I had the day off yesterday and decided to do something productive. I used Rytek Kutas' recipe for Polish and scaled it down to 5 pounds. The only adjustment I made was to double the black pepper. I smoked it for 2 hours over special blend and finished in a water bath. Oh man, this is good stuff!
5 pounds resting in the fridge
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0901.jpg)
Hanging for some dry time
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0902.jpg)
Into the smoker
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0905.jpg)
Into the bath
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0907.jpg)
Bloom time
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0913.jpg)
Money shots!
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0924.jpg)
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0930.jpg)
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0921.jpg)
Excellent job Tater! 8)
Mike
That looks awesome!!
Yes Sir....That L Do for sure. Looks good
I use the same formula. Make a lot of fresh polish that way I use it like brats and also can use it for breakfast sausage,just simmer it in a pan until done. Excellent recipe. Don't buy brats anymore. :P
Looks and sounds great! Will have to try a batch now that you got me hungry. I just know I'm not on your address of receivers. LOL
Dang if I'm not hungry now! Great job!
Tater my friend ya done good, it really does look killer...
Very nice Job tater, got to get me some polish sausage going too :)
Good looking Tater. We definitely are going to have to do some taste trading. That is some good looking polish.
Kirby
Thank you for the compliments everyone. I have a question. Does anyone know of a good tutorial on the knots needed for tying sausages with maybe how to pictures or videos?
good job Tater, ready for a nap after that meal for sure.
Lon
I'm ready for one or two of them sandwiches right now. :)
Tater,
Just google butchers knots. Those polish sausages look great. Pity I live in Australia otherwise I will be over and be charged with larceny od smoked snags.
Regards,
Jan.
Nice polish
I know a few sausage linking skills ;D
tater here is my formula for fresh polish from Ryteks book. This is for a 15# batch. I did not use any soy protien concentrate or cure # 1. AGAIN THIS IS FOR FRESH POLISH IF YOU ARE GOING TO SMOKE IT US 1 TSP CURE #1 FOR EVERY 5LBS OF SAUSAGE.
15# ground pork 50/50
7 1/2 T canning salt
1 1/2 T granulated sugar
3 tsp minced garlic
1 1/2 T black pepper
1 1/2 tsp marjoram
3 cups of cold distilled water
MIx well and put in casings over night in frig then package for freezer.
Thank you Watchdog!
That sure does look good Tater.
Good lookin sausage Tater,,,,,that last money shot with the kraut just about sent me over the top.
Looks like the batch I made a while back using the same Rytek Kutas recipe. You are right. It is really good. I made the mistake of giving some "sample" packs to neighbors to give me some feedback. Now they all want more, more, more... the only real difference is that I smoked mine on my MAK 2 Star. All good!!!
Art