Its not burned
Senior Cook
- Joined
- Sep 12, 2015
- Messages
- 106
Hiya fellers!
Been awhile. Haven't been doing much cooking lately what with the weather and all, but being as it's been a mild winter I did manage to do some simple stuff like burgers and chicken breast. My latest food thing is sausage.
First try was a venison/pork hunters snack sticks using Cabela's kit seasoning. Smoked them until they an internal of 165. Turned out great, but I had a major argument with the horn style stuffer and vowed to never use it again.
Looked on CL and found this Enterprise stuffer, circa unknown. Could be anywhere from the late 1800's to 1950. In 1951 they were purchased by Chop-Rite, and you can still buy them today from a website called Chop Rite 2. They still make all the parts too. New ones are around $600, I paid $100 and got a recipe for Hungarian Kielbasa from an old timer.
I gave it a thorough cleaning, and re-seasoned it. Lots of gunk, undoubtedly old fat, oil, and dirt. Nasty. It cleaned up good. Next attempt was this breakfast sausage. The recipe came from the Chop-Rite website and uses Maple Syrup. I substituted the syrup with some Shagbark Hickory syrup my sister made. Turned out really good!
All linked and ready to pop into the freezer. I will let these firm up, then break them down into 12 to 16 oz. vacuum sealed packages. this idea is that vacuum sealing will deform them when soft, but after they're partially frozen they'll hold their shape.
Next up, authentic Hungarian Kielbasa!
Been awhile. Haven't been doing much cooking lately what with the weather and all, but being as it's been a mild winter I did manage to do some simple stuff like burgers and chicken breast. My latest food thing is sausage.
First try was a venison/pork hunters snack sticks using Cabela's kit seasoning. Smoked them until they an internal of 165. Turned out great, but I had a major argument with the horn style stuffer and vowed to never use it again.
Looked on CL and found this Enterprise stuffer, circa unknown. Could be anywhere from the late 1800's to 1950. In 1951 they were purchased by Chop-Rite, and you can still buy them today from a website called Chop Rite 2. They still make all the parts too. New ones are around $600, I paid $100 and got a recipe for Hungarian Kielbasa from an old timer.
I gave it a thorough cleaning, and re-seasoned it. Lots of gunk, undoubtedly old fat, oil, and dirt. Nasty. It cleaned up good. Next attempt was this breakfast sausage. The recipe came from the Chop-Rite website and uses Maple Syrup. I substituted the syrup with some Shagbark Hickory syrup my sister made. Turned out really good!
All linked and ready to pop into the freezer. I will let these firm up, then break them down into 12 to 16 oz. vacuum sealed packages. this idea is that vacuum sealing will deform them when soft, but after they're partially frozen they'll hold their shape.
Next up, authentic Hungarian Kielbasa!
