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...
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
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,
I would also add 10.2 grams of Cure 1 and only 72.6 grams Kosher salt.
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
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