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After 9 months

Discussion in 'My Optimal Journal' started by drezy, Nov 15, 2017.

  1. JanSz

    JanSz Gold

    When sick watch out what doctor you see.
    Old Polish story, could use translation.

    John Schumacher and drezy like this.
  2. drezy

    drezy New Member

    I've been out since 7AM. Butterflies are all over my yard. This one was especially big:
    IMG_5452 copy.jpg

    All the blooms are luring them in.

    IMG_5491 copy.jpg

    I think this cactus wants a hug and is even trying to make a heart symbol
    IMG_5449 copy.jpg

    Just knowing that I'll be eating chimichurri later today makes me smile.

  3. drezy

    drezy New Member

    Chimichurri deployed

    My boy still likes his steak medium well to well... I'm working on him.


  4. drezy

    drezy New Member

    I'm usually little focused on anonymity, but it appears as though drezy has a writer as a son.

    I'm incredibly fortunate to have this guy as an offspring and I have a question ready for Doc on the upcoming Q&A about how the hell we overlap our dreams so ridiculously these days.

    Last edited: Mar 20, 2019
    Jenelle, _J_, Mike David and 4 others like this.
  5. Phosphene

    Phosphene Gold (finally)

    Apple doesn’t fall far from the tree!

    Though when I watch my boys rock climbing or snow boarding or slack lining I sometimes wonder what bizarre tree dropped such precious exotic fruit.
    drezy likes this.
  6. Love this! "The Last Sunset" sounds like it would be a wonderful read :)
    drezy likes this.
  7. Dennis Clark

    Dennis Clark Dr. Dennis Clark

    That does it, Dan. I now have a meat grinder and Kutas' book. I like your recipe better than so many in the book that incorporate nonfat dry milk or some such ingredient that I don't want to eat. Real soon I'm gonna head down to the organic met supplier in Phoenix and get some pork butt. I am salivating over the outcome already.

    A curiosity at the meat supplier's ... all beef is from pastured cows. I asked about the equivalent for pork and the sales guy said that pigs eat too much crap to be in that category. Hmm.
    drezy likes this.
  8. drezy

    drezy New Member

    I think the Kutas book is good for the spice profiled ideas.
    Ditch the fillers like dry milk.
    Keep a pencil ready to pencil in personal flavor adjustments.
  9. JanSz

    JanSz Gold

    What are you doing after the sausage is ready in casings?
    smoke, how
    something else?

  10. drezy

    drezy New Member

    Nothing other than throw it in a bag.

    That gets treated as if it were bulk breakfast sausage and gets repeated requests.
  11. JanSz

    JanSz Gold

    So you do not even have to put it in casings?
    Just divide the 13.5# into suitable portions and put it into freezer?
    Then take it out as need?
    Heat it up, break some eggs over it and eat?

  12. drezy

    drezy New Member

    I make anywhere from 3 - 4 # per batch and that almost never lasts 7 days in the fridge.

    I've never frozen it, but I see no harm in it.

    I think that the cabbage breaks down into simple sugars and that along with the naturally occurring glutamate may be part of why my family likes this one.
  13. JanSz

    JanSz Gold

    Sorry one more question.
    There are capital T and one lover case t.

    is that (Table spoon) and (t spoon)?
    Cabbage Pork Sausage
    For 10Lbs pork shoulder/butt (scale accordingly)

    1 T ground white pepper
    2 T sage
    1 t ground ginger
    1 T ground nutmeg
    1 T thyme
    1 T red pepper flakes
    5 T salt
    1 T sugar
    1 small onion
    3.5 Lbs (pre-steamed)cabbage
    10 Lbs pork shoulder/butt
  14. JanSz

    JanSz Gold

  15. JanSz

    JanSz Gold

    Last edited: Mar 21, 2019
  16. drezy

    drezy New Member

    T=Tablespoon and t=teaspoon

    I think that grinder would get the job done and then some...

