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Just finished 20 pounds of kielbasa sausage

 
Posts: 122
Location: Saskatchewan
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I cold smoked this Venison Kielbasa sausage for about 30 hours with trembling aspen for the wood. My drafty smokehouse stayed just above freezing temps the whole time and the flavour that it left is almost perfect. There is also some Canadian bacon in there aswell.
20191231_132701.jpg
Drafty smokehouse
Drafty smokehouse
 
gardener & hugelmaster
Posts: 2093
Location: mountains of Tennessee
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Wow. What a nice problem to have!

Did you make the sausage? Perhaps you could share the recipe & technique. I'm sure many people would like to learn more about it.
 
Marc Dube
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Location: Saskatchewan
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Yes I made the sausage. I started by cutting the meat into cubes and mixing in all the spices and cure letting it sit chilled in this form for 48 hours. After that I ground the mixture up added in the fat and stuffed into natural hog casings. I let it chill uncovered over night to help the outside dry out a little bit.

The next morning I put it in the smoker and kept the fire going for the full 30 hours. The little fire box can go about 3 to 5 hours between stocking, in total it used about 6 small standing dead aspen trees that were about 4 inches in diameter and 12 feet long.

It stayed just above freezing the whole time but definitely did not get to anything resembling warm. We poached some in simmering water to an internal temp of 160 to eat cold like you would garlic sausage. The rest was frozen and will be cooked as needed.

The recipe is just something that I came up with and is actually the first one I've ever written down, still could use a couple tweaks though.
It is as follows.
20 lb of venison,   2 lb of onion,  3 whole heads of garlic (both of which gets put through the grinder), 1/3 cup sage, 1/2 cup whole mustard seed, 2/3 cup ground cummin, 18gram of #1 cure, 160 grams of salt, and 2 lb of lard added in for fat content.
 
steward
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Location: Moved from south central WI to Portland, OR
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That sounds amazing.  I love venison/pork sausage.
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