Homemade Sausage Making

Wild Boar and Venison Kiełbasa



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.


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


Brother in law with mule buck harvested in Southwestern Saskatchewan


Shoulder from farmed wild boar. Nice and fat and a great pairing for the lean venison

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....

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.

Thanks, redzed. I have exact size - 29-32 mm - hog casing in my stash. Perfecto!

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.