Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have "fat out" and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavo...

Scott is right. When making smoked sausages you don't need to add nitrite to the fat, but you do need to add salt. You can also cut back on the amount of the curing salt you use if the sausage has a high percentage of fat. When Polish sausage makers pre-cure meat prepared for sausage, and the fat is...

Looking great. I never can achieve that beautiful color. Mine always turns out much paler. Do you add approx. 20 % water? Is it the beef giving a deeper red? Looks great!! The darker red colour comes from the portion of the ham that I used. A while back I bought several green hams and cut out the l...

anrew, I don't see anything wrong with your fuet. It has good colour, even drying and proper bind. Certainly does not look like a first time effort at making dry cured sausage. If to you it tastes and smells a bit funky, that is the nature of the beast. It's like Scotch whisky, might throw you off t...

Kiełbasa Krakowska - Kraków Sausage Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in Po...

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavou...

I also learned the hard way when I first got my "5kg" Chinese chopper. There is no way it will handle 5kg. So what I do now is add the spices to the cubed meat and fat and grind though the 3mm plate and then chop/emulsify in 2.5kg batches. I add finely crushed ice and take the temp as up to 12C whic...

Hi Tonto, welcome to the forum. Wheat gluten is not a flour type product, but something that you will need to make. Marianski explains it here:
https://www.meatsandsausages.com/sausag ... eat-gluten

Wonderful story. I’m honoured to give it an attempt. You won't be disappointed Ed, keep in mind it's the process that is so much important than the spices. To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for saus...

https://i.imgur.com/Q334lSR.jpg?1 Kiełbasa Taty - Dad's Sausage My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his commu...

New Britain has a huge Polish-American cohort. The demand for kielbasa, especially at Easter is natural.

They are not that easy to find. My Chinese cutter is not working right now and there is no one on the Island that can fix it.

https://www.kijiji.ca/v-industrial-kitc ... 1553130647

Well it looks like we've been doing it wrong all this time.
https://www.youtube.com/watch?v=3SNoryubiwU

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques. I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing. :lol: :lo...