So it’s hunting season, the garden harvest is packaged and frozen, and I have another half steer coming in about three weeks. I need to start weeding out freezer contents.
To that end, I came across a small pork shoulder from the last half hog I bought. Trimming it out yielded 2 1/2#. It just so happened I also had 1 1/2# of duck breast in the freezer as well. Add in a pound of pork fat from the box I picked up at a local shop, and you have sausage.
I’m out of kielbasa, so that was a given. Seasonings were:
40 gm kosher salt
5.5 gm Cure #1
10 gm sugar
3 gm majoram
6 cloves garlic
1/2 cup ice cold water
Cube the duck and pork, add the seasonings and leave in the fridge overnight.
I did the first grind through the course plate and the second through the medium plate. We’ll see how the texture is with this batch. I usually like kielbasa a little finer, but I’m gun shy after my last batch of breakfast sausage turned out gummy and tough. Stuffed and hung on my custom drying rack/target stand for the night. The different lengths are due to the craptacular casings I have on hand. Hot smoke tomorrow.
To that end, I came across a small pork shoulder from the last half hog I bought. Trimming it out yielded 2 1/2#. It just so happened I also had 1 1/2# of duck breast in the freezer as well. Add in a pound of pork fat from the box I picked up at a local shop, and you have sausage.
I’m out of kielbasa, so that was a given. Seasonings were:
40 gm kosher salt
5.5 gm Cure #1
10 gm sugar
3 gm majoram
6 cloves garlic
1/2 cup ice cold water
Cube the duck and pork, add the seasonings and leave in the fridge overnight.
I did the first grind through the course plate and the second through the medium plate. We’ll see how the texture is with this batch. I usually like kielbasa a little finer, but I’m gun shy after my last batch of breakfast sausage turned out gummy and tough. Stuffed and hung on my custom drying rack/target stand for the night. The different lengths are due to the craptacular casings I have on hand. Hot smoke tomorrow.
