10.5 did this a couple of weeks ago and it just looked good, sooooooo
Left to right: 30g. of salt (4 ts) 7g. of pink salt (1 ts) 26g. of sugar (2 Tbs)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14105.jpg)
1 inch cubed butt 2270g. (5 lbs)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14106.jpg)
mixed and bagged with air squeezed out for 3 days
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14107.jpg)
X 3
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14108.jpg)
Awrighten.. When do we BLAST OFF, Captain?
Might fudge a little and go Wednesday. For sure Thursday.
looking good
What the heck is in your pink salt besides pink salt? :)
Quote from: KyNola on March 25, 2013, 08:35:36 PM
What the heck is in your pink salt besides pink salt? :)
Uhhhh, air?
pink salt = cure # 1
I guess I should have shaken the cup a little more to cover the bottom of the container, but the dark places you see are the counter below it.
Sorry Sir, will try to do better next time.
My apologies. My eyes aren't what they used to be. :)
Stuff it
I grinded the meat today and added:
mustard seed 13g (4tsp)
white pepper 5g (2tsp)
garlic powder 5g (2tsp)
marjoram 3g (2tsp)
2 oz cold water
(That is ingredients for 5lbs so I had to triple it for the 15 lbs I made.)
I was going to stuff into collagen casing but decided to try natural casings
one more time and I hit the jack pot. I watched a youtube video and it all
came together in my feeble mind. I had no trouble with the hog casing, in
fact I got pretty fast at loading them on.
Gotta have that "snap" of a hog casing when ya bite in to it on a good Polish sausage
In my minds eye I can see you pulling them casings onto that horn..........once seen it can never be unseen :o
Now that I got the hog gut stuffing down, next time I'll work on my
hanging technique a little bit. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14113.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Papa%20Polis%20Polish%20Sausage%20Kiebasa/SDC14118.jpg)
They look really good! I make basically the same recipe and we all love 'em. I agree with liken the snap of natural casings. Can't beat it.
Quote from: ragweed on March 28, 2013, 08:18:55 PM
They look really good! I make basically the same recipe and we all love 'em. I agree with liken the snap of natural casings. Can't beat it.
I like it too but up till today me and hog casings got along about as good
as me and photobucket. So I quit trying, but I am a happy camper now.
Was gonna throw away all my casings and buy tubed casings but no need
to now. Guess I had to see somebody do it to get it right in my head.