@DennyO, Sir you win the joke of the day!!
Tanks, snicker snicker, snort snort. LOL
zbigjeff I have been making fresh and smoked Polish Kielbasa for awhile and have used fresh and granulated/powdered garlic. I definitely prefer fresh. We have a batched planned for next weekend I may just give this a try if I can convince my brother to deviate from the recipe. My question how do you know how much garlic juice is needed? By taste? I try to stay with the same garlic variety when making with fresh garlic to limit variations.
Ron Grisar I use cure 1 in the smoked/cured sausage, but the biały kielbasa doesn’t receive any.
zbigjeff Easter morning after Mass comes to mind.
Bob Stehlik Absolutely right after mass. But, don’t forget the freshly shaved horseradish root. I just smile thinking of my dad shaving it with a knife his dad used to cut leather when making/repairing shoes. It was short and stubby with a minor curve.
YooperDog Back in the day, it was a feel when they put their hands through it. In current times, it would be equivalent to 1 oz per pound. Just like any other recipe that used water, wine, beer so it will stuff better. It really depends how garlicky you want it. In my world, that amount is about correct.
YooperDog Also, maybe take a small block and treat it the “new” way and see what people think. Most of the homemade klobase (Slovenian Sausage) was only made during the winter because in their own words: You don’t want to cook it. You just want to smoke it. Cooking is done when you put it in a slighter simmering pot.
I just cut up 41lbs of butt and vac packed in prep for pres day weekend sausage making and you guys have me changing to the boiled garlic in the recipe, I cannot wait, thanks for all the advice.
zbigjeff Thanks. That is the way we cook our biały kielbasa, fresh Polish.
YooperDog AND the place smells like a piece of heaven. I’m smiling with you when you decide to fire up the “test” when you’re done creating.