Lucky enough to have ground venison in the freezer and some leftover pork back fat , I thought with all this time on my hands I might as well make some kielbasa
All ground through a 3/16 plate and mixed by hand ready to stuff into 32mm casings
Stuffed into premeasured 12 inch casings and tied off with butcher's twine
A few hours in for a 5 hour smoke in the mes. Keep temp around 155 degrees and finished at a IT of 150
After a ice water bath and an hour of blooming this is what these will be used for. We bought about 6 boxes of this just before the shit hit the fan.
Made a meal out of this tonight to celebrate the birth of my grandson, born 4/03/20. He is home and all are well amist all of this nerve wracking time.
Thanks for looking and hope this finds all you and your families the best.
All ground through a 3/16 plate and mixed by hand ready to stuff into 32mm casings
Stuffed into premeasured 12 inch casings and tied off with butcher's twine
A few hours in for a 5 hour smoke in the mes. Keep temp around 155 degrees and finished at a IT of 150
After a ice water bath and an hour of blooming this is what these will be used for. We bought about 6 boxes of this just before the shit hit the fan.
Made a meal out of this tonight to celebrate the birth of my grandson, born 4/03/20. He is home and all are well amist all of this nerve wracking time.
Thanks for looking and hope this finds all you and your families the best.
