My 1st smoked sausages: Hot Smoked Polish

  • Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona

    20220221_191229.jpg
    Made my first smoked sausage after doing breakfast and Italian. Couple weeks ago. Have made various fresh chorizo and Italian mixes before with food processors.
    Went with the hot smoked Polish sausage from Marianski book, 5kg/11 lbs, 12 lbs after water. Turned out fantastic, awesome authentic taste. Zero problems.

    Ground meat with my 1hp Meat! #22 grinder, 10mm plate for meat and 4.5mm plate for fat. Used pork butt, but cut off most fat for separate grind. It was 4kg meat, 1kg fat. Mixed in 20lb mixer from Meat!, exact same as Walton one just different branding, 10 min or so to excellent protein extraction. Used vitamin c ascorbic acid as accelerant.

    I used hog casings on sleeve from LEM. Used my grinder to stuff the 32mm cases to 12-14 inch. That wasn’t as easy as it could be, grinder came with plastic tubes with cone shape, made getting cases onto tube difficult. I also linked as I stuffed, next time I will stuff one rope then link after, would have been much faster.

    Living in AZ, sausage was pretty dry to start. To achieve temperature schedule with my Traeger I did this:

    1. Dry. I tossed links in convection oven on proof setting, around 120, with door open, for 30 min to dry. Could tell meat was really cured nice at end, I checked a couple and retied ends.
    2. Smoke. Put all 12 lbs on Traeger on 2 levels, main plus a rack 2in higher I use for jerky. Turned on “smoke” start setting, lots of smoke generated and temp gradually rises. Average is 140 for 45 min or so, then rose to 160 to 180 after it began heating up metal.
    3. Cook, on lowest setting after Smoke, which is 180f. Luckily it was a cold evening and smoker held 175 to 180f. About 90 min, total time 2+15.
    4. Tossed in ice water to stop cooking and chill, 10min.
    5. Storage. Bagged in gallon ziplocks bulk, froze. Vacuum sealed next day in smaller quantities of 4 or 5.

    Lessons Learned.

    1. Grinder stuffing is poor. Your wonderful texture and fat chunks get a bit smeared. Doesn’t feed much and gets smeared by worm drive, if you’re not pressing down on pestle. This makes one man stuffing very hard. I ended up turning grinder off after every link so it wouldnt smear while trying to get more meat into feed tube. So I did a link, off, made link, filled feed with sausage mix, grinder back on… yeah it worked but…
    2. You guessed it, I immediately bought a 15 lb sausage stuffer. I liked design from Meat! Better than anything from LEM or here. No vertical feed pipe to hold a lot of meat, 100% steel gears, rated for small tube 10mm and snack sticks, wider than others so not as unwieldy tall, better hydraulics on area ratios.
    3. I can only do 1 batch on Traeger then off and cool down. This time, I also made German brats while this was smoking. Unfortunately I put them on after Traeger had gotten up to 180, think I ended up with a bit of fat out on that 2nd batch. I will write that up separate, it was also a bit of a Hunter brat with 2 parts pork to 1 part venison to 1.6 parts pork fat.

    So now I’m looking for a lower temp smoker 😉
    Sausage was great, have used for gumbo and cheese trays, kids love it!

  • Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona

    Dave in AZ 20220222_163250.jpg
    Charcuterie plate with my hot smoked polish sausage, homemade Branston Pickle, and homemade sourdough bread. Think this was for Valentines 😉

  • Team Blue

    Dave in AZ very nice looking spread

  • Team Blue

    Dave in AZ thanks for your prosess those look mighty tasty

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Dave in AZ good learning curve going on and details. My smoked Polish is similar to Mariański, just a few tweaks for my benefit. I found that Sure Gel or another binder helps with moisture. Stuffing with a grinder creates problems and heats up the farce. My experience is that you are better off stuffing first, then creating links, no need to multitask. Great looking product.

  • Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska

    Dave in AZ Nice looking sausage and a great looking charcuterie.

  • Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado

    Dave in AZ Looks awesome.

  • Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona

    Can’t edit after 3 min, so will add a slight correction here after looking at my recipe notes.

