First try at Kielbasa
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Johnboy13 for mustard seed about 1/2 tsp per pound of meat to start with, you could go up more as your taste buds like. For garlic powder 1.5 g per kg or about a 1/4 tsp per pound. For fresh garlic it would be around 2-3 X that amount. Garlic is a bit subjective because there are so many fresh varieties. I am typically heavy on the garlic, prefer fresh. But when I am tweaking a recipe to my baseline I use powder or granulated to keep things consistent. I think I have my math and conversions correct, anyone can keep me honest. A good reference book is,’ Home Production of Quality Meats and Sausages’ by Stanley and Adam Mariański. It took me awhile to convert, I grew up with my relatives using their hands as measuring devices. Try converting those recipes. LOL
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cdavis I really need to try these. They look great. I think you are right. The color looks really good.
ND Mike I think the flavor is a little better also
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cdavis Those look amazing. I have no doubt they’ll turn out good.
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wdaly thanks. They did turn out really good.
I can’t wait to try them.
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