Doing a very simple hot smoked Polish today. Nine pounds of pork butt and two pounds of beef chuck. More pictures as smoking progresses.
Simple Smoked Polish Sausage
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Simple Smoked Polish Sausage
Mark Crigler
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Re: Simple Smoked Polish Sausage
Looks mighty tasty Mark. I need to make some, I'm gettin' the itch again.
Can't wait to see the money shot.
Can't wait to see the money shot.
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
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Re: Simple Smoked Polish Sausage
You gonna be eating real good, I can smell it from here.
Never met a cow I didn't like with a little salt and pepper.
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Re: Simple Smoked Polish Sausage
Gunny, it's coming.
Dawg, it must be the garlic, doubled it up.
Starting to take on smoke.
Dawg, it must be the garlic, doubled it up.
Starting to take on smoke.
Mark Crigler
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Re: Simple Smoked Polish Sausage
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
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Re: Simple Smoked Polish Sausage
Here we go, out of the smoker, into the water bath, and hung to bloom.
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Re: Simple Smoked Polish Sausage
Gunny, here's your money shot.
Sorry about the hole from the temp probe.
Sorry about the hole from the temp probe.
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Re: Simple Smoked Polish Sausage
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.
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.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
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Re: Simple Smoked Polish Sausage
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.
Mark Crigler
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