Polish sausage help.
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nelson11b welcome aboard. That’s what I like about this community. Someone asks a question and I learn a lot from it.
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nelson11b Yes, as KenfromMI says, for a classic Polish or Kielbasa you need higher fat content. There really isn’t a way to use less fat and get similar results. I’ve read recently that some people are using boiled quinoa to replace fat and I’d like to get a hold of whoever started that trend! However…I also feel like I need to experiment with it to see if it actually works. There have been things I have been resistant to in the past that I ended up loving.
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Now I have made a virtually fat free breakfast sausage in the patty style. You use a pound of ground mushrooms for every pound of venison. Since mushrooms are 90% water it keeps the venison moist like fat but I’m pretty sure that would fail in a casing.
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nelson11b Yes, as KenfromMI says, for a classic Polish or Kielbasa you need higher fat content. There really isn’t a way to use less fat and get similar results. I’ve read recently that some people are using boiled quinoa to replace fat and I’d like to get a hold of whoever started that trend! However…I also feel like I need to experiment with it to see if it actually works. There have been things I have been resistant to in the past that I ended up loving.
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KenfromMI It won’t let me upvote your post from some reason but the mushrooms is a good tip for some people. I am not a fan of mushrooms so it wouldn’t work for me though! The boiled quinoa is supposedly used most often in fermented sausage but we will give it a shot in a few. If I am going to spend the time doing fermented then I am going to be adding pork fat!
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KenfromMI That would be a “Thumbs Up”
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KenfromMI It let me do it this time. Upvotes are just nice ways of telling someone you appreciate what they contributed. Downvotes are very rarely used and are usually based on the Blue vs orange team war that we have going on here. To put it simply I am on Team-Blue and some guy named Austin is on Team-Orange we occasionally do something to annoy the other team but it is ALL in the spirit of good fun!
Also, when you go to a profile you will see something called reputation. That is the total # of the upvotes someone has received.
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Polite forum protocol : If you disagree with a poster’s response a thumbs down would generally be considered bad form other than the friendly competition mentioned by Jonathon. Stating why you disagree with a poster, supported by verifiable data and facts and done in a polite, constructive fashion is a great way to maintain a happy forum, avoid hurt feelings and flame wars.
Everyone has opinions. Opining on a subject and leading in with " in my opinion", is a polite way to voice an opinion on subjects that may have no right or wrong answer.
All of the above is just " in my opinion"
Paul
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Polite forum protocol : If you disagree with a poster’s response a thumbs down would generally be considered bad form other than the friendly competition mentioned by Jonathon. Stating why you disagree with a poster, supported by verifiable data and facts and done in a polite, constructive fashion is a great way to maintain a happy forum, avoid hurt feelings and flame wars.
Everyone has opinions. Opining on a subject and leading in with " in my opinion", is a polite way to voice an opinion on subjects that may have no right or wrong answer.
All of the above is just " in my opinion"
processhead
Politeforumcommunity protocol.
Sorry… Just don’t like that word here. So much more than that.
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processhead I agree, downvotes are rarely used here and if they are it is usually really clear it is a joke. Thankfully our community (PapaSop) is really friendly. I think it is because we all want to learn and share. If people get in fight over meat processing then…I don’t know, find a more positive outlet for your emotions!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead I agree, downvotes are rarely used here and if they are it is usually really clear it is a joke. Thankfully our community (PapaSop) is really friendly. I think it is because we all want to learn and share. If people get in fight over meat processing then…I don’t know, find a more positive outlet for your emotions!
Jonathon Verifiable that thumbs down is almost 100% a blue-orange “Thang”. Thinking I only used it once and it was in that context. Keep on having fun by making your taste buds tingle.
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Jonathon Verifiable that thumbs down is almost 100% a blue-orange “Thang”. Thinking I only used it once and it was in that context. Keep on having fun by making your taste buds tingle.
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nelson11b This will work for polish, summer, snack sticks, really anything and it will cut hours and hours off of your smoke schedule
https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing -
Just went to my profile and found I had also downvotes on a couple posts. I apologize and have corrected them. Also suffer from the fat finger syndrome on my phone.
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Polish Sausage - I stumbled across a interesting video/recipe for polish sausage on the internet.
see link below -
The water helping to decrease graininess was interesting.
I noticed nothing was shown or said about pin pricking
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