Papa Poli's Polish Sausage

classicrockgriller · March 25, 2013, 05:42:46 PM

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)

1 inch cubed butt 2270g. (5 lbs)

mixed and bagged with air squeezed out for 3 days

X 3

hal4uk · March 25, 2013, 05:58:30 PM

Awrighten.. When do we BLAST OFF, Captain?

classicrockgriller · March 25, 2013, 06:00:39 PM

Might fudge a little and go Wednesday. For sure Thursday.

beefmann · March 25, 2013, 06:01:33 PM

looking good

KyNola · March 25, 2013, 08:35:36 PM

What the heck is in your pink salt besides pink salt? :)

classicrockgriller · March 25, 2013, 08:41:51 PM

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.

KyNola · March 26, 2013, 06:43:48 AM

My apologies. My eyes aren't what they used to be. :)

NePaSmoKer · March 26, 2013, 06:54:23 AM

Stuff it

classicrockgriller · March 28, 2013, 06:40:56 PM

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.

OU812 · March 28, 2013, 06:49:26 PM

Gotta have that "snap" of a hog casing when ya bite in to it on a good Polish sausage

Sailor · March 28, 2013, 06:53:53 PM

In my minds eye I can see you pulling them casings onto that horn..........once seen it can never be unseen :o

classicrockgriller · March 28, 2013, 07:25:41 PM

Now that I got the hog gut stuffing down, next time I'll work on my

hanging technique a little bit. ;D

ragweed · 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.

classicrockgriller · March 28, 2013, 08:25:54 PM

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.

Papa Poli's Polish Sausage

beefmann

NePaSmoKer