Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: julzzz on March 09, 2011, 08:48:51 PM
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Im making 20 pounds of beef keilbasa this weekend, if everything goes ok I will us deer meat next time. I asked my grams if I could use her sausage stuffer. I remember watching my grandpa make keilbasa when I was a wee one, he had his own smokehouse and re stocked the fire every few hours.
Im doing mine in my Bradley smoker I will post picts this weekend. My Grams stuffer weighs about 20 pounds and is made out of cast iron, they don't make em like they used to.
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I love the old Enterprise stuffers. That looks almost identical to mine. A couple tips for those old ones if you've never used one before. Looks like most of the black coating on the inside of that one is gone. That causes a slight gap between the plunger disk and the inside of the stuffer. The meat will start oozing out when under pressure. What you need is some kind of gasket. A wet piece of deer hide or pigskin works very well. What also works is a gallon sized ziploc freezer bag. You can work it around the outside of the plunger before you start stuffing. These stuffers are extremely heavy duty and will stuff anything. I just did 12 lbs of Kielbasa a couple weekends ago.
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stuffed my keilbasa today will let it set overnight, I got 4 racks full. Will start smoking tomorrow. :IBCOOL:
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Looks great so far looks like you turned the casings inside out
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heres a pict of the done deal. :) everyone loves it, I put 20 packages in the freezer.
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Those look great, nicely done!!!
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I used the casings as they came in the Hi Mountain cure box, just soaked and rinsed them. How do I turn them right side out :dunno: never heard of that.
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Nice.
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to turn the casings inside out just fold over one end and fill that fold with water it will turn easy enough and it will get rid of all the vains in the casing just a cosmetic thing for better looking sausages it looks like yours where done already those are some great looking sausages good job
