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Kielbasa , as fresh as it gets

post #1 of 6
Thread Starter 

Let me start from the beginning.

We needed to breed our 2 sows , we were going to do the Ai but this was more cost effective.

Found this boar on CL , for $200 he was a steal.

Put him in with the sows , he did his bizness and I separated him for 40 days to make sure they didn't come in to heat again.

His name was Nike , he was real gentle and a great looking pig all around.

The man said he was 2 1/2 yrs old

 

 

We butchered him on Wed evening. I bought a 24 c ft freezer off of Cl and converted it to a refrigerator. Put the 1/4's in there for the night. The next morning my wife started de-boning the carcass. My brother-in-law and I had to run to Sandpoint and get some cow feed, by the time we got back , she had all but one 1/4 done.

We fried a pork chop to test for taint , there was a tiny bit I could taste , bro-in-law thought it was ok. I decided to sausage it all.

After it was all boned out we ended up with 280 # of meat , I'm gona estimate he weighed about 525#.

We made lots of breakfast sausage and quite a bit of ground pork , some Brats ( which came out too spicy for my wife to eat ) Ohh Well....I guess I will have to eat it all..

 

 

NOW to the Kielbasa

 

 

45# of ground pork

 

 

The Spice Master ( my lovely wife ) at work.

Here is the recipe we used , http://www.lets-make-sausage.com/polish-kielbasa.html

 

 

 

All mixed up and ready to stuff.

 

 

 

Making Links.......

 

 

 

In the Hillbilly Smokehouse to dry out.

 

 

 

 

A nice beverage at 141 deg f Rollin Smoke for 3 hours , then to 150 IT

I hosed them down to cool them off, then hung in the smoker for 2 hrs

 

 

Of course we had to try one right outa the smoker.......AWESOME

 

 

 

In the frig/freezer overnight. There are 3 trays like this one.  That's 45# of Bacon sides brining underneath them.

 

 

This was our first attempt at making sausage links , and smoking sausage.

I think it turned out great , they have a great flavor. They are a bit dry , I think next time I will add some fat in the mix.

Last night we had fried potatoes , onions , and kielbasa. It was delicious

 

 

The only trouble we had was when stuffing. The air in the pot seemed to cause aot of problems at the end of the horn. It would blow up the casing , causing it to be too full. We had a few blow outs due to this.

Any tips on keeping the air out ?

 

Thanks for looking

 

Dwane

post #2 of 6
The only trouble we had was when stuffing. The air in the pot seemed to cause aot of problems at the end of the horn. It would blow up the casing , causing it to be too full. We had a few blow outs due to this.

Any tips on keeping the air out ?



Dwane, morning..... First off..... WOW..... What a cool day.... Good deal on the Boar.... Paid for himself in AI, (Au Natural) and a load of sausage to boot.... I think I smell roses.....

Question.... What was the "taint" smell you were looking for and why ????

About the air in the horn.... When I fill my stuffer, I throw in 1-2# balls of meat and mash it down to expel the air... continue until the can is full.... then crank the plunger until the air is out of the can, from under the plunger, and continue until meat comes out the horn... then tie off the end of the casing...
Is that the answer you were looking for....
post #3 of 6

Great advice from Dave with the air pockets.  You got a great team there with both of you working on all that good sausage!!!  Everything looks great!!! Reinhard

post #4 of 6
Great looking kielbasa! I have to say though I prefer my beer to be cooler than 141degrees!!!
post #5 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

The only trouble we had was when stuffing. The air in the pot seemed to cause aot of problems at the end of the horn. It would blow up the casing , causing it to be too full. We had a few blow outs due to this.

Any tips on keeping the air out ?




Dwane, morning..... First off..... WOW..... What a cool day.... Good deal on the Boar.... Paid for himself in AI, (Au Natural) and a load of sausage to boot.... I think I smell roses.....

Question.... What was the "taint" smell you were looking for and why ????

About the air in the horn.... When I fill my stuffer, I throw in 1-2# balls of meat and mash it down to expel the air... continue until the can is full.... then crank the plunger until the air is out of the can, from under the plunger, and continue until meat comes out the horn... then tie off the end of the casing...
Is that the answer you were looking for....

I was looking for "boar taint" that's what they call it, its a rank, gamey,  or musky taste that boar meat will get from being around sows in estrus. I had heard you can separate them away from sows for min 30 days , but I just didn't want to chance it AND I wanted more sausage anyway , LOL

 

Sounds great on the air problem , I will try that next time.

 

TY

 

Quote:
Originally Posted by Reinhard View Post
 

Great advice from Dave with the air pockets.  You got a great team there with both of you working on all that good sausage!!!  Everything looks great!!! Reinhard

 

Thanks buddy

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Great looking kielbasa! I have to say though I prefer my beer to be cooler than 141degrees!!!

 LOL , that would be BAD beer that hot...

post #6 of 6

I pack the meat in my stuffers with a balled fist which packs it hard with less air. My old stuffer piston has no relief valve(newer models do) so I crank the piston down VERY slowly at first and air will pass by the piston  o-ring and out the top instead of down the tube.

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