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Meatgistics - Walton's - Community

Polish Sausage

Scheduled Pinned Locked Moved URGENT 911
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  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #1

    Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much.
    Thanks in advance.

    kyleK danj6383D 2 Replies Last reply
    0
  • kyleK Offline
    kyleK Offline
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    replied to mdseaside on last edited by
    #2

    mdseaside I mix my polish the same amount as I do any other meat I smoke.

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    1
  • danj6383D Offline
    danj6383D Offline
    danj6383 Yearling
    replied to mdseaside on last edited by
    #3

    mdseaside buy a meat mixer, your product will have a consistent amount of seasoning throughout the batch. Experts say dissolve the seasoning with the proper amount of water first, then add seasonings to meat

    1 Reply Last reply
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    mdseaside Are you smoking it? If so then you want protein extraction. That means you want to mix it until the meat gets nice and sticky/tacky and bonds together. There isn’t a set amount of time, batch size and type of meat matters. If you are doing fresh (just grilled) then just mix until the seasoning and additives are mixed in.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    M 1 Reply Last reply
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  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #5

    Yes I am going to smoke it. So I will look for the same tackyness and shine that I do for my summer sausage. Thanks everyone for the info. PS. I think that a little bit of overmixing is better than under mixing. Did a test batch of summer sausage a while back and hand mixed it not long enough and it came out like meatloaf in a casing. But it still got ate. I always use the meat mixer now.

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  • M Offline
    M Offline
    mdseaside Team Orange
    replied to Jonathon on last edited by
    #6

    Jonathon
    Here is the finished Polish sausage. Smoked at 140 for 4 hours then sous vide at 155 for 2 hours. Next time I think I will vacuum seal before sous viding. Seemed to lose some of the smoke flavor. But all in all came out great. Thanks for the advice.polish (3).jpg

    PapaSopP 1 Reply Last reply
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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #7

    Great looking sausage

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #8

    mdseaside Interesting…I wonder if that has something to do with natural casings? Someone was asking about this in a different post and I told them I didn’t know. Okay, good to know, natural casings should be vac sealed before sous vide, thank you for letting us know!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to mdseaside on last edited by
    #9

    mdseaside
    Nice looking sausage’s there. As Jonathon said that’s interesting about losing some smoke flavor in the Sous Vide.

    1 Reply Last reply
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