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Hot Smoked Polish

 
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Sun Jan 18 15 1:24 am    Post subject: Hot Smoked Polish Reply with quote

Figured I better get off my lazy a$$ and make some sausage.



This is the recipe I used but doubled up to make 5 pounds.
I will let the pictures do the talking.



I used a 10mm and 4.5 plate to grind the meat.



My Gro room/Laundry room/Fermenting room/sausage making room Laughing .













I like to mix my dry and wet ingredients together for better distribution when mixing.









All mixed and ready for stuffing...I used 32-35 mm fresh hog casing.
Left to hang at room temp for an hour to dry a bit while the smoker is
warming up.I used apple chips for smoke.

I started at around 110 degrees and bumped it up 10 degrees every hour.Once i got to 160 degrees I let
them come to an internal temp of 130 degrees.
I brought them in and poached them in 165 degree water till
the internal was 155.....done.
On a drying rack to bloom for two hours then wrapped in a tea towel and into the fridge for a bit more drying.













They turned out great....brought a few links down to my local watering hole....almost lost an arm. Laughing
Beer and sausage.
The real test was in my scrambled eggs this morning. Very Happy







DELICIOUS!!
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Smokin Mike
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PostPosted: Sun Jan 18 15 1:38 am    Post subject: Reply with quote

CB you never cease to amaze me. Looks like all the time / work really paid off. Them's some nice lookin' sausages. I keep telling myself one of these days I'm going to do this.

Nice job man!
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Camper Bob
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Joined: 18 Jul 2014
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PostPosted: Sun Jan 18 15 2:55 am    Post subject: Reply with quote

Wow. Do those look tasty. I would make them tomorrow but still struggling on how to keep the temp real low on my offset. Have been toying with the idea of buying a Cookschack after reading so many comments about the lower priced units. A bit expensive but not a single negative comment anywhere where the smoker is reviewed. One more great looking recipe and I will order it. Just itchin' to try it. Smoked some ribs yesterday and they sure were good. Keep on smokin'.
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Camper Bob
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PostPosted: Sun Jan 18 15 7:04 am    Post subject: Reply with quote

I did it. I ordered a Cookshack smoker. Now I guess I have to use it. Hope my sausage turns out half as good as your look. Will still use the offset, but this will allow me to make some sausage at low temps. Looking forward to using it.
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Sun Jan 18 15 7:18 am    Post subject: Reply with quote

Camper Bob wrote:
I did it. I ordered a Cookshack smoker. Now I guess I have to use it. Hope my sausage turns out half as good as your look. Will still use the offset, but this will allow me to make some sausage at low temps. Looking forward to using it.


I don't think you will regret making that purchase Camper Bob....It can be a pain in the azz
baby sittin an offset for hours on end trying to keep your temps low and steady for sausage smoking.
Big cuts of meat can take the big temp swings but certain kinds of sausage need that real steady low and slow
without the big temp swings.
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JimH
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PostPosted: Sun Jan 18 15 7:50 am    Post subject: Reply with quote

OK, I have tO call shenanigans. You sir are not sharing, we see the mouth watering sausage but cannot taste it. And it does look tasty.
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Camper Bob
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PostPosted: Sun Jan 18 15 11:17 pm    Post subject: Reply with quote

Your correct on the temp swings. Very frustrating. Now that I ordered it, am quite anxious to use it. I did find a Cookshack board with lots of good info. I did look at the Masterbuilt and the Bradley and just saw too many who had problems. I hope yours works as advertised but don't want the hassles. I keep looking at the pics above and my mouth is watering. Got a LEM 5# sausage stuffer and it is perfect. Now awaiting the Cookshack.
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jess
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PostPosted: Mon Jan 19 15 5:19 am    Post subject: Reply with quote

Another over the top C.B. So now you have mastered Polish sausage, where is your link for Texas Hots ? The S M world is waiting... Smile JFWIW that is not S&M...
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Canadian Bacon
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PostPosted: Mon Jan 19 15 5:47 am    Post subject: Reply with quote

jess wrote:
Another over the top C.B. So now you have mastered Polish sausage, where is your link for Texas Hots ? The S M world is waiting... Smile JFWIW that is not S&M...


Thanks jess ....my next batch is 5 pounds of Chicken Curry Sausage
something I have been wanting to try.
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Cat797
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PostPosted: Tue Jan 20 15 2:03 am    Post subject: Reply with quote

Looks great CB!.........How'd you like the poach to finish?

I think I'm going to take one of the polish links I just made and try and dry them out in the fridge a bit to see how I like it..........

Ed
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Canadian Bacon
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PostPosted: Tue Jan 20 15 3:05 am    Post subject: Reply with quote

Cat797 wrote:
Looks great CB!.........How'd you like the poach to finish?

I think I'm going to take one of the polish links I just made and try and dry them out in the fridge a bit to see how I like it..........

Ed


It worked out well Ed....I was in to about 6 hours smoke time....I pulled them when the Internal was about 130 degrees.
I poached them at 165 for 20 minutes and got them to 155 internal.

I keep my sausage in the fridge covered in a tea towel for a few days just to dry them a bit more...just my preference.

I just vac sealed and froze a couple links and the other two
I vac sealed and left in the fridge....they will be going to
the watering hole with me this week. Laughing
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suckaass
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PostPosted: Tue Jan 20 15 3:39 am    Post subject: Reply with quote

That plate of sausage and eggs looks damn good.
Nicely done, Rick Very Happy

I need to get back in the saddle. I made some bacon for the holidays, but haven't done any sausage in ages.

Oh yeah, good looking stogie too Very Happy
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