Kielbasa - Fersh garlic vs. Granulated question

[gearloose]

In my 1984 Revised Edition of Rytek Kutas' book, his recipe for Kielbasa uses fresh garlic cloves.  I've seen other Kielbasa recipes that use granulated garlic.  What are the pros & cons of fresh vs. granulated? If I do not want to use fresh, what's a good substitution ratio of granulated to fresh?

Thanks,

Jim B.  aka: gearloose

 

[tropics]

 
In my 1984 Revised Edition of Rytek Kutas' book, his recipe for Kielbasa uses fresh garlic cloves.  I've seen other Kielbasa recipes that use granulated garlic.  What are the pros & cons of fresh vs. granulated? If I do not want to use fresh, what's a good substitution ratio of granulated to fresh?

Thanks,

Jim B.  aka: gearloose

I have the same book and always used garlic powder by taste 

https://www.thebalance.com/fresh-garlic-clove-substitute-1388919

Richie

 

[chef jimmyj]

I only use Fresh Garlic as that is what I prefer. It's all about the flavor you want. Jerky don't taste like a Steak. Raisins don't taste like Grapes. Same here...JJ

 

[blaise]

   Just my opinion.

I'm a garlic NUT!  I prefer fresh-----but there are some caveats, Fresh provides an aroma that you can't get with dry forms of garlic---that can be very important, especially in fresh sausage----but in my opinion fresh garlic doesn't freeze as well ---it's kinda of unpredictable. In smoked and cured I use only granulated----it's much easier and predictable. McCormick's calls for 1/8 tsp. per clove----I think that is way low----but I'm a garlic freak!

 I never use powdered garlic---the different manufactures products are all over the place in strength and consistency.

Blaise 

 

[jimmyinsd]

i quit on fresh and powdered garlic a few years ago in my brines, rubs, and other seasonings.  I went to granulated and havent been happier.  Its a consistent product in terms of flavor and it doesnt clump in the container.  However I dont like big bites of seasoning in most of my stuff,  so I used a coffee grinder and anything the I mix up get run through the coffee grinder so that everything is a pretty consistent size and by chopping it up a bit I think it releases some more of its aromatics and flavors.  even the granulated garlic gets chopped down a little as about all the spices go in the grinder at the same time.

 

[gearloose]

Well, here we go.  I'm a garlic hound, so this 10 lb. batch of Kielbasa has two Tbsp of granulated garlic.  The original Rytek Kutas recipe I used calls for two cloves of fresh garlic in 10 lb. of meat.

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• gearloose
• Jun 21, 2017

 

[shyzabrau]

 
Well, here we go.  I'm a garlic hound, so this 10 lb. batch of Kielbasa has two Tbsp of granulated garlic.  The original Rytek Kutas recipe I used calls for two cloves of fresh garlic in 10 lb. of meat.

I don't see how it is even possible to taste two cloves of garlic in ten pounds of meat...

 

[gearloose]

 
I don't see how it is even possible to taste two cloves of garlic in ten pounds of meat...

That was my thinking.  My tablespoons were rounded...

 

[gearloose]

Kielbasa is done!  Based on first taste samples, two heaping tablespoons of granulated garlic in a 10 lb. batch is definitely not too much garlic for my tastes.  In fact, next batch, I'm tempted to go three Tbsp.

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• gearloose
• Jun 21, 2017

 

[shyzabrau]

Making kielbasa right now. I'm using 120 grams of fresh garlic in 8.5 pounds of meat. We'll see how it turns out tomorrow...

 

[rw willy]

 
I don't see how it is even possible to taste two cloves of garlic in ten pounds of meat...

​Its not!   Couldn't taste it at all.  Live and learn.

 

[pagraybeard]

I use fresh garlic in my kielbasa. 6-8 cloves depending on the size in 10#.just what I do