I really like this polish style sausage stick.
Mix ready for 2.5 lbs of ground poke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab55.jpg)
2.5 lbs poke. Ground 2x thru course plate.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab56.jpg)
Poke has been seasoned and mixed.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab57.jpg)
Using sheep casings to keep the Kabanosy authentic.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab58.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab59.jpg)
Stuffed and ready for smoker.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab60.jpg)
Oak smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/kab61.jpg)
Ground poke
2.5 lbs
3 t salt
1/2 t cure 1
1 t black pepper
1/2 t sugar
1/2 t nutmeg
1/2 t caraway seed
I put all the dry into a spice mill.
1/4 cup water
Wow! They make sheep casing in the tubed also?
I like that.
nice stuffing job Rick. Your casings are nice and full and consistant.