Some strange Polish

[Richtee]

Took a pretty classic Polish recipe and tweaked it a little. Patty test was great! Looking forward to some smoked links. Made 20 Lbs. About 15 in the wattburner right now. Might leave the balance fresh... thinking a beer poach and roll over the Vortex...Mmm...

10 pounds 3/16 plate ground pork butt
5 Tbsp Tenderquick
2 Tbsp mustard seed
2 Tbsp coarse cracked black pepper
1 Tbsp Smitty’s, or fine ground red pepper
3 Tbsp garlic powder
5 Tbsp prepared horseradish
3/4 cup non fat dry milk
Lube with half a Newcastle..or any beer I suppose

[strength_and_power]

Are you only grinding once? Grind, season, stuff. Or doing a second finer grind after seasoning?
I had some sausage earlier this week with mustard seed and was thinking I need to use it in my next batch. Now I even have a recipe. Thanks for posting


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[Richtee]

I have taken to chunking meat for grinder and adding the seasonings to the chunks...chill and grind. MUCH less mixing after. Yes..single grind. I prefer the coarser texture mostly. Yes..polish is usually finer than this stuff..chalk it, the mustard seed and horseradish up to the “strange” component
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[Mark R]

Took a pretty classic Polish recipe and tweaked it a little. Patty test was great! Looking forward to some smoked links. Made 20 Lbs. About 15 in the wattburner right now. Might leave the balance fresh... thinking a beer poach and roll over the Vortex...Mmm...

10 pounds 3/16 plate ground pork butt
5 Tbsp Tenderquick
2 Tbsp mustard seed
2 Tbsp coarse cracked black pepper
1 Tbsp Smitty’s, or fine ground red pepper
3 Tbsp garlic powder
5 Tbsp prepared horseradish
3/4 cup non fat dry milk
Lube with half a Newcastle..or any beer I suppose

Me likie it!!
Have to adapt the TQuack, be aight! + - =

[Richtee]

Have to adapt the TQuack

5 Tbsp Kosher
2 tsp Cure #1

[Richtee]

Or..more precisely..
90 grams Kosher
12.5 grams Cure #1

[Slanted88]

think i'm good on that...(the mustard seed and horseradish up to the “strange” component) Cheers!...just me brain on strange!

[Richtee]

A peek inside the wattburner, and all that now vac’d and in the medium SV tank at 154°F for finish.

[Mark R]

Just dawned, no paprika??? Strange? Specially comin from you!

[Fishawn]

Yes, yes indeed!

[Bassman]

That's some fine looking sausage Rich! Recipe sound good.

[SMOKE FREAK]

No surprise that strange is coming from the Hunky camp

[DanMcG]

Looks good Rich, I've thought about using horseradish but have yet to do it. Did the horseradish flavor hold up, or just add that mystery ingredient flavor?
Thanks for sharing the recipe, I'll give it a shot sometime.

[Richtee]

Looks good Rich, I've thought about using horseradish but have yet to do it. Did the horseradish flavor hold up, or just add that mystery ingredient flavor?

Ya know.. this AM I had a couple slices after the smoked links chilled/dried a bit over night in the fridge. It HAS kinda gone to a “mystery flavor”. I can taste it, but if one din’t know, it’s almost like a fermented tang now.. In the fresh patty test horseradish was quite pronounced.

Very little on using it in sausage out there...apparently the English do in a beef link, but that’s about it. But it WAS said if using prepared stuff to use alot. I figgered 5 tablespoons in 10 Lbs WAS alot. Maybe it needs more? Or..maybe it’s just fine as the “mystery flavor”

[Mark R]

Ya know.. this AM I had a couple slices after the smoked links chilled/dried a bit over night in the fridge. It HAS kinda gone to a “mystery flavor”. I can taste it, but if one din’t know, it’s almost like a fermented tang now.. In the fresh patty test horseradish was quite pronounced.

Very little on using it in sausage out there...apparently the English do in a beef link, but that’s about it. But it WAS said if using prepared stuff to use alot. I figgered 5 tablespoons in 10 Lbs WAS alot. Maybe it needs more? Or..maybe it’s just fine as the “mystery flavor”

Maybe it changes when you heat it??
My Hatch sausage certainly lost all heat when cooked! (no I didn't try it raw) I did taste the roasted hatch, they were hot going in!