In the answer to questions from your first statement.
... When garlic is mentioned in the recipes, does this mean fresh garlic or garlic powder? If fresh, do you mince it or use a garlic press? ...
It doesn't have a big difference. However remember about the principle, ... "herbs and dried and ground spices have a more intense taste and the smell, - 1 tablespoon of fresh herbs chopped up corresponds to 1 teaspoon of herbs and dried spices and 1 / 2 teaspoon of minces.
Of course, the fresh garlic we are chopping very finely or we are letting in through a garlic press.
... In the recipe for Wedzona polska kielbasa, cold smoked version.....after you smoke the sausage it says to hang the sausage at 55 degrees farenhiet to dry it out some more. My question is, how long do you hold it like that? And where do you store sausage at 55? The fridge is too cold. ...
Recipe for Cold Smoked Polish Sausage of our Friend Stanley, you will find here http://www.wedlinydomowe.com/sausage-re ... smoked.htm
I have the climate similar to yours (I live in Florida
). I'm successfully making this type of sausage and store in the fridge for a weeks, (best type of refrigerators are "side by side" with the separate chamber of the freezer - then you have the appropriate ventilation and air flow
About drying ... I am drying in my garage in the temperature about 65 - 75*F and everything is in very goood quality. Avoid only a too great humidity.
About salt and curing salt.
... I have heard that when a recipe calls for salt, one type of salt may be, for example, 1 tablespoon, but another type of salt may require 1.5 tablespoon to get the same amount of salt. ...
By a few experience with the "saltness of salt"
personally I am using the "Canning & Pickling Salt" from "Morton". Saltness depends from the "Sodium" content in the salt. The mentioned salt which I am using, is a plain salt, not-iodized, without any additions.
For a curing the meat, I,m blending Prague#1 with the salt in following proportion:
... for 100 lbs of meat: 23oz of salt with 4oz of Prague
... Is there a difference between polska kielsbasa wedzona cold smoked versus hot smoked finished product? Taste/texture/quality? The hot smoked version seems much faster and easier to do. But I want it to be authentic. ...
For me, it is a big difference, both in the taste as well as the permanence of the sausage (and of other meats
) smoked cold.
Climatic conditions where I live, lets me use this method (cold smoking
) only for a few weeks in the year.
BonAir wrote: ... True.
And remember the fact that the teaspoon is not equal to a teaspoon
That's why it is important to weight the salt and spices. ...
In culinary recipies (what I have written previously on this forum
) terms such as: a cup, tablespoon, teaspoon, are not determined with any interpretation... measures of volume are standardized and have the patterns like on the picture below.
In conclusion,... people have different tastes and preferences. We can treat recipies as certain guidelines, ... fitting them into our own and our guests for use.
And finally ... kitchen is not a pharmacy