Grandpa Jumbos Polish Sausage

Recipes for all sausages

Postby wheels » Thu Jun 18, 2009 10:06 pm

John

For 1kg meat:

Move the decimal point 1 number to the right, so:

10.1411 % ice water becomes 101.411 gm
2 % Non Iodized Salt becomes 20 gms
0.3527 gm Sugar = 3.527 gm
0.3307 Black Pepper = 3.33 gm
0.1102 % Garlic Powder or (Use fresh garlic at 0.22%) = 1.1 gm
0.0287 % Marjoram = .28 gm
0.0573 % ground Allspice = .57 gm

For smoked use all ingredients above plus the smoked ingredients.

Smoked
Of Meat/Fat
2.0 % Soy Protein = 20gm
0.265 % Prague #1 (Franco's at 5.8824% Nitrite) 156 ppm = 2.65 gm
0.0441 % paprika = .44 gm
0.05 % Smoke powder = 0.5 gm

Phil
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Postby johnfb » Thu Jun 18, 2009 10:11 pm

Brainy bugger.... :lol:

Cheers though, it has always been my downfall, no confidence in my math ability or inability, guess I could google the % but it is nice to get a help with these things.

:? John
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Postby wheels » Thu Jun 18, 2009 10:14 pm

My pleasure John.
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Postby johnfb » Fri Jun 19, 2009 9:34 pm

Made 1kg of these tonight. Tasted a bit. Not what I expected. Had to increase the smoke powder to 5 grm to get any kind of smokey flavour to it. Added a teaspoon of smoke liquid to it too. Have it blooming in the fridge now, will try again tomorrow.
Dont have a smoker and have no way of using one in Suburbia, so have to try the powder out. :(
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Postby wheels » Fri Jun 19, 2009 11:29 pm

Ah!, sorry John. the smoke powder bit is the one thing I can't help with. With a bit of luck the taste will develop overnight.

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Postby johnfb » Sat Jun 20, 2009 8:49 am

I get the feeling that the Oddley conversion was based on the suggested 1% per kilo from the site shop, which we all know is not enough, my test on the smoked bacon (re) proved this.
I will try them later today....although the cure #1 has not put any colour into the meat either...perhaps when cooked.

Ohh and one final thing...I had no good pork mince left from my stocks so I bought 1kg from the butcher in the local supermarket. Very expensive...€7 for 1kg what a rip off....and it tastes vile too, very fatty and greasy on the pallet...not good...wont help this trial either. :cry:
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Postby wheels » Sat Jun 20, 2009 12:36 pm

johnfb wrote:Ohh and one final thing...I had no good pork mince left from my stocks so I bought 1kg from the butcher in the local supermarket. Very expensive...€7 for 1kg what a rip off....and it tastes vile too, very fatty and greasy on the pallet...not good...wont help this trial either. :cry:


That seems expensive, by my reckoning it's £2.69 a pound. I only paid £3.53/kg for loin the other day.
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Postby johnfb » Sat Jun 20, 2009 7:53 pm

Yeah...welcome to rip of Ireland...crazy petrol prices, overpriced food, house prices that nobody can afford and bankers ripping us all off along with their politician friends. Don't get me started/......... :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil:
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Postby wheels » Sat Jun 20, 2009 8:31 pm

What do you normally pay when you buy it from your regular supplier John?

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Postby johnfb » Sat Jun 20, 2009 9:47 pm

I normally go into a pork butcher in the centre of Dublin. I get a pork shoulder for €10 each, and get fab mince for sausage from it.
I buy my pork loin from a local supplier. Last week I bought a full loin, weighing in at 4.5kg and it cost me €23.50. I have made half of it into smoked rashers and sold them to a neighbour (their idea as they couldn't believe the taste when I gave them some last month). The half sale has covered the full cost of the loin so I am eating rashers for nothing...sweet.
I usually buy 2 shoulders and 1kg of belly for a total of €25. From this I get 12 lbs of great sausage and 1kg of unflavoured sausage meat which my wife uses for stuffing... great value...it was just the other day I had to use the fancy butcher in the shopping centre...effing butcher should have been wearing a friggin highwayman's mask when he ripped me off. Bloody Irish version of Dick Turpin. Or as my brother in law says:He should have kissed me as I like to be kissed when I'm being screwed. 8)


Ohh...on the recipe. Tasted some before cooking it and had to tweek it:
Added a total of 5grm of hickory smoke powder and 1 tablespoon of smoke liquid to the batch of 1kg. I will drop the salt to 15 grm per kilo and add some supaphos the next time too. But apart from that all the family enjoyed them and asked for them to be made again.

John
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Postby wheels » Sat Jun 20, 2009 10:10 pm

The normal prices you pay seem fair as compared to prices here, John.

This recipe is brilliant as far as I'm concerned - the fact that you can use it hot or cold is a real advantage.

Phil
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Postby johnfb » Sat Jun 20, 2009 10:30 pm

Yeah, I think I was bent over by the supermarket butcher
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Postby wheels » Sat Jun 20, 2009 10:57 pm

John

It happens to everyone - a butcher I thought I could trust fleeced me on a beef topside the other week. I just won't use him again - it's his loss.

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Postby johnfb » Sun Jun 21, 2009 10:04 am

That's how it works, these guys don't seem to realise that...but...the butchers shop in the shopping centre is always full. The problem is the people shopping there have no idea that they are being ripped off, funny enough, when I go into Dublin city to buy the better pork I am usually the only Irish National in the shop. Usually it is full of Polish, Russian and African Nationals, which suggests that the stuff is better value and better for cooking.
Anthony Bourdain said in his program on Dublin some time ago that when you see Foreign Nationals in another country buying from a certain shop that's usually where you should be buying too...espically when the chinese are there and strangely enough, the street he was on when doing the part for the program was where this shop is, so if he says that, I can't be too far off the mark.
I'm off in there tomorrow to stock up.
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Postby JerBear » Sun Mar 13, 2011 7:57 am

Just made my first batch tonight... They're blooming in the fridge overnight and then going to roast them at low temp tomorrow afternoon. So far, so good. The sample was super-tasty!
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