POLISH advice

[smokeNcanuck]

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 ;)

[Mr Walleye]

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

[classicrockgriller]

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!

[Piker]

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

[smokeNcanuck]

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

[Tenpoint5]

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.

[smokeNcanuck]

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.

ground and mixed

all stuffed

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



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.........

[Sailor]

Yikes .....I don't see any photos...just squares.

[smokeNcanuck]

dam your quick, Its been a while had to learn how to post photos again.
I got her now bill!

[Sailor]

Nice job on the stuffing.  Are that casings 1/2 rounds or did you just do a perfect job on stuffing them.  Looks great.

[smokeNcanuck]

Sailor, those are ring casings I used. 
It was a 10M length and I cut to what ever length I wanted.

[NePaSmoKer]

Nice ring bologna

[smokeNcanuck]

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

[SiFumar]

Looks good!

[pikeman_95]

sNc nice stuffing job and it sure looks good. Can I join you for breakfast.