Polish sausage help.
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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 -
Polish Sausage - I stumbled across a interesting video/recipe for polish sausage on the internet.
see link belowgeraldr622 good bit of info there. I actually have three different grinds in mine. Every family has a slightly different recipe and process, garlic is a pretty big part though.
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