Venison Smoked Kielbasa

[nepas]

Doing 5 lbs for a guy here in the park.

Mix, cure.



Hog casings soaking 32mm.






Ready for the fridge, no time to stuff/smoke today. The guy already had this ground to do. IMHO his fat cut in is to much.

[Sam3]

Given how dark Venison meat is, I would have to say the same just looking at it.

[sliding_billy]

I'll take whatever you can't eat!

[nepas]

Given how dark Venison meat is, I would have to say the same just looking at it.

Thats why i like processing my own. But being this is his.
Have to keep temp low so it dont fat-out.

[teesquare]

I know deer can be lean....but this guy will sweat lard after eating those....

[nepas]

Got busy with things, got the Kielbasa stuffed this afternoon.


I take the meat to the end of the tube, the casing slides on easier.


Knot the end of the casing and poke a hole to eliminate any air.



One down, few more to go.



Now in the fridge for tomorrow. Going with Oak smoke.

[nepas]

Hanging for smoke.




PID running 130 thru 170

[TentHunteR]

Hanging for smoke.

You got us hanging too, to see how they turn out!   

[nepas]

So far so good. No sign of fat-out

Next time i'm going to do the fat cut in for him.

[nepas]

How bouts a double smoke.....EH

[CaptJack]

Rick
when we killed a deer we would mix the final butchered weight with the same weight in pork butt
(a good fat mix)
cube and grind with our seasoning
then smoke

[Sam3]

Rick
when we killed a deer we would mix the final butchered weight with the same weight in pork butt
(a good fat mix)
cube and grind with our seasoning
then smoke

I'm doing 60/40 now. I did the same for many years Capt.

[CaptJack]

Sam
we smoked ours' so long we normally rendered the fat out of it

[Sam3]

Sam
we smoked ours' so long we normally rendered the fat out of it

Gotcha. 

[nepas]

This guy mixed at 40% fat, way to much.

I only cut 20% in with my venison or elk.

Fat-out not good, makes for a dry crumbly sausage.