Wedding Kielbasa | |||
Meats | Gr/Kg | Actual | Ratio |
pork 85/15 | 1000 | 3300 | 3.3 |
Kosher Salt | 16 | 52.8 | 3.3 |
Cure #1 | 2.25 | 7.4 | 3.3 |
Sugar | 2.25 | 7.4 | 3.3 |
Ground Black Pepper | 3.25 | 10.7 | 3.3 |
Minced Garlic | 3 | 9.9 | 3.3 |
Nutmeg | 1 | 3.3 | 3.3 |
cold water | 75 | 247.5 | 3.3 |
Grind through 3/8th die. Stuff in 32mm Hog casing. Smoke with cherry wood only at 165 degrees until internal temp is 150. Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours. Temperature not to exceed 80 degrees. Hang to dry for another 24 hours then refrigerate. Cut and serve at slightly less than room temperature. |
I can convert but you are far better off getting an inexpensive gram scale. They have them on ebay for $5-10Shannon,
Can you please convert that to pounds, cups, Tablespoons ect. New to all this !!!! Just LOVE TO EAT good food !!!
Thank you
Wally
Here you go Wally. I hope you enjoy!Shannon,
Can you please convert that to pounds, cups, Tablespoons ect. New to all this !!!! Just LOVE TO EAT good food !!!
Thank you
Wally
Wedding Kielbasa | ||
Meats | lbs/ Vol | |
pork 85/15 | 5lbs | |
Kosher Salt | 1/4 cup | |
Cure #1 | 1tsp | |
Sugar | 1tsp | |
Ground Black Pepper | 3 1/4 tsp | |
Minced Garlic | 3 cloves | |
Nutmeg | 1 1/4 tsp | |
cold water | 2/3 cup | |
Grind through 3/8th die. Stuff in 32mm Hog casing. Smoke with cherry wood only at 165 degrees until internal temp is 150. Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours. Temperature not to exceed 80 degrees. Hang to dry for another 24 hours then refrigerate. Cut and serve at slightly less than room temperature. |
Here you go: This was one I was working on last fall, but was never able to get it exactly as I remembered.
Wedding Kielbasa Meats Gr/Kg Actual Ratio pork 85/15 1000 3300 3.3 Can you clarify the 85/15 ratio? Is that meat to fat? Pork to beef?
I actually bought a stuffer after making this sausage. I am big on garlic so I normally go heavy on it. Thank you for posting!Here you go Wally. I hope you enjoy!
Wedding Kielbasa Meats lbs/ Vol pork 85/15 5lbs Kosher Salt 1/4 cup Cure #1 1tsp Sugar 1tsp Ground Black Pepper 3 1/4 tsp Minced Garlic 3 cloves Nutmeg 1 1/4 tsp cold water 2/3 cup Grind through 3/8th die. Stuff in 32mm Hog casing. Smoke with cherry wood only at 165 degrees until internal temp is 150. Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours. Temperature not to exceed 80 degrees. Hang to dry for another 24 hours then refrigerate. Cut and serve at slightly less than room temperature.