I was always nervous cold smoking for so long while using cure #1, I had always assumed several hours of smoke and gentle heat until cooked was enough. But I've seen it done in a few videos now. I have tried a 24 hour cold smoke Kielbasa Surowa (raw and dried in a chamber like salami) only using cure #2. but it was my first attempt, was edible but nothing special. I think my drying method was not ideal. Anyway I enjoyed your video. I will probably try this recipe, I have other books by the Marianski brothers just not this one Cheers!
Well I did it, think it's my favorite now too, I didn't get that squirt across the room but it was delicious, next time less salt though. Thanks again@@gourmetwoodsman
Ooh that snap!....and juice! And a fresh sausage too, this will be my next venture. How did you find the salt content? Looked way too salty for my taste, and i love salty food. Think i will use dextrose instead of sugar, dont want it sweet. No binder and no added liquid, it looked dry'ish when you was mixing but turned out fabulous! A 3 day cure is different too.
2.1% salt is what the recipe called for. Way more salt than I usually use but to my surprise the end result wasn't as salty as I expected. It was sweeter than I expected but I think that's how it's supposed to be, very reminiscent of bacon.
Hey Greg, René here from Amsterdam. Would you smoke it shorter the next time you make it, or is the time you smoked it enough. I think you said it was a bit heavy on the smoke. Keep up channel, I love it. Got some dutch sausage recipe’s for you to try. 👍🏻👍🏻🤟🏻
I like the smoke so I'd probably go about the same amount of time but I wouldn't go any longer, 24 hours would probably be just fine. I'd love to try some dutch sausage recipes sometime.
Hello dear new friend, It was very interesting for me to watch you make this Polish sausage! For me it would have been very informative to read the recipe in the info box, including the intestinal strength since I don't speak English that well! Do you think you could adjust this later? The sausage looked great when I cut it, so I'm happy to give you a subscription!! 😋👏👍 Kind regards, Wolfgang 😁🎅
Thanks for sharing 👍🏽
Thanks for watching!
Thanks Greg that's one I'll have to try keep them coming mate.
looks good, thanks!
Glad you liked it!✌️
Looks like a great one. Going to try it. Thank you sir, always good. 👍
👍This is absolutely worth the time! 😋🤙
Wonder about using a multi colour pepper medley. Like the recipe though and am saving to my to do list
Nice looking sausages, also, thanks for the chuckles.
I was always nervous cold smoking for so long while using cure #1, I had always assumed several hours of smoke and gentle heat until cooked was enough.
But I've seen it done in a few videos now. I have tried a 24 hour cold smoke Kielbasa Surowa (raw and dried in a chamber like salami) only using cure #2. but it was my first attempt, was edible but nothing special. I think my drying method was not ideal.
Anyway I enjoyed your video. I will probably try this recipe, I have other books by the Marianski brothers just not this one
Cheers!
Thanks, I have always wanted to make that one but was intimidated, You talked me into trying. just going to find a way to dry,
Great tutorial.
This one instantly became one of my favorite sausages👍
Well I did it, think it's my favorite now too, I didn't get that squirt across the room but it was delicious, next time less salt though.
Thanks again@@gourmetwoodsman
im a fan of Brad's content, too.
your content is just as good and look forward to all of it
🤣🤣🤣 Thanks! 👍
Ooh that snap!....and juice!
And a fresh sausage too, this will be my next venture.
How did you find the salt content? Looked way too salty for my taste, and i love salty food.
Think i will use dextrose instead of sugar, dont want it sweet. No binder and no added liquid, it looked dry'ish when you was mixing but turned out fabulous!
A 3 day cure is different too.
2.1% salt is what the recipe called for. Way more salt than I usually use but to my surprise the end result wasn't as salty as I expected. It was sweeter than I expected but I think that's how it's supposed to be, very reminiscent of bacon.
Hey Greg, René here from Amsterdam.
Would you smoke it shorter the next time you make it, or is the time you smoked it enough. I think you said it was a bit heavy on the smoke.
Keep up channel, I love it. Got some dutch sausage recipe’s for you to try. 👍🏻👍🏻🤟🏻
I like the smoke so I'd probably go about the same amount of time but I wouldn't go any longer, 24 hours would probably be just fine. I'd love to try some dutch sausage recipes sometime.
What flavour wood did you use?
I used a combination of alder and applewood chips.
❤
I've got cheddar jalapeno sausage curing right now.
Nice! What protein are you using?
Lean pork mixed with pork belly
I'm getting ready to make a beef and pork jalapeno cheddar sausage for a high temp cheese vs. regular cheese video
@@gourmetwoodsman This sounds very interesting....see how regular cheese holds out.
Hello dear new friend,
It was very interesting for me to watch you make this Polish sausage!
For me it would have been very informative to read the recipe in the info box, including the intestinal strength since I don't speak English that well! Do you think you could adjust this later?
The sausage looked great when I cut it, so I'm happy to give you a subscription!! 😋👏👍
Kind regards, Wolfgang 😁🎅
I've added the recipe to the info box. Thanks for watching, commenting and subscribing! Welcome to the channel👍
Thx a lot buddy 👍👍👍👍 Have you see my German Sausage???@@gourmetwoodsman
I've watched a couple of your German Sausage videos, they look great! I gave them a like and I subscribed👍@@DaWolfe