fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.
First try at Kielbasa
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Johnboy13 In my recipe of 10kg fresh Polish I used 33g. I would go with about 2g/kg of protein to start. That would be a shy tsp per 2.2lbs of protein. Hope that helps.
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Yooperdog I’m new to the sausage making and old school
How much mustard seed and garlic did you add per pound -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Johnboy13 for mustard seed about 1/2 tsp per pound of meat to start with, you could go up more as your taste buds like. For garlic powder 1.5 g per kg or about a 1/4 tsp per pound. For fresh garlic it would be around 2-3 X that amount. Garlic is a bit subjective because there are so many fresh varieties. I am typically heavy on the garlic, prefer fresh. But when I am tweaking a recipe to my baseline I use powder or granulated to keep things consistent. I think I have my math and conversions correct, anyone can keep me honest. A good reference book is,’ Home Production of Quality Meats and Sausages’ by Stanley and Adam Mariański. It took me awhile to convert, I grew up with my relatives using their hands as measuring devices. Try converting those recipes. LOL
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YooperDog
Thanks. I’m going to try this -
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
ND Mike I think the flavor is a little better also
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
bocephus thanks
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
cdavis Those look amazing. I have no doubt they’ll turn out good.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
wdaly thanks. They did turn out really good.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by wdaly
cdavis I found a bag of Kielbasa seasoning in an Amish store in Iowa. It came with celery juice powder. Reading the ingredients, milk powder was used as a binder, already mixed in. I made about 3 1/2 lbs this morning and will smoke it tomorrow after the celery juice powder has had a chance to work. Never used it before, so should be interesting. Did you smoke yours to 130° and then sous vide to 165° or smoke them the whole time?
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by cdavis
wdaly I always leave mine in the smoker till it stalls. These stalled at 140. Sous vide to 160 then the ice bath. I’ve never used the celery juice powder. I’ve heard about it on here a few times. Be sure to let me know how yours turns out. Mine were a big hit here. It’s probably my favorite of all the sausages I’ve made. But there’s always a few more to try. Have a great day.
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