Polish Hot Smoked
Polish Hot Smoked
Hi Im new here, I been away from the website and was wondering why the recipies on the site changed?
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks
yes
Thats it , couldn't find it on Len's site either. Oops, not I was looking for Hot smoked simalar to that one but smoked at 140 deg
Thanks alot
Mark
Thanks alot
Mark
- Chuckwagon
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Hi mski2,
We are the "English-Speaking" division of the Polish website called Wedliny Domowe. Our Polish parent site and sponsor can be reached by simply clicking on the Wedzarnicza Brac emblem at the extreme upper left corner of this page. Just click on the words or emblem to open the Polish site. The original recipes are there. We also have many of our member`s recipes on our site at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
Best Wishes,
Chuckwagon
We are the "English-Speaking" division of the Polish website called Wedliny Domowe. Our Polish parent site and sponsor can be reached by simply clicking on the Wedzarnicza Brac emblem at the extreme upper left corner of this page. Just click on the words or emblem to open the Polish site. The original recipes are there. We also have many of our member`s recipes on our site at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Re: Polish Hot Smoked
Good question. Is it tradition, or is there a good reason? Maybe we hurry things too much, here in the good old' speedy ol' US-of-A.mski2 wrote:...just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks
...any thoughts? "Inquiring minds want to know. NOW!"
Duk
Experience - the ability to instantly recognize a mistake when you make it again.
So, it's to get the nitrate-to-nitrite reaction going? ...makes sense.ssorllih wrote:The Marianski book of traditional sausage recipes uses that method with nitrates. I think that with the use of nitrites we don't need the longer cure.
...that, plus a healthy dose of tradition, I'll bet.
Thanks, Ross. Now, hand over a plateful of those fresh-baked rolls and nobody gets hurt!
Experience - the ability to instantly recognize a mistake when you make it again.
Re: Polish Hot Smoked
I think The Duck asked a good question as there are also different versions of the Kabanosy recipe by Stan Mariansky... some with the 3 day cure and 1 without. All use Cure #1Good question. Is it tradition, or is there a good reason? Maybe we hurry things too much, here in the good old' speedy ol' US-of-A.
...any thoughts? "Inquiring minds want to know. NOW!"
Duk
In the Book The Art of Making Fermented Sausages...3 day cure
On the website here http://www.meatsandsausages.com/sausage ... s/kabanosy no 3 day cure
On this website in the members recipe section.....3 day cure http://wedlinydomowe.pl
/en/viewtopic.php?t=4793
I am currently trying the 3 day cure method for Kabanosy
Last edited by Bob K on Wed Nov 20, 2013 17:10, edited 3 times in total.