Deer camp Polish Sausage

[Reinhard]

Ground the pork today and mixed the seasonings, garlic, powdered milk and extra red pepper to spice it up a bit.   Stuffing tomorrow.  Letting the mix meld overnight 25 pounds.  good luck.

[glenn57]

  man don't let Reb see that, he'll wanna move in with you!!

[Leech~~]

man don't let Reb see that, he'll wanna move in with you!!

I was going to ask if he had any openings in his Deer camp!   

[Boar]

reiny do you use yur own mix if so is it it on ur site?

[Rebel SS]

HOLYGODNADCRIPESALMIGHTYAAAAAAAAHHHHHHPIGGERHEAVEN.....

[Reinhard]

I don't have my own polish recipe but I do have my own Kielbasa recipe on my site Boar.  I have been using Curley's smoked polish seasoning.  I add mustard seeds, hot pepper flakes, and lot's of extra garlic.  So Making it this way it seems to work for me and my family.  It's the favorite of deer camp and family.  Stuffing the links today.  good luck.

[Boar]

okcool! i am also smoking poulish bear sausage this weekend. how much pepper and mustard seed u use?

[Reinhard]

This is for 25 pounds.  one pack of Curleys smoked polish seasoning for 25 pounds.  3 ounces of mustard seeds,  3 good tablespoons of crushed red pepper flakes,  3 heaping tablespoons of crushed garlic [from the jar], 5 cups of powdered milk, 5 teaspoons of cure one [must be level tsp] and 6 cups water.  I put the cure, garlic, and seasoning in the water and mix it up good and pour over the ground pork.  Then I put the rest over the meat and mix well.  Set the mix in the fridge overnight for everything to meld.  Stuff the next day to smoke.  good luck.

[Boar]

yupnthats what i do, just wanted to knownhow much red pepperntonuse. immlike u, i likensome heat but not burnin heat. imngona steep the garlic too.

[Reinhard]

Finished the polish today.  My taste patty was great.  Moral of the story is if you are happy with the results repeat every time.  good luck.

[Rebel SS]

Say, those need to be thoroughly taste tested before they ship out....what time should I be there?