Thanks
I wrong call the mizdra,i was thinking about trimmings form pork lion,darker meat and some fat ,I think that I polish is called warkocz.

Hi 5% that was push not long ago by big corporations and lobbyist who don't care about people's health,but only about the money,commercial sausage it's water fat and skins that they have to use lots phosphate,before the max was 3% but most butchers use 1%. Did you try use 1tbs ? I once for fatty sau...

Nice swojska.
Redzed i have some trimmings ( mizdra) from whole pork lion , so what you think , can i use this meats( with some fat) like class3 or class2 , i have always problem how to use this trimmings in sausage.

Polka 1 TBs phosphate for 5 lb ist a hardcor , its too much and nfd milk , this recapture is crazy. Max dosage phosphate is 1tea spoon for every 5 lb of meat ( phosphate must be a mix in bleander with 1cup cold water , 1 ts phosphate and 1 cup water for 5 lb ) but for home made sausage 1 tsp phospha...

Thanks Redzed Just got nice camera from my wife , and play with new toy like baby , :mrgreen: , making some movies. Other thing my relatives in Poland always ask me, how looks in US , how's your garden , foood etc. So I put some movies on youtube to them , but also is fun to watch for me my project ...

Hi
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy: https://youtu.be/2uKB4Aw7vj4

Hi I was hevy user Non Fat dry milk , and soy protein concentrate, also i try phosphates . But I watched the short movie on YouTube like older butcher master ( polish guy from canada )prep copa , or cut ham , hi explaining in cuple words. , thats when hi works in plant they use fillers and phosphate...

Hi
I have lem hand mixer ,and use only for smoked sausages 10 lb or more , fresh sausage mix very little so don't need extra work with clean mixer.

Yep like redzed said , after poaching just rinese in tap water, before i had same concern like you John , but trust redzed and now happy with poaching sausage without any vacuuming or packing in ziplock.

Hi
I start poaching sausage using anova without packing them in vacuum. So far so good , no problems , les work .I use 50 lb meat lug for poach 5-12 lb sausage.

Thx 😄 So The sausage is done, i dont now the taste now ( sinus infection ) but wife said is ok not salty. I think i make one mistake, i just add not even a tsp ,special meat binder ' <( from butcher packer ) for 6 lb of meat,Why i dont know , just foud this phosphate in my shelf and somethin...

Looks very good , without any binder

Hi
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?

Looks good &#128522;
I have to make some szynkowa , do you cut lean meat with knife or grind with kidney plate?

yes Stefan , pretty shure. Can you show me any curing chamber, from polish WD, or maybe charcuterie made by beiot or paweljack? How's about summer sausage , andouille,chorizo,brats,hungarian and other not polish? Folks from polish WD make perfect polish sausages from them ,bible ' name nr16 , witch ...