[USA] Dimensions of a Recipe - Smoked Polish Sausage

grasshopper · Post by **grasshopper** » Mon Jun 09, 2014 01:49

I will have to call you MR Butterbean. I made 5lbs of your recipe and there was some left in the barrel with the spices from the first grind. I fried the patty up. The taste is great almost knock my socks off. I am thinking of not smoking the 2 1/2 fibrous casings or I can get 3 inch. I plan on stuffing in the morning I just might bring it to 152 IT temp, and call it quits. Sure is mighty tasty. Thanks for your input.

Post by **Butterbean** » Mon Jun 09, 2014 02:06

Its a beautiful recipe isn't? I can't take credit. Its one from the book just tweaked a little. Its like Chuckwagon has said, keep it simple. Too many people make the mistake of adding too many spices and perfumes and this is a prime example of what he is talking about.

I especially like the texture of this. I don't know if it was all from the addition of the binders or the quality meat I used but the sausages came out looking like tubular cuts of ham. It was wonderful. I wish I had saved more for myself now.

grasshopper · Post by **grasshopper** » Mon Jun 09, 2014 03:00

Hate to be a pest but did you smoke yours. Kind of scared of changing the taste.

Post by **Butterbean** » Mon Jun 09, 2014 11:28

Yes I did. Turned out great.

grasshopper · Post by **grasshopper** » Tue Jun 10, 2014 03:25

Need advice! First time with this 2 1/2 dia fibrous casing. All I know is cook or smoke at low temp. Start at 130 and slowly raise to get 152 IT temp. I am using Butterbean's recipe as it is great. I want it for lunch meat, so I haven't made up my mind to smoke or not. Then sit in the fridge for three days to lose 20-30% weight loss. Hope I am right.

ssorllih · Post by **ssorllih** » Tue Jun 10, 2014 05:53

For cooked sausage for sandwiches weight loss is not needed. Just slice it and enjoy.

Chuckwagon · Post by **Chuckwagon** » Tue Jun 10, 2014 07:19

That is one heck of a nice job Mike! Don't forget to pin-prick it. Just use a needle right through the casing to relieve any air pockets. Smoked, that stuff would be worth its weight in gold! Let it mellow in the fridge overnight then grab yer' ol' pocketknife and have some fun! Good goin' pard. That ol' Butterbean is a shark isn't he? He's an experienced pro sausage maker from way back but he never blows his own horn. You're going to love that sausage.

Best Wishes,
Chuckwagon

grasshopper · Post by **grasshopper** » Tue Jun 10, 2014 23:18

Almost to the finish line. Question Can I give the 2 1/2 dia fibrous casings a ice water bath after I reach 152 IT temp.

cogboy · Post by **cogboy** » Wed Jun 11, 2014 00:17

yes , you don't want it to keep cooking, lower it to 110-120 F with the ice bath and let it bloom at room temp until 75-80 F. This works for me w/ summer sausage .. or just throw in fridge after bath .

grasshopper · Post by **grasshopper** » Wed Jun 11, 2014 00:22

Thank's Just in time.

cogboy · Post by **cogboy** » Wed Jun 11, 2014 00:25

cogboy · Post by **cogboy** » Wed Jun 11, 2014 00:27

Some folks just throw it in the freezer to lower the temp also, never tried it maybe the experts will chime in .

Chuckwagon · Post by **Chuckwagon** » Wed Jun 11, 2014 01:02

Mike, ol pard...
If you hang those beauties to smoke 'em, be sure to tie a butterfly knot to hang them with. They'll slip off with any other kind of knot. Take a look at pages 133 and 134 in Rytek's book to see the knot. If you smoke them, be sure not to heat your smoker too much. Take it slow and use just a thin stream of smoke at reduced heat. The proper way is to fill a stainless pan with moisturized sawdust (not wet) and clear a little spot with your finger right in the middle of the pan. Turn the heat way up until the dust starts to char and smoke. Then, lower the heat so that it is just enough to keep the burn going without going out.

Remember to provide and ingress and an egress of oxygen - that is... the draft and damper.

And hey... don't forget to post some photos of the process and a final "cut" with a big sharp knife! Stuff several cuts in your saddlebags before you ride your pony up to South Pass to move those horses on down to the creek! Reckon you'll stop to make coffee and have a snack 'bout noon eh?

Best Wishes,
Chuckwagon

grasshopper · Post by **grasshopper** » Wed Jun 11, 2014 16:19

Finally done! Started at 130 and went to 170 in 8 hrs, overnight in the fridge. . Will do it again. Taste great. Smoked with apple wood. I was worried that I didn't pack it tight enough during the process. It looks OK to me. Thank to all that have help me through this.

Post by **Butterbean** » Wed Jun 11, 2014 22:32

That looks great. How would it go on a sandwich?