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
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