    1. I ground meat at 6mm. I don’t like the chunks as big as you get with 10mm.
    2. Instead of water, I used pork broth. I had done a pork butt in the instant pot for pulled pork, just browned it then pressure cooked with a quart of water and light salt. So instead of 500 ml water for 5kg meat, I used this pork broth for more flavor. Probably added about 2 t salt from broth, so 1.9% salt instead of 1.8% for the 5kg whole. I still liked the amount of salt, and I could really detect the broth flavor in the sausage, which was nice.
    3. I made 3 different 12 lb batches of sausage that night, so wanted to be able to go to smoker with this 1st batch quickly. So I added a cure accelerant or accelerator, ascorbic acid or vitamin C as it’s commonly called. I used Marianski’s recommended rate of 0.1%, or 1g per kg of meat. That turns out to be one 1000mg tablet (= 1 g), so ground up 5 tablets and added them well after cure during mix of the 5kg meat block. This really fixed my color quickly, nice pink at the 30min mark.
    4. Lastly, instead of just 3.5g grushed garlic per kg of meat, about 1 clove, I added an extra 0.7g (quarter teaspoon) garlic powder, so 1.25 teaspoons total. We really like the more garlic. Applyingnthe old addage that dried spice is about 1/3 weight of equivalent fresh, I guess it was like adding 2.1g more garlic, so 5.6g instead of 3.5g per kg meat. The 5 cloves of garlic sitting next to 11 lbs of meat looked so puny, we put that much on a plate of spaghetti! Very happy with the final taste, well within bounds for polish sausage profile, and would not reduce when I make again.

    Everything else was straight from Marianski page 348. Just wanted to add my impressions of the recipe tweaks, in case anyone else is considering similar tweaks.

  • Texas (TX) Team Blue

    Looks great! You will definitely appreciate the stuffer. That charcuterie plate image looks like it belongs in a magazine. I used my grinder for years and decided to get a stuffer after my grinder smeared the cheese I added to my sausage. The meat had a lot better consistency using the stuffer and went much quicker.

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Dave in AZ I add additional garlic and try to reduce salt where possible too. Adding broth helps to up the flavor profile. Sounds like you have a solid recipe.

  • Team Orange Power User Veteran Wisconsin

    Dave in AZ said in My 1st smoked sausages: Hot Smoked Polish:

    Can’t edit after 3 min, so will add a slight correction here after looking at my recipe notes.

    1. I ground meat at 6mm. I don’t like the chunks as big as you get with 10mm.
    2. Instead of water, I used pork broth. I had done a pork butt in the instant pot for pulled pork, just browned it then pressure cooked with a quart of water and light salt. So instead of 500 ml water for 5kg meat, I used this pork broth for more flavor. Probably added about 2 t salt from broth, so 1.9% salt instead of 1.8% for the 5kg whole. I still liked the amount of salt, and I could really detect the broth flavor in the sausage, which was nice.
    3. I made 3 different 12 lb batches of sausage that night, so wanted to be able to go to smoker with this 1st batch quickly. So I added a cure accelerant or accelerator, ascorbic acid or vitamin C as it’s commonly called. I used Marianski’s recommended rate of 0.1%, or 1g per kg of meat. That turns out to be one 1000mg tablet (= 1 g), so ground up 5 tablets and added them well after cure during mix of the 5kg meat block. This really fixed my color quickly, nice pink at the 30min mark.
    4. Lastly, instead of just 3.5g grushed garlic per kg of meat, about 1 clove, I added an extra 0.7g (quarter teaspoon) garlic powder, so 1.25 teaspoons total. We really like the more garlic. Applyingnthe old addage that dried spice is about 1/3 weight of equivalent fresh, I guess it was like adding 2.1g more garlic, so 5.6g instead of 3.5g per kg meat. The 5 cloves of garlic sitting next to 11 lbs of meat looked so puny, we put that much on a plate of spaghetti! Very happy with the final taste, well within bounds for polish sausage profile, and would not reduce when I make again.

    Everything else was straight from Marianski page 348. Just wanted to add my impressions of the recipe tweaks, in case anyone else is considering similar tweaks.

    Curious about the “can’t edit after 3 min”. Check out the strikethrough.

  • Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona

    Hey PapaSop 😉
    Yah, I tried to improve wording on posts several times now, or add a picture. At 2 min later, it lets me. At 4 min after, it pops up a box that says "You may not edit a post more than 3 minutes after posting’, and refuses to save. 😞
    Test edit… next day. It let me do a diff post 15 min later, how bout this?
    …wierd. it let me. Maybe because I was trying to add photos before?

  • Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio

    Dave in AZ huh, I’ve edited a day later. That may be new. That would kill me since I type with my thumbs on the phone and use editing a lot.

  • Team Orange Power User Veteran Wisconsin

    Dave in AZ
    Interesting!

  • Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma

    Dave in AZ looks great 👍

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