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Wild Hog Kielbasa - fill the freezer right

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    Wild Hog Kielbasa - fill the freezer right

    I have been taking a lot of wild hog this year and processing it at home into a number of different cuts. I thought I would share one of my favorites so far - old school Kielbasa. Great for breakfast, lunch, dinner, or tailgate. If you are a hunter and have never checked out Hank Shaw's website you are missing out - his recipes are always a hit in my house.

    https://honest-food.net/polish-kielbasa-recipe/

    This recipe is easy to follow and I usually make it in 15# batches (that's what my grill can smoke in a single go). I tend to stuff these in lots of various lengths so it's easy to adjust quantities based on what I end up cooking. Enjoy!
    Attached Files

    #2
    Looks good. It sure took some nice color on!! The casings should snap nicely!!

    Comment


      #3
      Looks great! I printed that recipe out, will try it next time I make kielbasa. I like all of the garlic he uses in the recipe.

      Check out the version I made, found on youtube: Polish recipe that has been in their family for probably 100 years. I've made it twice. The first time was with pork, second time was venison and pork.

      https://pitmaster.amazingribs.com/fo...tic-old-recipe
      Last edited by 58limited; May 2, 2021, 09:50 AM.

      Comment


      • conmanbeta
        conmanbeta commented
        Editing a comment
        Awesome, I will give that a try. Just prepped 10# each of his Kielbasa, Andouille, and Spicy Italian. All good stuff.

      #4
      Looking good!
      My old Blue Heeler would have had those gone in a second!
      Last edited by Dick Anderson; May 2, 2021, 10:43 AM.

      Comment


      • conmanbeta
        conmanbeta commented
        Editing a comment
        Yeah, the drying process definitely requires the dogs to be locked up tight.

      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        Just curious.. why are you drying them??

      #5
      Every recipe I have read for Kielbasa calls for drying out the casing before smoking. I assume this allows the meat to come to room temperature before going into the smoker, I read somewhere that it helps with smoke penetration and elsewhere that this helps prevent tough casings. I have even read several recipes that specifically say this is a specific step for Kielbasa vs. other sausages. I haven't tried it without drying the casing out so I can't really intelligently say what difference it truly makes. Sometimes it is hard to separate the facts from the old wives tales.

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        I know alot of the old timers will say you have to dry the casings or the sausage will get sour.. I make alot of sausage and never dry any of it on purpose. I may have to let it sit in cooler until the smoker is empty but usually right off the stuffer then into the smoker. I don't see any difference between the two.. I would be really careful letting meat come to room temp in my opinion.i know if my meat inspector showed up and I had room temp sausage it would go in the dumpster..

      #6

      Looks cool, thanks for the recommendations!

      Comment

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