Can someone check my math :)

Discussion in 'Sausage' started by paul catt, Feb 18, 2013.

  1. paul catt

    paul catt Smoke Blower

    I am using Shannin127 recipie for Kielbasa If someone could look over my math I would  owe ya big time  ....
    Kielbasa
    MeatsGr/KgActualRatio
    pork (picnic 75%)10001800.01.8
    Kosher Salt1730.61.8
    Cure #12.254.11.8
    Cracked Black Pepper23.61.8
    Minced Garlic59.01.8
    cold water115207.01.8

    This is what I'm going to do
    Kielbasa
    MeatsGr/KgActualRatio
    pork (picnic 75%)10002800.01.8
    Kosher Salt1747.01.8
    Cure #12.256.351.8
    Cracked Black Pepper25.61.8
    Minced Garlic5141.8
    cold water1153221.8

    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
     
    Last edited: Feb 18, 2013
  2. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Last edited: Feb 18, 2013
  3. paul catt

    paul catt Smoke Blower

    Sweet ..thanks ...so if Im using the granulated garlic   I should use 6.3 grams   and increase the water to 322 grams   thanks again
     
  4. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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
     
  5. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Can't wait to see the pics.
     
  6. paul catt

    paul catt Smoke Blower

    OK here are the photos ....

    Picnic de-boned


    Wish I knew how to make cracklings  lol

    Spices weighed out ...


    All spiced up and ready to go


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


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


    Halfway finished


    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
     
  7. shannon127

    shannon127 Smoking Fanatic OTBS Member

    It looks pretty darn good so far!!
     
  8. mickey jay

    mickey jay Meat Mopper

    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.
     
  9. paul catt

    paul catt Smoke Blower

    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 ....

     
  10. mickey jay

    mickey jay Meat Mopper

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

    paul catt Smoke Blower

    Brother ... you ain't lieing about that ..... it was good but it numb my lips a little  [​IMG]
     
  12. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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
     
  13. wes w

    wes w Master of the Pit OTBS Member

  14. paul catt

    paul catt Smoke Blower

    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 ?
     
  15. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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. 

     
  16. paul catt

    paul catt Smoke Blower

    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  [​IMG]    I cant make out the name on the smaller ones  whats the brand .... looks ot be something other than LEM
     
  17. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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.
     
  18. paul catt

    paul catt Smoke Blower

    Sounds like you made out at the auctions
     
  19. paul catt

    paul catt Smoke Blower

    and now we are SMOKING ......

     
  20. z
     
    Last edited: Oct 16, 2013

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