First time making Kielbasa

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smokingrev17

Newbie
Original poster
Jun 14, 2015
5
10
Hey, first time I'm making some sausage in the edible casing. I had to adjust the recipe because I realized I didn't have any cure #1 on hand and no store had it around me. I did, however, have some tenderquick on hand. I did some reading on the site and knew I needed to make some adjustments as I did this, so I removed the salt as I saw on the chart at http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making

Here is the recipe I was looking to use:

10lb Pork shoulder 

5 tbs Tenderquick

2 tbs sugar

2 tbs garlic powder

2 tbs black pepper

2 tbs majoram leaves

1 tbs onion powder

1 1/2 tbs mustard powder

1/2 tbs allspice

Pork casing

Are there any other adjustments you guys would suggest? I used the chart and was wanting to make sure I didn't get anything messed up. As long as it looks good, I'll try and get some pictures up if I don't fail horribly!  :D 
 
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