Recent content by shannon127

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  1. shannon127

    Newb sausage maker questions...

    https://www.homedepot.com/p/Warner-1-3-4-in-Spiral-Mixer-for-1-5-gal-Epoxy-205322/205053024?mtc=Shopping-B-F_D24-G-D24-Multi-Multi-NA-Feed-SMART-NA-NA-All_Paint_Smart&cm_mmc=Shopping-B-F_D24-G-D24-Multi-Multi-NA-Feed-SMART-NA-NA-All_Paint_Smart-71700000048001153-58700004793621602-9270004108054642...
  2. shannon127

    Newb sausage maker questions...

    It is a matter of preference. I like to cure and season before I grind. Usually the day before, then grind cold. Liquids I add during mixing. I think making sure your blades are sharp is just as important as the number of grinds. You want to avoid fat smear as much as possible. There are...
  3. shannon127

    Kielbasa start to finish for Chef Jimmy

    They stay in the water bath until the internal temperature reaches 155 F. Also if you cure before grinding there is less surface area for bacteria to grow. Ground meat has exponentially more surface area. Since bacteria grow on the surface, less cure is needed if you cure before grinding
  4. shannon127

    Kielbasa start to finish for Chef Jimmy

    the percentage of cure 1 to meat is 2.25%. The standard is 2.5%, but I cure my meat before I grind. Less surface area for bacterial infection, so less cure needed.
  5. shannon127

    Polish Sausage Help

    Thanks Jimmy for the shout out! For 10 lbs the weights would be: pork 4540 salt 77.2 Cure #1 10.2 pepper 9.1 garlic 22.7 cold water 454.0 I don't add marjoram to mine.
  6. shannon127

    Belgian Sausage

    Pleva's sells it. If you bought some perhaps we could reverse engineer it. https://www.plevasmeats.com/products.html
  7. shannon127

    Seasoning and spices

    Adjust your salt back to offset the cure 1 as well
  8. shannon127

    Seasoning and spices

    If you are smoking them you need to add cure 1. I would not add mustard or NFDM. Mustard is great to add to Brats but not a fan of it in my Kielbasa
  9. shannon127

    Seasoning and spices

    If I was making Kielbasa with 10lbs of Pork shoulder, I would add: course black pepper = 12.5, mustard seeds =0, granulated garlic =20.4, marjoram =0, but you can add 13.6 if you like Water =450 ml, NFDM=0. I would also add 10.2 grams of Cure 1 and only 72.6 grams Kosher salt. It seems...
  10. shannon127

    Seasoning and spices

    What are you making? Kinda need to know that before we can answer.
  11. shannon127

    Bratwurst recipe needed

    Which recipe did you use? If it was mine it should have been plenty flavorful.
  12. shannon127

    Bratwurst recipe needed

    Agree 100%. You should be able to find caraway at any grocery store. If they don't have in the spice aisle, go to the bakery. If they bake rye bread, they will have caraway. That being said caraway is what gives you that German flavor
  13. shannon127

    Sheep casings?

    I have 3 cases if you need some.
  14. shannon127

    Bratwurst recipe needed

    This is the best Brat recipe I have. I made the calculations for exactly 2 lbs of pork. Use a medium grind on the meat and very fine grind on the Mustard seed and Nutmeg. Stuff in hog casings.
  15. shannon127

    kielbasa and beer sausage

    I think my recipe calls for 5 grams of minced garlic/kg. I really do prefer to use the minced garlic or if I have to then use granulated. Some of the garlic powders don't have a whole lot of garlic flavor
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