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["1. Mince garlic fine. Saute the seasonings in bacon fat drippings. after cooked down add a pint of water. Boil & cool.", "2. Cut the pork off the bone & into strips maybe 1"" by 3"". Strips go through the grinder better than chunks. Don't trim if not enough fat, the kielbasa will be dry and hard.-trim off any bloody-type stuff though. Put the meat into storage bins, pour the cool seasoned liquid over, add about 4 cups ice cubes and KNEAD together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. meat absorbs the flavors.", "3. Next day, soak casings in warm water for 3 hours to make flexible. Cut in 4 ft. lengths. Put meat in the freezer for 1/2 to 1 hour before you start to stiffen meat -it's easier to put through the grinder. Stick one end of each casing on the faucet, run warm water through the inside of casing", "4. Put a little oil on your hand & run it over the horn where meat comes out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it up while it's filling, less pressure on the casing. make to desired length. Or until it splits! Tie it off with string or knot the end. or for links twist it every 6"" or so to make smaller sausages.", "5. Put back in fridge after making sausage/ links to dry overnnight. Then freeze in 2 LB. packages. .", "6. To cook, boil sausage for at least 45 minutes. consider 4 oz serving per person.", "7. Serve with ketchup, mustard, horseradish."]
