I use no cure but go to the freezer right after stuffing. I then remove them and vac seal them after they are frozen.
What is your go to Smoked Sausage seasoning?
Now that deer seasoning is coming to a close, it is time to make sausage.
I have been very pleased with the Walton’s Blue Ribbon Brat, Willies snack sticks, and H Summer Sausage seasoning so this time I plan to order my smoked sausage seasoning from them instead of mixing my own blend.
Which do you prefer, Garlic Smoked Sausage, or Smoked Kielbasa? Differences in flavor profile?
Which binder do you prefer for this type sausage. Sure Gel, soy protein, or Carrot Fiber?
JohnG5 last edited by
keend0 Depends on which route you want to go. If you want to make a traditional kielbasa I would recommend using Signature Smoked Kielbasa Seasoning, Sure Cure (packet included with the seasoning), Smoked Meat Stabilizer and Sure Gel Meat Binder.