Chris Scheppers I sent you an email.
H Summer Sausage Seasoning
Laura 'Date' Attenberger last edited by
We love the H Summer Sausage seasoning, but would like to add a little garlic flavor to it. How much garlic powder would you recommend adding to 25 lbs of meat?
Just for a reference, my summer sausage recipe calls for 2.5 tsp of garlic powder for a 25 lb batch and does not have a lot of garlic flavor.
I don’t know if H summer sausage has any garlic powder in it to start with, but I suspect it might have some. That makes a recommendation a little tough.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Laura 'Date' Attenberger I agree with processhead, a tough call. But what you can do is start with the basic mix and add garlic by weight/volume on test batches to find your sweet spot. Keep things consistent and keep notes. I don’t think you will find the percentage of garlic already in the mix. My two cents.
Laura 'Date' Attenberger I would recommend you dont do the powder, but instead roast garlic cloves and then grind those with the meat. This is what we did with some snack sticks and it was very good. I would recommend 2 medium-sized cloves (not the entire thing which is called a bulb) per 10 lb of meat.
If you need to use powdered garlic I would suggest making small batches with different amounts and just frying that in a pan to see what strength. It wouldn’t be exact as smoking and pan frying are going to produce different products but it will at least be in the range.