At the request of my wonderful MIL, she asked for Polish Sausage. So, Here we go!
With the leftover pork from my Capicola and Italian Sausage project, I was able to get two 12" rings and a mini ring
At this point, I decided I should tie them up and make it look all cool, haha
Having no idea WTF I was doing, I just tied two square knots on each end under the hog casing not, and made a loop by tying the a square knot with the remaining strings. Did the job, but I am sure there's a better way.
Set in fridge overnight to let the cure it do it's thing.
Now it's time to try out my new Big Chief Inkbird temp controller combo! I affixed clip on the probe (as well as my fireboard probe). I really like those better than the compression clips you normally get.
I hung them in there and set the temp to 130 no smoke for about 45 ish minutes to dry out the casings per the instructions in my book shown there.
After that, it was set @150 with oak wood for about 45 or so minutes. Then turned up to 170 for the last 45 or so.
after the 90 minute smoke, here's what they looked like. I love the color I got on these.
Right in to an ice bath they went for about 20.
Pulled, dried, and vac sealed. We are having one of the rings for dinner with onions and bel peppers later this evening. They look and smell GREAT! I feel like they came out better than my Italian Sausage I made before.
Thanks for looking guys!
Oh, you thought I was done? Nope....I went ahead and satarted curing 10lbs of bacon :laugh:
