Can someone check my math :)

paul catt · Feb 18, 2013

I am using Shannin127 recipie for Kielbasa If someone could look over my math I would owe ya big time ....

Kielbasa
Meats	Gr/Kg	Actual	Ratio
pork (picnic 75%)	1000	1800.0	1.8
Kosher Salt	17	30.6	1.8
Cure #1	2.25	4.1	1.8
Cracked Black Pepper	2	3.6	1.8
Minced Garlic	5	9.0	1.8
cold water	115	207.0	1.8

This is what I'm going to do

Kielbasa
Meats	Gr/Kg	Actual	Ratio
pork (picnic 75%)	1000	2800.0	1.8
Kosher Salt	17	47.0	1.8
Cure #1	2.25	6.35	1.8
Cracked Black Pepper	2	5.6	1.8
Minced Garlic	5	14	1.8
cold water	115	322	1.8

I checked using the cure calculator here http://www.wedlinydomowe.com/sausage-recipes/cure-calculator

it says to use 6.9 .....in the great sceme of things 6.3 and 6.9 isn't much different when your talking about grams ... and even at 6.9 I'm still in that safety zone and not overdoing the cure ...right ?

Thanks for helping me ...I got the meat cut up and ready to go (and a pot of chili to boot ..pics on the way

shannon127 · Feb 18, 2013

Paul,

Here is my updated calculator.
https://statich.smokingmeatforums.com/f/f6/f605c1ab_RecipeCalculator.vnd.ms-excel

paul catt · Feb 18, 2013

Sweet ..thanks ...so if Im using the granulated garlic I should use 6.3 grams and increase the water to 322 grams thanks again

shannon127 · Feb 18, 2013

That is correct, 6.3 granulated garlic and 322 cold water. Also 6.3 grams of cure #1 would put you at 140 parts per million, well within the threshold of 120-156ppm

shannon127 · Feb 18, 2013

Can't wait to see the pics.

paul catt · Feb 18, 2013

OK here are the photos ....

Picnic de-boned

kaibasa 001.JPG

paul catt
Feb 18, 2013

Wish I knew how to make cracklings lol

Spices weighed out ...

kaibasa 004.JPG

paul catt
Feb 18, 2013

All spiced up and ready to go

kaibasa 005.JPG

paul catt
Feb 18, 2013

The grind ..course ...I have large medium and small I used large

kaibasa 006.JPG

paul catt
Feb 18, 2013

And now I'm cooking with grease ...(pun intended )

kaibasa 007.JPG

paul catt
Feb 18, 2013

Halfway finished

kaibasa 008.JPG

paul catt
Feb 18, 2013

The plan is to smoke it tomorrow....

Shannon 127 .... only one test fry using your recipe ...I didn't add a thing..its kinda had a bacon flavor ....can't wait to get it smoked I got a bag of cherry and a bag of apple

shannon127 · Feb 18, 2013

It looks pretty darn good so far!!

mickey jay · Feb 18, 2013

Your 'actual' numbers are correct, but the ratio is 2.8 rather than 1.8 for anyone running calculations at home.

That's some good looking basa there! Wait till you smoke it. It'll darken up considerably.

paul catt · Feb 18, 2013

oh and I made a pot of chili today ... I bought the spices from Sage spice I think was the name of it ..... Man ..I can tell you that I will never use store bought chili powder again ....

kaibasa 003.JPG

paul catt
Feb 18, 2013

mickey jay · Feb 19, 2013

I have to be careful with 'real' chili powder as it tends to be a lot more spicy than the regular store bought.

paul catt · Feb 19, 2013

Mickey Jay said:
I have to be careful with 'real' chili powder as it tends to be a lot more spicy than the regular store bought.

Brother ... you ain't lieing about that ..... it was good but it numb my lips a little

shannon127 · Feb 19, 2013

Paul,

You may want to invest in a dedicated stuffer. I see you ran it through your grinder. This can cause the fat to smear and render out during smoking. Watch your temps pretty closely and hopefully you will not have any problems.

Shannon

wes w · Feb 19, 2013

Looks great Paul, you won't be dissapointed with the outcome.

Best pork skins around. You'll never buy another bag

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

paul catt · Feb 19, 2013

Shannon127 said:
Paul,

You may want to invest in a dedicated stuffer. I see you ran it through your grinder. This can cause the fat to smear and render out during smoking. Watch your temps pretty closely and hopefully you will not have any problems.

Shannon

Hmm would it be better for me to lay them on a rack instead of hanging them ? The stuffer is next on the list of new toys ...I was thinking about a horn one but those can ones seem real nice too

Either way .. with a stuffer ... can just one person still stuff or does it take 2 people ?

shannon127 · Feb 19, 2013

I gernerally hang mine. About 2 hours in, I turn them. Stay away from the horn type, very hard to use especially with smaller diameter sausages. Vertical stuffers are good. I can sell you one of mine.

Stuffers.jpg

shannon127
Jan 16, 2013

paul catt · Feb 19, 2013

Shannon ....What happened ...how did you end up with so many stuffers lol ...now I have stuffer envy ....I can just hear my GF now

I cant make out the name on the smaller ones whats the brand .... looks ot be something other than LEM

shannon127 · Feb 19, 2013

I bought 3 TSM 5lbs from a company who was going out of business, just because they were the older models made in the USA. The 2 F Dick stuffers and 24lb TSM stuffers I bought at an auction along with 3 slicers. Thought I was buying 3 total turns out it was 3 of each. That taught me to read the fine print before I bid.

paul catt · Feb 20, 2013

Sounds like you made out at the auctions

paul catt · Feb 20, 2013

and now we are SMOKING ......

Smoking K and CB 001.JPG

paul catt
Feb 20, 2013

black · Feb 20, 2013

Can someone check my math :)

Smoke Blower

Smoking Fanatic

Smoke Blower

Smoking Fanatic

Smoking Fanatic

Smoke Blower

Smoking Fanatic

Meat Mopper

Smoke Blower

Meat Mopper

Smoke Blower

Smoking Fanatic

Master of the Pit

Smoke Blower

Smoking Fanatic

Smoke Blower

Smoking Fanatic

Smoke Blower

Smoke Blower

Smoking Fanatic

Similar threads

Hot Threads

Featured Blackened Rockfish...