Simple Smoked Polish Sausage

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Simple Smoked Polish Sausage

Postby jmcrig » Sun Jun 09, 2013 2:32 pm

Doing a very simple hot smoked Polish today. Nine pounds of pork butt and two pounds of beef chuck. More pictures as smoking progresses.

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Re: Simple Smoked Polish Sausage

Postby Jarhead » Sun Jun 09, 2013 2:51 pm

Looks mighty tasty Mark. I need to make some, I'm gettin' the itch again.
Can't wait to see the money shot.
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Re: Simple Smoked Polish Sausage

Postby BluDawg » Sun Jun 09, 2013 3:26 pm

You gonna be eating real good, I can smell it from here.
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Re: Simple Smoked Polish Sausage

Postby jmcrig » Sun Jun 09, 2013 3:47 pm

Gunny, it's coming.
Dawg, it must be the garlic, doubled it up.

Starting to take on smoke.

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Re: Simple Smoked Polish Sausage

Postby ChileFarmer » Sun Jun 09, 2013 6:22 pm

Yeah, I know what Dawg is talking about. I can smell it to, I think it is the garlic. What ever it is you made it look mighty nice. I like it. CF :D
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Re: Simple Smoked Polish Sausage

Postby jmcrig » Sun Jun 09, 2013 6:28 pm

Well, it's getting closer. Taking on a great color.

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Re: Simple Smoked Polish Sausage

Postby jmcrig » Sun Jun 09, 2013 9:40 pm

Here we go, out of the smoker, into the water bath, and hung to bloom.

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Re: Simple Smoked Polish Sausage

Postby jmcrig » Sun Jun 09, 2013 10:00 pm

Gunny, here's your money shot.

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Sorry about the hole from the temp probe.
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Re: Simple Smoked Polish Sausage

Postby Jarhead » Mon Jun 10, 2013 2:57 am

Thanks Mark. That looks outstanding.
Hope mine turn out as good looking as yours.
Did you cube/chop up some fat to mix in with it? A couple places look like you did. :dont:
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Re: Simple Smoked Polish Sausage

Postby jmcrig » Mon Jun 10, 2013 7:33 am

I added 1 pound of pork trim, and it went through the 3/16 plate on the grinder. The pork butt and the chuck went through the 3/8's plate.
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