Venison Kielbasa Project

[Daybreak]

Shouldn't need a lot of words here , pictures will speak. Hog casings a little tricky to work with the first time. Srupp was right about a long cold soak; more pliable. Stainless steel stuffing tube would be nice as casings tend to grip the plastic ones. People were right about keeping every thing wet during stuffing, only had one blow out. Ten lbs yielded 21 & 3/4 feet sausage. Solo stuffing actually went well and a person can only get better. Sausage has gone into the smoker to dry for 90 minutes and then 3 hours of hickory smoke and finally a water bath to bring up to internal temp of 154 F. Pics coming...

[Daybreak]

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3876_zpsjlapc0kw.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3876_zpsjlapc0kw.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3877_zpsp4tz2x1z.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3877_zpsp4tz2x1z.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3879_zpsonrxqsaf.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3879_zpsonrxqsaf.jpg.html)
http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3882_zps4pr6tjmc.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3882_zps4pr6tjmc.jpg.html)

[Daybreak]

Mule deer trim, frozen in big a pieces as possible and then cubed frozen.

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3884_zpsgz7sa9op.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3884_zpsgz7sa9op.jpg.html)

Pork and deer 50/50

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3886_zpsdle2cwih.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3886_zpsdle2cwih.jpg.html)

3/8ths grind

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3887_zpssd9ukdih.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3887_zpssd9ukdih.jpg.html)

3/16ths grind

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3888_zpsebqk4lrz.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3888_zpsebqk4lrz.jpg.html)

[Daybreak]

Run bread through grinder to expel all meat

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3890_zps9bo1pinn.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3890_zps9bo1pinn.jpg.html)

Flavour

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3892_zps3uum2grz.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3892_zps3uum2grz.jpg.html)
http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3893_zpsi46ujyd6.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3893_zpsi46ujyd6.jpg.html)

Mix

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3894_zpsrfz7mobu.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3894_zpsrfz7mobu.jpg.html)

[Daybreak]

Test product before proceeding

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3897_zps4botyihm.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3897_zps4botyihm.jpg.html)

Passed QC

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3898_zpsdk8mtvqs.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3898_zpsdk8mtvqs.jpg.html)

First coilers

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3899_zpse2nrhciy.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3899_zpse2nrhciy.jpg.html)

Coiler cluster

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3900_zpsxcf9vpe0.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3900_zpsxcf9vpe0.jpg.html)

[Daybreak]

Air dry

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3902_zpsrpyrxtpd.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3902_zpsrpyrxtpd.jpg.html)

Into smoker @ 4:30 pm

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3905_zpsvlgbfoaq.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3905_zpsvlgbfoaq.jpg.html)

[Glenny]

So far sooo awesome DB. What kinda smoker you gots? I have a big chief type but I don't think it's hot enough. Gotta gets me a Bradley. Snaussage looks good.

[Daybreak]

I am using a Bradley. I have given them less than good reviews on this site however I went ahead and did some modifications and it's what I have to work with. I'm learning sausage as I go but I do know that temperature control is pretty important. You do not want the internal temperature of the sausage to exceed 158 F otherwise the fat will melt out and make for a dry, mealy sausage. On the other hand you have to ensure that the internal temperature reach's 152 - 155 F to ensure the product is safe to eat. I am not going to attempt bear pepperoni until I know this is going to work.

[Fozzie]

I also use a Bradley. Every year I tell myself that I am gonna go back to a large home built outhouse sized smoker, hasn't happened yet. Be careful with the hickory, if you use too much smoke I find it will make the sausage bitter. Get a battery operated
meat probe that alarms when the internal temperature is met. They work really well.

[Glenny]

I like the good ole indigenous Alder.

[Stone Sheep Steve]

Looking good!! Makes me want to attempt more on my own.

[Ohwildwon]

Thanks for posting Daybreak!

Just turning down the road your on...:D

[Daybreak]

Out of the smoker

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3908_zpsatlykxgj.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3908_zpsatlykxgj.jpg.html)

Into the bath

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3910_zpslyjt3rxk.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3910_zpslyjt3rxk.jpg.html)

Finished and good eating

http://i283.photobucket.com/albums/kk300/logonphoto/Kielbasa%20Dec%202015/IMG_3912_zpsl3nmmjob.jpg (http://s283.photobucket.com/user/logonphoto/media/Kielbasa%20Dec%202015/IMG_3912_zpsl3nmmjob.jpg.html)

[tomahawk]

Wow Harry, nice job buddy. Looks great and excellent job on the pictures of how you got there. Solo stuffing isn't easy so right on getting it done. Did you adjust your spices after the taste test before you stuffed?

[Daybreak]

I did not make any adjustments although I could stand the sausage hotter. Next time I will be doubling the cayenne and the ground red pepper flakes. Other than that it tastes really good and the texture is perfect. If any one is thinking of trying their own sausage I suggest you stop thinking about it and get started. Great way to use your game scraps, pass an off season day and put some fancy meats in the freezer.

[BigD_83]

Nice tip on using the bread to clean the grinder...you're making it look easy for those of us on the fence about doing this for ourselves.

[Daybreak]

BigD_83,

I procrastinated for years. As I thought about it and started reading it was intimidating. All the talk about cures and the different types, food safe, timing the production. Now having done it, I suggest anyone that has even an inkling to try just do it. You don't have to have all the fancy equipment to get started as sausage can be made and simply rolled into saran, frozen and then sliced as patties as needed. A grinder is really enough to get yourself started.

Looking back, I wish I had started decades ago. Once you do get the equipment you have it for life and it will pay for itself. Yesterday went so well I'm gearing up for pepperoni tomorrow.

I have to say that it is not difficult to do at all and many people shy away because sausage making has always been a mystery and best left to the butcher. Put that behind you and you will be amazed what you can produce. Get off the fence man and join the fun. If you or anyone has any questions I would be glad to try to help.

[markomoose]

Good Schtuff Daybreak.I was lucky enough to have a great mentor in my rookie years as a hunter/sausage coiler.I applaud you for jumping in there and doing your research!It's not difficult and you made it look deliciously easy.I still use my old Polish hand grinder and make wicked table fare every season.It's my favorite way of using up last years game.I used to make large batches but have more fun doing small batches and different spices and flavours. Cheers Mark! Oh ya and as Glenny said alder is still my favorite!

[wildcatter]

Made 50lbs of moose and pork sausage with a body of mine and I will post more pictures after the smoking is done.

http://www.huntingbc.ca/photos/data/500/medium/073_1200x674_.jpg

[M.Dean]

Looks like you've got it down pat! And sausage making is a very rewarding hobby, you can take a recipe and add or remove anything you like, until it's exactly the way you want it, and you can truly call it "Your Recipe"! I've been doing it off and on for years, and every batch gets a little bit better each time! Keep up the good, and tasty work!

[HarryToolips]

Nice work!......

[markomoose]

I've never thrown them in a bath? What is the purpose??

[IronNoggin]

I've never thrown them in a bath? What is the purpose??

Common practice among many to bring the internal temperature of the sausage up to snuff before cooling & blooming.
Especially useful for those whose smoker will not get hot enough to do so.

Here's the digs: http://www.dakotahsausagestuffer.com/homemade-sausage-s/1941.htm

Cheers,
Nog

[markomoose]

Thanks Nog!I' m informed now. Thanks Mark