Hey all, ya I'm still kicking around :o
I have a question for all you pros. I am going to "try and make 10# of "polish coil" this weekend. The mix I bought say to add pork and beef,
but I was thinking that I just wanted to use pork. I know there is a lot of different ways to make polish, but what I am going for is something like
what I buy in the the store(only better). Do you think I should use some beef as well?
I Have checked many recipes and most of the ones that "look" like what I am after only use pork.
Thanks for any input, I will try and snap a few shots of the whole adventure.......It has been a while ;)
SmokeNcanuck
I use a blend of 50% beef and 50% pork. Having said that you are right that lots of recipes use 100% pork. The 50/50 blend is just the way I personally like it. I would give the 100% pork a shot and see how you like it. It certainly won't be bad, just a question of finding the flavor your looking for.
Mike
Quote from: smokeNcanuck on October 21, 2011, 12:27:49 PM
Hey all, ya I'm still kicking around :o
.......It has been a while ;)
I knew you would come back and play when it started getting Cold outside.
Good to see ya.
Haven't made a bunch of Polish but what I have made is 50/50 beef/pork.
Did make some 100% pork jalapeno/cheese sausage and it was great.
Used a medium grind on a Butt.
Give it a try!
I have used many combinations over the last couple of years meaning percentages of pork to beef and venison and I ahve found that the more pork the better it tastes. I use 75% pork to 25% moose now because I have 200 lbs og ground moose to use up. Thks Piker
Thanks guys!
I'm still not 100% sure what I am going to do, think I'll just wing it.
I'll report back with my final product.
Cheers,
sNc
I would run with the 100% pork. I thin k you will be fine. You can always use half of the mix and make a 5 pound batch of 100% then make a 5 pound batch of 80/20 and see which one you like best.
Well I went with 100% pork ;D
Got it all ground up and mixed last night then stuffed this AM. It is currently in the OBS getting hickory luv.
Her is a few pic so far.
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1241.jpg)
ground and mixed
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1242.jpg)
all stuffed
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1245.jpg)
ready to get some smoke
While I was in the mood I also made a small batch of sticks using a new mix I bought
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1240.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1246.jpg)
As you can see this is a sausage mix, so I'm not sure how it will turn out with beef in a stick form, but really how bad could it be?? ;)
I am going to finish the polish in a hot water bath and hope to get the sticks smoked tonight as well, We'll see.........
Yikes .....I don't see any photos...just squares.
dam your quick, Its been a while had to learn how to post photos again.
I got her now bill!
Nice job on the stuffing. Are that casings 1/2 rounds or did you just do a perfect job on stuffing them. Looks great.
Sailor, those are ring casings I used.
It was a 10M length and I cut to what ever length I wanted.
Nice ring bologna
Well here is the money shot. It turned out really well. Really good flavour and good smoke penetration, I like these ring casings.
Really looking forward to frying some up for breakfast, have to wait for the weekend for that.
As for the sticks, lets just say I probably will not try using sausage binder again. However they will get eaten ;D
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1250.jpg)
Looks good!
sNc nice stuffing job and it sure looks good. Can I join you for breakfast.
Sweet!
Yes Sir, Looks mighty fine.
That's some fine looking kielbasa!
For polish kielbasa, the Polish traditionally use only 100% pork in the majority of the sausages.