Kielbasa and Venison Sausage Day...

Mr Walleye · July 10, 2009, 10:41:32 PM

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

Venison all packaged up...

Kielbasa all packaged up...

Mike

lumpy · July 11, 2009, 01:44:22 AM

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

Tenpoint5 · July 11, 2009, 02:17:40 AM

Looks Great Mike!! Wish I could take a day off and just make sausage.

NePaSmoKer · July 11, 2009, 05:18:09 AM

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

pensrock · 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.

Mr Walleye · July 11, 2009, 06:43:35 AM

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

OU812 · July 13, 2009, 03:04:55 PM

Nice little batch of sausage you made.

Looks like you had a fun day.

easyridinole · July 13, 2009, 04:19:15 PM

WOW! That looks like a lot of sausage and it looks like it turned out great!

Ole

Caribou · July 13, 2009, 04:43:41 PM

Hi Mike,
Those look fantastic!
Thanks for posting your recipes so we can make some too. :)
Carolyn

BigJohnT · July 23, 2009, 02:56:55 PM

Mike,

Thanks for posting the Kielbasa recipe. I'm sure that will be my first sausage that I smoke.

John

Kielbasa and Venison Sausage Day...

lumpy

NePaSmoKer