What more can I say?
Good luck and good smoking.
Question ?? Do you put the cure in the water or just mix it with the spices ?
That looked really good ...oh and the water bath ...170 degree's and leave the heat on ..or 170 turn off heat dump in the sausage ?
I usually cure and spice my sausage before it is ground. My thought is that it is easier to kill bacteria on one large surface than on millions of smaller ones. In doing so, it does take longer to cure. Smaller pieces equals a quicker cure. Either way I always add my liquid, in this case water, but in others wine, beer, whiskey.. just before stuffing. After adding the liquid you mix until it gets very tacky. This helps hold the sausage together. I also think keeps it moister, but have never done any scientific study.
Not sure how I missed this earlier. Any other questions please feel free to ask. If I don't know the answer, I will make something up......Wait no..... Actually there are some wonderful sausage makers here and someone will know the answer.
I have seen both from guys here but it will be interesting to hear who does what and maybe why? There was even different opinions on Grinding and waiting a day after adding the Cure and adding and stuffing right away...JJ
The thread is started. I hope everyone will go there are share their opinion. I included a poll so we all get a vote!!
I have a question.
I've all my equipments, meat and spices ready. Well, except for Cure #1. It's supposed to arrive on Monday.
Can I go ahead and grind the meat and add all the necessary spices, then just add the cure later, as soon as my package arrives? Im planning on doing it tonight ( I'm bored and Hubby went out )
It's my first time to make Kielbasa and Im going to use the recipe posted here btw.
You probably could do that. Just be sure to store it in a tightly sealed container as it will pick up ambient flavors. Also do not add the water until you are ready to stuff. I wish you luck, can't wait to see the results.
Our Christmas Ham- Made from picnic and using a recipe for Bauernschinken
I am not sure it could have come out better. I will start a thread and post the recipe as well.
And where can I find this post? Tried to look it up w/ no result. But looks Awesome!!
Thank you Smokeamotive---Here is the link to the post
Lots of garlic and marjoram makes Polish Kielbasa rock. Basil is sweet and floral tasting, much like marjoram, so works as an excellent alternative. Worth a try......I need to make me some more.........looks awesome for sure.....
I usually heat the water in a roasting pan on top of the stove to 175, then turn down to low. After you add the sausage it cools a little but then stays right around 170
You do great work Shannon!!!! i've been using ounces over the years but i think i'm going to pick up one of those metric scales. Never to old to learn LOL. I went through the entire thread and am very impressed with your helpfull tips to all who asked questions. That smoked picnic looks awesome!!. Reinhard