Smoked Polish Sausage

Sausage making and curing meats.

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jmcrig
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Smoked Polish Sausage

Postby jmcrig » Sun Oct 27, 2013 11:33 am

Doing up 10# of smoked polish today.

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Hanging to dry before the smoker
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Re: Smoked Polish Sausage

Postby CypertJ » Sun Oct 27, 2013 2:38 pm

Man you're killing me here lately. I have got to learn how to make my own sausage. Just a few too many irons in the fire right now but definitely one of these days. Your pictures are inspiring.

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Re: Smoked Polish Sausage

Postby jmcrig » Sun Oct 27, 2013 4:28 pm

They're at 125 degrees on their way to 154.

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Re: Smoked Polish Sausage

Postby spacetrucker » Sun Oct 27, 2013 5:32 pm

what are you using for a stuffer?
I have a Dakota water stuffer, seem to blow out the casings often, then I get my directions mixed up and turn the water on full and squirt the meat out.... :angryfire:
I have an enterprise chop rite however it takes two people to move it and I don't have cold storage to cool it down, so it does not get used either. I have had bad luck using my grinder(number22) as it seems to squash and smear the meat.
You have the best looking sausage, I have read of several stuffers but was cautioned about nylon gears...
I would appreciate some advice.
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ChileFarmer
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Re: Smoked Polish Sausage

Postby ChileFarmer » Sun Oct 27, 2013 6:06 pm

This is the one I have,has steel gears. 15# cap. northern tool. $229.00. I have had it several years no trouble. CF :D

stuffer.gif
stuffer.gif (15.57 KiB) Viewed 1748 times
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Re: Smoked Polish Sausage

Postby jmcrig » Sun Oct 27, 2013 6:57 pm

I have an older version of this 20# stuffer from Cabalas.

http://www.cabelas.com/product/Home-Cab ... t104552280

It also has the older version of the electric motor.

http://www.cabelas.com/product/Home-Cab ... t104552280

To be honest, what ChileFarmer has is a great setup. The trick to it is you need to set yourself up with a way to attach it to your processing table so you can use it with one hand.

Not all that familiar with water stuffers, but in general, if you're have problems with blowing out your casing. Try a smaller diameter stuffing horn so your casing slide out easier. Hog casing seem to have dead spots where they don't slide very well.

Hope this helps. 8)
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Re: Smoked Polish Sausage

Postby spacetrucker » Sun Oct 27, 2013 7:14 pm

Thanks guys I appreciate your comments :)
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Re: Smoked Polish Sausage

Postby sancho » Sun Oct 27, 2013 9:20 pm

Those look great. Are they up in the 38mm range? They look a little bigger than mine. Good looking work.
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Re: Smoked Polish Sausage

Postby jmcrig » Sun Oct 27, 2013 10:12 pm

Here's the finished product, just hanging to bloom. These were stuffed into 42 mm hog casings.

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Re: Smoked Polish Sausage

Postby tex_toby » Mon Oct 28, 2013 11:04 am

Looks GREAT!
20" x 40" Party Gator Pit
48" Custom Firepit

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Re: Smoked Polish Sausage

Postby jmcrig » Thu Oct 31, 2013 9:41 pm

Finally cut into the Smoked Polish I did last weekend. Taste and texture were spot on. And there's not much that is better than Polish sausage, Swiss cheese, and crackers.

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Re: Smoked Polish Sausage

Postby ChileFarmer » Fri Nov 01, 2013 7:49 pm

Well done Craig, Sausage, cheese and crackers. How can you not like that. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Re: Smoked Polish Sausage

Postby mark VIII mark » Sat Nov 02, 2013 7:48 pm

Looks good. Nothing beats homemade sausage.

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