Well I borrowed my Dad's stuffer again, but we made a lot of klobasa! All together 150# of seasoned suasage. 25 pounds went to pan sausage and 125 was stuffed into hog guts (casings) and smoked. I used 75 pounds deer meat, 30 pounds domestic hog meat, and 45 pounds wild hog which I shot last Thursday night. The pan sausage is for breakfast, so I added sage. It will be vac sealed today. I started smoking the links this morning and they will be ready in a few hours. 30 of the links will stay in the smoke house until dried completely (a few days) for dried sausage. The other 85 will get about 4 hours of smoke.
here is my Dad's old 4 qt enterprise stuffer. It has made us thousands of pounds of Klobase
here is the grinder steup I just made/bought. A #32 grinder, a 1725 rpm 1/2 hp motor, a 1/2" pulley, and a 12" pulley. It worked better than I thought.
this is a pic of my wife filling the stuffer. This is an old pic from last year. notice in the pic I have my Dad's grinder. It is a #32 with a 1 hp motor and a 39:1 inline gear reducer. That setup is perfect, but I can't afford the gear reducer (~$300-$400)
here are the links hanging in my smokehouse. I threw it together last week. My old smoke house was made out of a 5' wide grain bin and it worked great, but a summer storm with high winds lifted it off the ground and flung it across the field into a big oak tree about 100 yards away. My new one is anchored down
getting the fire started for the smoke. Inside temps never get above 100 deg F. You don't want to cook it- you want to smoke it only.
you can kinda see the smoke starting to come out. I use post oak or mesquite. This time it is post oak.