First time polish

[carnie1]

Decided to try polish before I leave the south, used recipe from here http://www.wedlinydomowe.com/sausage-recipes/polish-hot-smoked



Forgot the grinder pics                                          Tried a rather coarse grind



Ready to stuff



See the Band Aid ? Had a blowout so I fixed it



Getting some hang time before the taste tester shows up in the morning for the first cut


Tester was ready first thing this morning, This batch has the  CAS PER stamp of approval

[Sam3]

That's a good recipe. Nice job on the Keilbasa!

[ghost9mm]

Nice job carnie, glad you treat your pup to a little taste...

[Wazzulu]

Did you let the cure set overnight or was it not necessary.

[carnie1]

Did you let the cure set overnight or was it not necessary.

I did stuff then let sit overnight cause of time frame, but I don't think it matters, Nepas can tell you more on that

[rajzer]

Looks tasty, and not too bad for a first try.  But I think you over done it a bit.  I know I really have to watch when I  smoke kielbasa because it seems forever to bring the internal temp. up.  Even though I preheat the unit, once I hang 12lbs of kielbasa in it, it takes a while.  And my four tray Bradley does not heat evenly, so I have to move the product around to get it to cook evenly.   Will be making a batch for Easter.  Oh, and I know that Marianski from Wedliny Domowe does not believe in soy protein or milk powder, but I am convinced that it does improve the flavour and appearance of the sausage.  But I do use less than what Rytek suggests.

[Kevin A]

Did you let the cure set overnight or was it not necessary.

Not necessary.
Some recipes allow for more time with the cure to be incorporated into the meat (overnight, for example, and some for several days).
Once the meat has been ground, cure & spices added, and the casings stuffed. the sausage can hang in at room temperature for an hour or so to dry before going into the smoker. At room temps, the cure disperses pretty fast. Sodium nitrite (cure) does not depend on bacteria, it works immediately and at refrigerator temperatures of 35-40°F. At higher temperatures it will work even faster.

sometimes the recipes calling for long-cure time before stuffing do so in order to change the change the character, texture & flavor of the meat.

Kevin

[Kevin A]

I know that Marianski from Wedliny Domowe does not believe in soy protein or milk powder, but I am convinced that it does improve the flavour and appearance of the sausage.  But I do use less than what Rytek suggests.

I tend to only use SP or NFDM if I'm combining two meats (beef & pork, for example) as it seems to assist in getting a uniform consistency in the sausage texture.
Aside from this lending of uniformity, these ingredients also enhance moisture-retention in the sausage.

Kevin

[NePaSmoKer]

Big myth.

In most smoked cured sausage it does not have set overnight to work.


Think outside the book.