today's post is us making sausage.
Our elk, beef and pork meat is all thawed out and cut into smaller pieces. Next step, doctor it up with our special blend of seasonings and it's ready to go to the grinder.
|elk, beef and pork ~ seasoned for sausage|
|pork ~ seasoned for breakfast sausage|
All ground up and waiting to get stuffed into casings.
|the elk, beef and pork mixture|
These are the casings we're using this time around. They are fiberous casings ... not the natural casings like you would use on hot dogs, bratwurst, etc...
We are using the fiberous casings for the summer sausage because they can hold a heavier amount of meat versus the naturals. We like to pre-soak them in hot water and liquid smoke before using. The hot water makes them more pliable and the liquid smoke just adds another element of flavoring to the finished product.
... he told them all, "You eat this stuff too and it's about time you learn how to make it because your day is coming to take over this operation." Actually, our kids ~ Sara and Sam grew up around this life style of ours and have always helped out when it came to processing meat, etc... I think he said it for Don and Ash's benefit.
Don was filling the stuffer, Sara was cranking at the handle of the stuffer and Slim was putting on the casings, Sam was clamping on the hog rings on the ends of the casings ~ I didn't figure out what Ash was doing?? Me... I lucked out ... I get to watch!! Although I did have to do all the dishes and clean up the majority of the mess. I hate washing that grinder ... it's soooooooo heavy!
We ended up with 50 plus sticks of summer sausage in the smoke house ~
We went with the smaller sticks this time around... they're about half the size that we normally made them. We're finding the smaller sticks are a lot easier to store in the freezer when done, and get eaten up faster without waste of them drying out in the refrigerator.
Now... finishing up the pork breakfast sausage ~
That meat too had it's turn with the big ugly grinder ...
Some I packaged bulk into Ziploc freezer bags ~ the rest I spread out onto pans and scored it with a knife into sausage patties ... which I'll vacuum seal today after spending a night in the freezer to harden.
We also do our own bacon and side pork ~ hot dogs, landjaegers, jerky, bratwurst, kielbasa, smoked turkey, chicken, game hens, smoked salmon, to name a few things on the grocery list ...
|home cured and smoked bacon|
( this ones for you Lucy! lol )
or as our grandparents and their parents before them would call it ~ SOUSE
Another aspect of our heritage ... and I hope that our children will carry on when we're gone.
We live a very frugal and self sufficient way of life up here in the north woods.
It's hard work ... but I think it's worth it.
Until next time...
So it goes in my neck of the woods.