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The susage making process!

post #1 of 4
Thread Starter 
My wife is a reporter for the local paper, she is writing a story on what to do with wild game. So I wrote this up for her, and thought I would share, its kinda generalized.

Sausage making process:

If meat is frozen it must be thawed, but not completely, partially frozen meat will grind easily and avoid emulsifying the fat(getting mushy) during the grinding process. For Goose Keilbasa I use a mixture of 50% goose and 50% pork, for pork I use the shoulder roast because it is about 70/30 or 80/20 meat to fat content and is fairly inexpensive as far as meat goes. For 30 lbs of sausage I use 15lbs of goose and 13lbs of pork roast meat and 2 lbs of pork suet. That seems to give me the right amount of fat content in my finished sausage.
The grinding process:
Cube all of the goose and pork, about 3”x3” or slightly larger to fit into the grinder. I like to then mix the cubed pork and goose before I start to grind. Then grind all through the coarse grinding plate, starting with some pork suet to help lubricate the grinder.

The mixing process:
I mix in the seasonings, cure and MSG. I use my hands to mix this, it must be mixed thoroughly. The most important ingredient is the cure, there are a few different types of cure, I mostly use sodium nitrite (because that is what comes in the kit), I am not an expert when it comes to the cure, but to my knowledge it kills the botulism which can grow during the cooking process.
After mixing the ground meat it goes through the grinder again, I like to use the fine grinding plate because I like that consistency in my sausage. The second grind does two things, further mixes the meat and gives the consistency of sausage you want.

The stuffing process:
For stuffing Kielbasa I use natural hog casings. Soak the casings in warm water for at least 30 minutes. Then I rinse the inside of the casings out. Then I stuff all of the sausage.

The cooking process:
Start smoker and get the smoke rolling. You want thin blue smoke, not white billowing smoke. A water smoker works best because it helps keep the casings from drying out. Place the meat in the smoker allowing space between for smoke penetration. Set smoker at 160-180 degrees and smoke sausage to an internal temperature of 145 (hold at 145 for at least 5 minutes) When cooked remove from smoker and place in an ice bath to cool rapidly. Sausage can then be kept in the refrigerator for 4 days or wrapped and frozen for up to 8 months (if it lasts that long).
post #2 of 4
That's a good tutorial. You didn't mention what brand of kit you use as some may not know what or where to buy. She could have mentioned that for more instruction they can log on and join SMF.biggrin.gif
post #3 of 4
I agree in most part of how u make your sausage-however when it comes to smoking it I start at a temp around 100,not much higher-after a couple hours I up the temps in 10* increments every hour or so till I finish off at the 160-165 area to bring sausage up to internal temp.but than thats just how 1 sausagemaker does his.
post #4 of 4
I'd double-check that 145 internal temp in the cooking instructions. I believe the USDA says to cook cured sausage to an internal temp of 155F. Most sausage books say 152F - 155F is safe.

You might also want to explain more about what the cure is and what its purpose is.
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