If you wanted to cure them, there are other cure accelerators that don’t affect the flavor as much as ECA. Ascorbic acid @1/4 tsp per 5 lbs. meat does the trick without significantly affecting flavor.
Water % when using sure gel.
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Using Sure gel when making polish kielbasa, what % weight water should I use? I usually use 10%.
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Using sure gel what % of the water should I use by weight, I usually use 10%.
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Fred Jensen 10% is fine, that would be 2.5 lb/pints per 25 lb batch. For smaller diameter we recommend .75 - 1.5 liters or so to help with the stuffing. 1 liter of water is just over 2 lb so you are in that range. You could go less if you wanted, as low as 1 - 1.5 would be fine for that diameter.
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Jonathon thank you for your expertise. Are you the same Jon on Tube I watch? You and your partner do a great job. I tried your sure gel and it made a huge difference.
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Fred Jensen Yup, that is me, thank you for that! Austin and I do the videos here, though he does less and less. I used to be on the community all the time but other duties keep pulling me away. Luckily, 2023 is the year of no major website changes (fingers crossed) so I am hoping to be around as much as I possibly can this year. Already I would say I have been on many times more in January than I was in most of the end of last year, so we are headed in the right direction!
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Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.
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