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Kolbász Heritage and Tradition - NOTES

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drinks View Drop Down
Chef's Apprentice
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 09 February 2015 at 09:08
I use food grade silicone grease on the gears and on the "O" ring on the piston.
I also very lightly spray the worm on the grinder on both ends with a dry silicone food grade spray.
Thanks for the information about the gears, that would save me $160 if the gears do break.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2015 at 21:33
Alrighty, this one is is officially smoked, brought to temp, packaged and in the freezer!

I cold-smoked this over oak during the weekend; all told, we're looking at about 11 hours of smoke. This is not as much as the old-timers in that part of the world say they would use; often they talk about the sausage hanging for days or even weeks in the smokehouse. Having said that, considering the fact that my smoke was probably denser due to the smaller enclosure for the AMNPS, I'm willing to bet it all breaks even. 

The kolbász had been drying in the open air of our cold front porch for a few days, so they went into the smoke looking rather brown and shriveled up, but that's okay. Last night, I "brought them up to temperature" (152 degrees) so that they would be "ready to eat" under any circumstances, such as on a charcuterie tray. They plumped up beautifully, I must say!

Since the kolbász spent several days drying before smoking, and a day drying after smoking, it didn't seem like it needed anymore drying, so I packaged it after bringing it to temperature. Looking back, a day or two of final drying might have been alright, but it's no biggie.

The only "flaw" (which probably isn't a flaw anyway) is that due to the drying that it did several days before smoking, the casings are quite dark, nearly brown. I don't see that as a problem, though, because the sausage inside is beautiful - with a tantalizing aroma and mouth-watering taste.

If you haven't yet tried this recipe, you need to. This is an outstanding and simple combination of flavours that produces winning results - easily one of the best sausages I've ever eaten in my life, and even better because I made it myself!

I'll post more later, with a few photos that I took. in the meantime, grab yourself some pig and give this a shot ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2017 at 13:30
Rich - the author of this recipe, spent today making 20 pounds of this wonderful stuff. Here is his slightly updated/revised recipe (per pound) for future reference:

1.5 teaspoons Tenderquick meat cure
1 teaspoon each powdered garlic, onion and cracked black pepper
1.5 teaspoons good paprika

Rich is not exactly known for his photography prowress ( ); however, he did get this shot for us:

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