Wild Boar and Venison Kiełbasa

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redzed
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Wild Boar and Venison Kiełbasa

Post by redzed » Fri Dec 07, 2018 17:24

Wild Boar and Venison Kiełbasa

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A few days ago I returned from a trip to Saskatchewan with a supply of meat to play with. I scored some farmed wild boar meat and white tail and mule deer venison. My brother in law, nephews and niece are the hunters. The first thing that I made was smoked sausage using 55% Class II fatty wild boar, 35% Class I lean well trimmed venison and 10% Class III boar and venison. Meats were cured for two days with 17g/kg salt and 2g/kg Cure #1, Class I meat ground with #10 plate, Class II with #7, and Class III twice with #3. Since this was my first go at this combination I made only 12lbs but I am happy with the result and will make again. It's a good spice blend and the sausage is soft and has a mouth feel like you usually get when using side pork (belly) or jowl.

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Sausage seasoned with 3g pepper, 0.6g juniper, 0.7 coriander, 0.5g mace, 1.5g marjoram
and 4g home grown fresh garlic.
Smoked for 3 hours at 135-145F and finished by poaching for 15 minutes at 167F

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Brother in law with mule buck harvested in Southwestern Saskatchewan

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Shoulder from farmed wild boar. Nice and fat and a great pairing for the lean venison
Last edited by redzed on Sun Dec 23, 2018 17:17, edited 2 times in total.
bolepa
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Post by bolepa » Fri Dec 07, 2018 21:53

redzed, Nice looking sausage!Great color...Did you use 30-35 mm casing for this sausage? I am looking forward to try this recipe but with pork only....
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Post by redzed » Sat Dec 08, 2018 08:38

bolepa wrote:redzed, Nice looking sausage!Great color...Did you use 30-35 mm casing for this sausage? I am looking forward to try this recipe but with pork only....
They are even narrower, 29-32 (green ring). But I soaked them for 3 days in the fridge and they stretch out quite nicely. The only thing about this particular hank is that the casings have a lot of whiskers and tangle easily.
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Post by bolepa » Sat Dec 08, 2018 19:03

Thanks, redzed. I have exact size - 29-32 mm - hog casing in my stash. Perfecto!
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Post by Zyggy » Sat Dec 15, 2018 18:39

I have not been here for a while but am glad I came back and foung the recipe for this sausage. It sure looks nice. I got sme deer meat from a friend who hunts and will try making it tomorrow.
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