Seasoning and spices

[Biggy1]

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.

 

[shannon127]

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

 

[DanMcG]

Not 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

 

[shannon127]

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 maybe like you are making Ring Bologna? If that is the case I would
Cure 1 = 11.4
Kosher salt = 72.6 grams
course black pepper = 16,
mustard seeds =13.6,
granulated garlic =18.2,
marjoram =0, but you can add 13.6 if you like
Water =227 ml
NFDM=0
I would also add
Brown Sugar = 36.3
Onion powder = 11.5

 

[Biggy1]

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

Trying to make Keilbasa links.

 

[Biggy1]

Not 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

Got it thanks

 

[shannon127]

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

 

[Biggy1]

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

I will add the cure#1 and omit the mustard seed. Thanks

 

[shannon127]

Adjust your salt back to offset the cure 1 as well

 

[Biggy1]

I will add the cure#1 and omit the mustard seed. Thanks

Adjust your salt back to offset the cure 1 as well

Ok so for 10lbs. add 11.3 cure#1 and kosher salt 72 grams.

 

[indaswamp]

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.

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...

 

[Biggy1]

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...

Thanks Indaswamp !