D].
If all the ingredients have been listed then no rib bones or any other bones other than the bone from the boston butt are used. Is this correct? If this is correct the bone in a boston butt isn't a huge bone by any means so I'm thinking(dangerous I know) that you are cooking the BB 1st(I would presume slowly T-shirt method? with the following ingredients salt, black pepper, minced garlic but not sure about the wood(if any) but oak seems to come to mind from a previous posts)then using the bone and making a stock with the whole allspice, S&P and garlic. This stock is reduced down to a concentrate and added to the BB on the second grind of the sausage maybe. Some of this is definitely repeat but...
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
FYI: The local cuisine in Harbin is also Russian-influenced...Harbin's sausages (qiu-lin hong-chang) are another notable product, in that they tend to be of a much more European flavour than other Chinese sausages.
I really got caught up in overthinking this sausage thing. I actually do know not to precook the meat before you make sausage[:D]. See I really am dumb[:o)]. Guess it dosen't really matter anyway now at this point but I will keep thinking[:D] as small a brain as I might have[;)].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Don't feel bad Jeff. When you make boudin sausage you cook the meat first, then stuff it. See you already know cajun![:D]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />I really got caught up in overthinking this sausage thing. I actually do know not to precook the meat before you make sausage[:D]. See I really am dumb[:o)]. Guess it dosen't really matter anyway now at this point but I will keep thinking[:D] as small a brain as I might have[;)].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Oldman,
This thread has always driven me nuts. Is there a way you could give any more tips?
My family is Polish and when we get together for the holidays to have kielbasa, Czarnina, Paczki for dessert, and so on. A local Polish family makes kielbasa that is amazing. They make it only one time of the year and you have to get on a waiting list. I had some recently and had to search again for this thread. Your kielbasa recipe I am sure has to be similar.
Thanks for anything you can offer! If not I understand, my family has tried to get recipes from my Grandmother but no luck.......handful of this, skosh of that, no recipe, it just feels or looks right.
Whatever happened with this? Did he ever share his recipe? I'd love to try it.
I forgot this thread existed. I don't remember him posting the recipe on line, nor do I recall if he setup a private area on his site.