hunter24605
Handloader
- Apr 30, 2016
- 2,519
- 4,129
Everyone was burnt out on the boar kielbasa we made from out last wild boar, so I grabbed 3 pounds of it and used a pickling brine I found. Very simple to make, and I’d assume any sausage would work. All it requires is:
3 pound sausage (fully cooked/smoked)
4-1/2 cups white vinegar
3-1/2 cups water
2-1/2 tbs crushed red pepper
1-1/2 tbs minced garlic
6 bay leaves
Combine vinegar, water, red pepper, and garlic and bring to a boil.
Cut up sausage and put in container with bay leaves.
Pour brine over sausage, seal and refrigerate for 2-3 days.
It’s only been a day and a half, but a small piece for quality control says they’re going to be yummy!
I might try with deer brats.
3 pound sausage (fully cooked/smoked)
4-1/2 cups white vinegar
3-1/2 cups water
2-1/2 tbs crushed red pepper
1-1/2 tbs minced garlic
6 bay leaves
Combine vinegar, water, red pepper, and garlic and bring to a boil.
Cut up sausage and put in container with bay leaves.
Pour brine over sausage, seal and refrigerate for 2-3 days.
It’s only been a day and a half, but a small piece for quality control says they’re going to be yummy!
I might try with deer brats.
