I've been so busy at work and at a couple of other "projects" I seem to have been appointed to that I haven't had much time to make any sausage lately. So I decided to take a day off and make a little bit... 100 lbs!
I started with Kielbasa. It's a favourite here with all the relatives and friends. I made 60 lbs of it. This time I decided to try using 55 mm fiberous casings for the heck of it. I usually mix in 20 lb batches. Hear is my current version of my recipe.
Kielbasa
10 lbs ground beef
10 lbs ground pork
4 cups water
10 Tbs salt
2 Tbs sugar
4 tsp cure #1
3 Tbs course black pepper
3 tsp garlic powder
4 tsp marjoram
4 tsp cayenne
2 cups whey powder or powdered milk
I also did some venison sausage. I wanted to try something different so I kind of concocted this based on a number of different recipes. I made 40 lbs of it, also stuffed in 55 mm fiberous casings and mixed in 20 lb batches.
Venison Sausage
8 lbs ground venison
12 lbs ground pork
4 cups water
10 Tbs salt
2 Tbs sugar
4 tsp cure #1
3 Tbs course black pepper
3 Tbs garlic powder
3 Tbs oregano
4 Tbs paprika
3 Tbs chipotle powder
2 Tbs mustard seed
2 cups whey powder or powdered milk
Here's a few pictures...
Click to enlarge...
Full load... all 100 lbs at once
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0621_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0621_800x598.jpg)
Venison all packaged up...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0632_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0632_800x598.jpg)
Kielbasa all packaged up...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0636_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0636_800x598.jpg)
Mike
You keep that up and you will put Schnieders out of business ;)
The Martins (Menonites) in my area would make you an honerary member on the spot!
I think you made too much......Too bad I'm not closer.
Lumpy
Looks Great Mike!! Wish I could take a day off and just make sausage.
Very nice Mike
If the few of us that make sausage got together we could put the martins, weavers, stolzfus and parker bros all out of business.
nepas
looks great Mike. Your kielbasa recipe looks very close to the one I use. Most of the time I use 100% pork though. If I mix another meat in with it its venison but I only put 10% venison in so it does not get too dry.
Quote from: pensrock on July 11, 2009, 06:28:53 AM
looks great Mike. Your kielbasa recipe looks very close to the one I use. Most of the time I use 100% pork though. If I mix another meat in with it its venison but I only put 10% venison in so it does not get too dry.
I have had that problem in the past. What I started doing was increasing the fat content in the pork that I use. In the above recipe for venison its 60% pork and 40% venison. At this ratio I like to have at least 30% fat in the pork. The texture and moisture content turned out very well.
I had a quick taste of the venison sausage when I was packaging it and it tastes good but I think for my taste I would like a little more heat to it. I'll see how it is as it ages a bit. I could always use a little more chipotle or add some cayenne to it next time.
That's what makes sausage making so great... playing with ingredients until you get it dialled into your taste buds. ;)
Mike
Nice little batch of sausage you made.
Looks like you had a fun day.
WOW! That looks like a lot of sausage and it looks like it turned out great!
Ole
Hi Mike,
Those look fantastic!
Thanks for posting your recipes so we can make some too. :)
Carolyn
Mike,
Thanks for posting the Kielbasa recipe. I'm sure that will be my first sausage that I smoke.
John