    I've been using my medium plate more than any other for bulk sausage. The fine plate doesn't leave enough texture for me. Fine plates would be good for a patê or maybe a stuffed wiener. Do keep in mind that given your demographics, Jan, you can make endless and always* funny jokes about stuffing the Polish sausage for the duration of the day. I'm pretty sure that's codified for the Poles somewhere in the Geneva Convention.

    * - well, at least always funny to yourself
  17. JanSz

    JanSz Gold

    PAGE #42

    post #225
    post #755
    [QU OTE="drezy, post: 243989, member: 19879"]I just bought 3lbs of pork shoulder and some extra fat.

    For the 5th time in a row my family requested I make a morning bulk sausage recipe called
    Cabbage Pork Sausage.
    Personally I'd like to branch out, but it is good stuff.
    For anyone with a grinder, your bread and circus crowds might love this as much as mine.

    I've made 16Lbs of this stuff over the last 9 months and it keeps getting requested.

    Cabbage Pork Sausage
    For 10Lbs pork shoulder/butt (scale accordingly)

    1 T ground white pepper
    2 T sage
    1 t ground ginger
    1 T ground nutmeg
    1 T thyme
    1 T red pepper flakes
    5 T salt
    1 T sugar
    1 small onion
    3.5 Lbs (pre-steamed)cabbage
    10 Lbs pork shoulder/butt

    T=Tablespoon and t=teaspoon

    That is from this book that I strongly recommend : https://www.amazon.com/Great-Sausag...F8&qid=1529606358&sr=8-1&keywords=rytek+kutas

    I have at least 5 sausage books and that one is the only one with a busted binding from regular openings.[/QUOTE]


    It gives process of making sausage.

    Recipe quantities:
    10# pork shoulder (without the bone, with all the fat)
    10 tsp. coarse salt=3.3 Tbsp
    1 tbs. paprika
    1 tbs. dried marjoram
    ½ tbs. dried sage
    ½ tbs. dried thyme
    2 tbs. black pepper
    1 tbs. crushed red pepper
    1 tbs. sugar
    6 tbs. chopped fresh garlic
    ¼ c. buttermilk powder
    2 tsp. Cure #1 curing salt (not by weight)





    Suggested clip · 78 seconds
    Myth: The Use of Celery Powder to Cure Some Meats is Misleading ...


    Last edited: Apr 4, 2019
    drezy likes this.
  18. drezy

    drezy New Member

    That looks like a good one.

    I used to avoid the curing salts.

    Docs European meats w/ nitrates comment is interesting...
  19. JanSz

    JanSz Gold

    Recently I have learned about raw sausage being sold (in Polish meat store, below).

    1. do you put your sausage meat into casings to make actual sausage? or just eat it as a hamburger patties?

    Najlepsze Polskie delikatesy w Linden NJ
    Syrena Deli
    1117 W. St. Georges Ave.
    tel. (908) 486-0677
    Otwarte codziennie od pon.-sob.: 08:00 - 20:00 w niedz.: 10:00 - 17:00
    Syrena Polish Deli serves authentic Polish deli & grocery items in Linden, NJ.
    Our traditional Polish recipes have been passed down through generations.

    drezy likes this.
  20. drezy

    drezy New Member

    Anything we eat for breakfast we eat in bulk/patty form. Those sheep intestines that are typically used for breakfast (small diameter) sausages are just not as fun to bother with.

    I make a Spicy Italian Fennel, Jalapeño, Fresh Polish, and Smoked Polish sausage that allege into these casings https://www.amazon.com/Natural-Home...ateway&sr=8-1-spons&psc=1&smid=A3VDBPE82S43CG .

    Personal note:
    Milk and cheese used to give me the runs for the first decade and a half of my life. I tend avoid the typical "dry milk" additives.

    I have experimented that on fasting sort of days in the strong sun a single cheese wedge goes a long way (like 24 hours) with no repercussions or hunger. Like it's a superfood that went right through my previously non-super bowels. UVi 12 and one cheese wedge and I shall rule the world!
    Christine_L likes this.

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