Ring-polish sausage
-
Nice to see. As soon as it cools I’m going to make some.
-
They look delicious! What wood did you use for smoke?
John Belvedere I only use hickory. I love the smell of hickory smoke
-
Looks great. Which recipe did you use. Thanks
solarcabin1 I mixed up my own seasoning on this.
-
Thanks. Looks great.
-
Your seasonings look like all the correct ones for a classic polish sausage. The pictures looks great.
-
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.
-
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.
-
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
-
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
-
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
-
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
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
