10 lbs. Pork shoulder = 80 grams of Kosher salt, course black pepper = ?, mustard seeds =?, granulated garlic =?, marjoram =? Water =?,NFDM=? Now Ya'll fill in the question marks that Ya'll would add. Just to see how close I am.
Trying to make Keilbasa links.What are you making? Kinda need to know that before we can answer.
Got it thanksNot sure what you're trying to make, but the salt looks right.
Here's a section out of the Marianskis book that might help you on the rest.
https://www.meatsandsausages.com/sausage-recipes/secrets
And here is my favorite Polish sausage that might help ya out.
https://www.meatsandsausages.com/sausage-recipes/polish-hot-smoked
I will add the cure#1 and omit the mustard seed. ThanksIf 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
I will add the cure#1 and omit the mustard seed. Thanks
Ok so for 10lbs. add 11.3 cure#1 and kosher salt 72 grams.Adjust your salt back to offset the cure 1 as well
10 lbs. Pork shoulder = 80 grams of Kosher salt, course black pepper = ?, mustard seeds =?, granulated garlic =?, marjoram =? Water =?,NFDM=? Now Ya'll fill in the question marks that Ya'll would add. Just to see how close I am.
Thanks Indaswamp !CBP= 10~12.5g
mustard seed= 1~1.5 tsp.
granulated garlic= 5~8g
marjoram= variable....depends on if dry or fresh and potency of the herb....if fresh it can be strong, while if dry and aged 6+months, it can weaken.
NFDM= 2.5~3% by weight
I agree with shannon on adding cure #1 and reducing salt...