It looked good, pork from own pig is much better than what you can buy at the store.
May I ask about the recipe for the sausage?
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Kristijan, tell us when the MacLeitinger restaurant opens 
Also, an idea popped up about smoking those sausages: What about a Slovenian woodgas meetup and a parade up and down your mountain with a couple sausages hanging in each hopper?
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Hello Kristijan; I love “meat” but it sure bothers me what happens just before picture #1. I like to go right to picture#5 which you haven’t shown yet. It doesn’t seem like you have been on your own farm long enough to grow a pig 400#. Where did you get the four new little “porkers”?
Are you still driving to work on charcoal or are you too busy to make charcoal?. TomC
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JO, l am afraid this doesent meet the fast food standards. The meat quality is to high
Jan, this year l am a bit bound with time so l only made basic recepie. Usualy l allso make some spicy, herb or chese sausages.
Roughly 60% pork meat, finely minced with some chunks
20% back fat
20% herbivore meat (beef, horse, deer… this year it was goat)
2% sea salt
Black Pepper
Garlic blended in red wine.
This is the recepie for both rosting, boiling or curing sausages however for curing sausages the meat is cleaned much more thurly and back fat in biger chunks.
One important thing l must mention is l stoped useinhg aditives years ago. Usualy people wuld mix a certain amount of binders, flavorings and sodium nitrite in. Sausages, ham, bacon and panceta dont have that pink colour from lack of nitrite but it tastes just the same.
Tom, we still jump between farms. I moved some animals to the new farm and those piglets were allso born there. I have 4 Minnesota minipig sows that l free range, they grow up to 100 ponds wich is much more practical to handle thain the “normal” ones. With superior meat quality.
That big pig was actualy a experiment to cross the minipig boar with that big voryety but the sow never got pregnat. So we just fattened it and you know the rest
No l do not. But l plan to once l build a big cone char maker.
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Thanks Kristijan.
I was going to try making sausage on moose meat, as it was quite a lot this year.
But it should work well to mix in pork and a little more fat in this sausage, because the moose has so little fat?
Curing, what is it? Smoked or dried?
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Yes for what l hear moose is like l wuld say add 30% pork fat.
Curing means drying yes.
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How do I dry sausage?
Salami 55mm diameter are tricky to dry so l stick to the thin diameter ones, 30mm like on the picture. It is important that you strain the garlic/wine smoothie prior to adding becouse garlic solids can turn the sausage yellow inside! And, the meat mix must be kneaded like bread untill it becomes sticky and tough, otherwise the sausage might fall apart upon cuting.
Once the casing is filled, the sausages are hanged on dry air so that the casing dryes some. Then they are smoked slightly and hanged again, but it is important the air is not to dry. The meat must dry slowly and ferment a bit (wine helps with that). Some spots of white mold are not a bad sign, preffered in fact! Adds to flavor and texture. Any other mold colour has to be thrown away!
Wipe off the exess mold with a moist towel to keep it at low level, and check the hardnes. Be carefull not to dry them to much. If vacuum bagged, they will last 2 years or more in a refridgerator, and develop best taste 6-12 months. Do not freze!
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Hi Kristijan, add a little white vinegar to the water when you wipe the white mold off to keep it from coming back.
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Thanks Kristian.
I have never dared dry sausage or meat, think it is easy it will be bad.
Would be interesting to try.
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Isnt the Nitrite in there to reduce the risk of botulism? I am all for doing things the old fashioned way, but from what I hear, botulism is not something you want to mess with. I got to see the salami making process during a stay on a farm in Italy, and it was pretty cool to see. I had never thought about why the fancy salamis you bought in the store were always covered in white dust … yep, mold is part of the process.
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From what I read, botulism toxin is readily broken down by cooking. So a good practice would be to cook the sausage, much as people did with canned meats etc. I suppose that if a person knows what to do, and the moisture content is low enough, or the salt high enough, botulism isn’t a serious risk?
I never realized you had to have a Chemical Eng. degree to butcher and prepare meat.TomC
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Good evening Jeff , i dont have a snow gasifier, though i tryed like heck too make a hydrogen on demand electrisizor. before seeing drive on wood, HAVE WOOD WILL TRAVEL gasifer plans, best there is gasifier plans. My migrain head ace cooled down a bit today too. we are down in the teens tonight, no snow here yet in michigan since last storm melted. Looks like you got lumber there, or is that motor fuel.
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I hate those things!
Maybe both. The lumber is for the tiny off grid workshop. Under the snow is sawdust that could become motor fuel. I love sawmilling ! ! !
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Like Garry sayd, l dont worry about botulism much. People evolved good sence for rotten food and if infected with botulism chances are some other bugs will allso infest it, make it smell or look bad.
Yes NaNO2 is there as a perservative but as a byproduct it allso changes the colour. Try mixing some with minced meat and make a burger out of it. When heated, a non nitrate burger coocks brown while the nitrate one will cook red or pink.
Tom, l think every task from everyday life is much easyer if you understand the basic background. Thats why l studyed chemistry 
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Cooking food, preparing foods, and baking is all about chemistry. Life in general is about chemistry.
Bob
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I never did well in chemistry even though I had it up through college. I wrote down every formula the prof put on the boad and memorized it. Then on the test they put up partial formula that I was suppose to finish. Never under stood how he expected us to finish it. It has only come to me since getting involve with woodgas, that that should not have been called “chemistry class” it should have been called, " Periodic table class". Maybe I would have understood that that chart on the wall in every chemistry room- had all the answers. TomC
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