<![CDATA[Fresh KIELBASA]]>Can smoked kielbasa seasoning (4550393220) be used for fresh kielbasa? If so do you leave out the sure cure? I haven’t got my new smoker finished yet so smoking is out. Anyway I prefer fresh kielbasa for the Easter weekend.

]]>https://waltonsdev.nodebb.com/topic/2255/fresh-kielbasaRSS for NodeThu, 10 Sep 2026 22:01:11 GMTFri, 10 Apr 2020 00:14:42 GMT60<![CDATA[Reply to Fresh KIELBASA on Sat, 11 Apr 2020 15:29:38 GMT]]>It was a question as I thought I would try your seasoning packet but I’ll just go back to the old tried and true recipe. Thanks guys!

]]>https://waltonsdev.nodebb.com/post/16098https://waltonsdev.nodebb.com/post/16098Sat, 11 Apr 2020 15:29:38 GMT<![CDATA[Reply to Fresh KIELBASA on Fri, 10 Apr 2020 17:55:52 GMT]]>Nord If you are making it at home then yeah you can. If you are selling it then there are actual guidelines to what qualifies as fresh and since phosphate artificially holds water it can’t be used. I didn’t know the erythorbate would disqualify it though, thanks Cabelas90

]]>https://waltonsdev.nodebb.com/post/16040https://waltonsdev.nodebb.com/post/16040Fri, 10 Apr 2020 17:55:52 GMT<![CDATA[Reply to Fresh KIELBASA on Fri, 10 Apr 2020 12:36:41 GMT]]>Nord I have to Say this but per USDA a Fresh sausage can not contain phosphates or sodium erythorbate. But it would probably work I would leave out the sure cure as well.

]]>https://waltonsdev.nodebb.com/post/16013https://waltonsdev.nodebb.com/post/16013Fri, 10 Apr 2020 12:36:41 GMT