Hell yes! :clap2:
I made some pork stock from bones from a whole pig I cooked a couple weeks ago. I made some kielbasa today out of the Rytek Kutas book "Great Sausage Recipes and Meat Curing" (a must have for sausage making and meat curing IMO) and figured I'd substitute pork stock for water in the mix. That was a good move. :thumb: I did something like this a little while back when I put chuckie drippings in a batch of garlic sausage and got a very good result.
I didn't make a lot of links/rings today because I didn't realize I was running out of farking casings :tsk: but I at least have some bulk for a fatty or 2. :whoo:.
Here are today's sausages hanging out - I used hickory and threw some cherry chips on the fire:
I cooked 'em low until the casings dried, and kept 'em low to get 'em nice & smoky. I hung out around 130 for a couple/few hours. I cranked up to around 180 after I figured it was time to get things moving. When they hit and IT of 150-ish, I gave 'em an ice bath to stop them from cooking more.
Then a quick dunk in boiling water to tighten up the casings.
This is one I yanked out of the cooker. It tasted fanfarkingtastic. The best part was my son really liked it - it makes me really happy to see my young'uns enjoy something I've cooked. :thumb:
Soooo...I've learned that pork stock is good stuff. I think I'll be hanging on to bones after cooking any kind of bone in pork and making stock with it so I'll always have it around for things like this, for beans, etc.
Early on, as the pork stock was thawing out, I asked my son if he wanted a pork slushee but for some reason he declined. :tsk:
Thanks for looking!
I made some pork stock from bones from a whole pig I cooked a couple weeks ago. I made some kielbasa today out of the Rytek Kutas book "Great Sausage Recipes and Meat Curing" (a must have for sausage making and meat curing IMO) and figured I'd substitute pork stock for water in the mix. That was a good move. :thumb: I did something like this a little while back when I put chuckie drippings in a batch of garlic sausage and got a very good result.
I didn't make a lot of links/rings today because I didn't realize I was running out of farking casings :tsk: but I at least have some bulk for a fatty or 2. :whoo:.
Here are today's sausages hanging out - I used hickory and threw some cherry chips on the fire:
I cooked 'em low until the casings dried, and kept 'em low to get 'em nice & smoky. I hung out around 130 for a couple/few hours. I cranked up to around 180 after I figured it was time to get things moving. When they hit and IT of 150-ish, I gave 'em an ice bath to stop them from cooking more.
Then a quick dunk in boiling water to tighten up the casings.
This is one I yanked out of the cooker. It tasted fanfarkingtastic. The best part was my son really liked it - it makes me really happy to see my young'uns enjoy something I've cooked. :thumb:
Soooo...I've learned that pork stock is good stuff. I think I'll be hanging on to bones after cooking any kind of bone in pork and making stock with it so I'll always have it around for things like this, for beans, etc.
Early on, as the pork stock was thawing out, I asked my son if he wanted a pork slushee but for some reason he declined. :tsk:
Thanks for looking!
