We had beans and rice again!

Jonathon thank you for your expertise. Are you the same Jon on Tube I watch? You and your partner do a great job. I tried your sure gel and it made a huge difference.

Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.

Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.

We had beans and rice again! We never have the good stuff like you guys.

We had beans and rice again!

Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.

processhead Checking calibration of your probe temperature gauge. Boilng water is about 212F and freezing is about 32F. I take my gauge by putting it in boiling water and then in ice water packed with ice cubes. If your really fusy buy an ASTM thermometer. This is a universal thermometer used to check all thermometers. The high-end thermometers can be calibrated. If you can’t calibrate your thermometer and it’s out of range throw it away.

Sausage maker’s, old school, has been using finished sausage temperature to be 152-155 F for years. Where did the magic number 160F come from?

Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.

Jonathon thank you for your expertise. Are you the same Jon on Tube I watch? You and your partner do a great job. I tried your sure gel and it made a huge difference.

My wife and I ate beans and rice again!

Using sure gel what % of the water should I use by weight, I usually use 10%.

Using Sure gel when making polish kielbasa, what % weight water should I use? I usually use 10%.