Weekend sausage

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StefanS
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Re: Weekend sausage

Post by StefanS » Mon Dec 30, 2019 20:50

WOW - it is very impressed - my congrats. And amount of products :) :shock: (bravo) Piekne kielbasy....
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jjnurk
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Re: Weekend sausage

Post by jjnurk » Tue Dec 31, 2019 17:13

StefanS wrote:
Mon Dec 30, 2019 20:50
Piekne kielbasy....
Dzięki !!!
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redzed
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Re: Weekend sausage

Post by redzed » Sun Jan 05, 2020 17:48

Joe that was a quite the load of sausage you made! I made only 17kg before Christmas and worked all day at it. You made enough to feed a Polish army division! How about giving us the recipe for your sausage? I really would like to see the ingredients and process.
Happy new year!
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Re: Weekend sausage

Post by jjnurk » Mon Jan 27, 2020 16:27

redzed wrote:
Sun Jan 05, 2020 17:48
How about giving us the recipe for your sausage? I really would like to see the ingredients and process.
Well Chris, it's really nothing special:

salt 1.8% - includes the amount in the cure
bl pepper 2.0%
paprika 2.0%
sugar 1.0%
majoram 1.0%
cure .3%
garlic 60 gm / 25 lbs

Considering the volume, I don't get front shoulders and de-bone, I get ground pork, 70/30 (ground 2x for the binding qualities) and 80/20. Mix them at 50:50. The butcher won't do a 75/25 blend for me so I have to do it myself. I noticed that the 70/30 is too fatty whereas the 80/20 is too lean. The mixture seems to work quite nicely. For venison, I use 70/30, (2x ground) and a 50:50 mixture of pork to venison. Once again the 80/20 is too lean.
I mix and stuff the night before, let it hang and smoke on oak chips the following day till the internal temp reaches 160-165F, which is about 3-4 hrs. Soak in cold water once it's done and eat !!!!
Of course there are several beverages consumed during both processes :lol:
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redzed
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Re: Weekend sausage

Post by redzed » Thu Jan 30, 2020 18:49

Looks like a great recipe as far as the ingredients, but I think you would have a better product if you processed your own meat, classified it, and cured the cubed meat for 2 days before grinding. Having a good proportion of class 1 pork ground with a 12mm plate really does make a difference. I know it takes a great deal of time, but in the end definitely worth it.
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Butterbean
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Re: Weekend sausage

Post by Butterbean » Thu Jan 30, 2020 21:03

Nice deer and nice looking sausages! Your deer are much larger than ours.
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jjnurk
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Re: Weekend sausage

Post by jjnurk » Fri Feb 07, 2020 14:31

Hey Chris, thanks for the advise on the meat processing, however due to the large volumes that I go through, that would take me a forever and a day to do. I'm restricted quite a bit for not only time but space as well. To tell you the honest truth, I can't say, even for myself, that I've done the process that you've laid out.
Apart from the taste of any recipe, when you say that it makes a difference, are you taking about the texture of the final product or is there really more flavour imparted into the meat by segregating the different classes?
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Re: Weekend sausage

Post by jjnurk » Fri Feb 07, 2020 14:34

Butterbean wrote:
Thu Jan 30, 2020 21:03
Your deer are much larger than ours.
Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 points short of B and C record, non-typical.
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Re: Weekend sausage

Post by Butterbean » Sat Feb 08, 2020 00:02

jjnurk wrote:
Fri Feb 07, 2020 14:34
Butterbean wrote:
Thu Jan 30, 2020 21:03
Your deer are much larger than ours.
Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 points short of B and C record, non-typical.
That sounds like it was a monster! We are covered up in deer here but too many want to shoot juvenile bucks rather than letting them get some age on them. Our doe buck ratio is way out of wack and its not uncommon for me to see 10-15 doe when I hunt and with so many doe the good bucks just hole up and wait for the doe to come to them. Of course, I'm unique in that I won't shoot a buck unless its a wall hanger and the odds of me seeing a wall hanger is slim because when those fifteen doe show themselves I start putting meat on the ground. :P
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