Ring-polish sausage
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Great job on those!
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Nice to see. As soon as it cools I’m going to make some.
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They look delicious! What wood did you use for smoke?
John Belvedere I only use hickory. I love the smell of hickory smoke
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Looks great. Which recipe did you use. Thanks
solarcabin1 I mixed up my own seasoning on this.
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Thanks. Looks great.
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Your seasonings look like all the correct ones for a classic polish sausage. The pictures looks great.
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cdavis this was a homemade seasoning I’ve been tweaking to my liking.
Salt
Garlic
Marjoram
pepper
Sugar
Curing saltbubba_mcnabb thank you sir. Sounds good.
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solarcabin1 I mixed up my own seasoning on this.
bubba_mcnabb Those sausages look great. I made kielbasa a couple days ago and have a couple quick questions for you. Did you prick the casings? How long did you have to smoke them? I smoked mine too 135 and then sous vide to 165. Had a little fat out but flavor was good. Just looking for hints to improve my product. Your’s do look perfect.
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bubba_mcnabb Looks like a small tree found its way into your seasoning at some point? Hope you got it out and put it back in the wild where it belongs?! Just kidding, I like broccoli when it is prepared well!
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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bubba_mcnabb Looks like a small tree found its way into your seasoning at some point? Hope you got it out and put it back in the wild where it belongs?! Just kidding, I like broccoli when it is prepared well!
Jonathon I believe that is pepper you are seeing Jon
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bubba_mcnabb Looks like a small tree found its way into your seasoning at some point? Hope you got it out and put it back in the wild where it belongs?! Just kidding, I like broccoli when it is prepared well!
Jonathon not sure what your looking at but definitely not broccoli haha
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bubba_mcnabb Those sausages look great. I made kielbasa a couple days ago and have a couple quick questions for you. Did you prick the casings? How long did you have to smoke them? I smoked mine too 135 and then sous vide to 165. Had a little fat out but flavor was good. Just looking for hints to improve my product. Your’s do look perfect.
wdaly I just followed the waltons cook schedule and it worked out great
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