| Preparation
Instructions:
MEAT PREPARATION
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Begin by slicing
the skin on the picnic at the rear of the fresh ham.
Once you have sliced thru the skin, grasp the skin and open
it. Begin separating the skin from the meat using a
very sharp knife. Do this in a fashion where the meat
is not damaged.
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Remove the
visible fat from the meat with the same knife. After
90% of the visible fat is removed, begin slicing the meat
from the bone. You ought to be able to retain
about 40% to 50% of the original weight of the meat-bone
combination (5-7 pounds). Continue slicing until the
bone is reasonably clean.
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If you want lean
Kolbasi, you may want to inspect sliced pieces and remove excess fat.
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Cut the solid
meat chunks into 1 inch cubes. Place the meat in the
refrigerator for about 2 hours. This will firm the
meat and will allow good, coarse meat for sausage.
GRINDING THE MEAT
AND ADDING SPICES
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Setup a grinder
(hand crank or electric type) using only the coarse grind
components (disk with larger holes).
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Load the feed
with medium amounts of meat. Do not exceed the
capacity of the feed container and do not push the meat into
the screw mechanism because the screw will carry the meat to
the cutting blade without extra pressure.
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Be sure that you
have a container to catch the ground meat.
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Place the meat
into a large bowl. Pre-measure spices and other
condiments and place them into a small bowl. When
ready to mix, sprinkle all of the contents over the ground
meat and (with your rubber gloves on), knead the spices into
the meat until uniformly mixed.
STUFFING THE
SAUSAGE SKIN
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Now you are ready
to stuff the sausage skin. Sausage skin can bee
purchased at any large supermarket. They typically
come packed in a small plastic container and are packed in
salt. In order to use them they must soak in tepid
water. (This removes the salt and the casings become
soft and easier to load on the filler horn.)
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Apply the casing
to the filler horn of the stuffer. When totally
applied to the horn, tie the other end of the casing into a
simple knot. Filling is a two person job.
Someone must feed the sausage meat into the feeding machine
and the other person must hold the casing and ease it onto a
plate. The feeding of the skin is accomplished by the
drive screw in the feeding machine. Continue to make
the sausage until you are out of meat.
COOKING THE
SAUSAGE
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The sausage can
be smoked, boiled, baked, fried or microwaved. For a
dark zesty taste, you can put the sausage in a smoker for
about three hours using Mesquite or other flavored wood
chips. With any method, make sure the
sausage is completely cooked.
ENJOY!
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