Polish Kielbasa

[ShooterRick]

I am doing the grind and mix tonight for 10 lbs of Polish. Hopefully this will be a bit spicy but after ripening until tomorrow morning I will fry test and put into
casings. I picked up a bag of 1.25-1.5 inch hog casings tonight. Enoeph for 100 plus lbs but was all I could find locally. I plan on adjusting the seasoning tomorrow if needed. This will be cold smoked as best I can on my Lang and will be cured with TQ. My wood choices will be pear and pecan.

I will post pics and more hopefully this weekend. And here we go!

[Texas-Hunter]

Cool... You will be glad you picked up a hank of casings... I use to buy the small bags for like 15-20 lbs of sausage.. I would run out every time in the middle of stuffing..

Good luck on the links, and looking forward to see them...



I just might get some meat out and make some links as well...

[Slanted88]

Man...lookin ta see how it goe's! Be good i'm sure!

[wutang]

I will be watching this. I finally got a grinder this week and will be doing my first batch of sausage this weekend. I gotta keep an eye on these sausage threads so I can learn from the pros.

[Richtee]

Just remember them long hunks of meat ain't snakes... ;{)

You go!

[SmokinLee]

Polish is great. With extra garlic of course oh ya more CBP.

[curious aardvark]

what seasoning you using shooter ?
Had some polish sausage recently (got a refridgerated polish section in the local supermarket, on account burton on trent's current nickname is little warsaw ;-) - lots of garlic, low fat content - was good stuff :-)

[lcruzen]

Looking forward to the pics! Wish I had the problem of trying to get by with a Lang! 8^)>

[Uncle-Honky]

Sounds great! Can't wait to see some pics. I'm next in line to get on that sausage train. Damn that don't sound right Any how I'm a interested in this sausage making.