So we decided to make some kielbasa(sp) with some of our venison this year, and unfortunately instead of pork shoulder we originally got ground and packaged pork, about 25 lbs of it, and i was hoping some of you had any ideas as to how to use it up? is it good for making jerky? its in the freezer now and we can't seem to think of anything to do with it. Thanks for the tips.

Wy not just use it in the sausage instead of the pork shoulder?

Ground pork shoulder is perfect for sausage . Here is my Kielbasa recipe

Kielbasa

10 lbs. Coarse ground pork
2 Tbs. Tender quick
2 Tbs. coarse Salt
2 Tbs. Black pepper
1 Tbs. Marjoram
2 Tbs. Corn syrup solids
4 Tbs Granulated Garlic
1cups water
1/2 cup milk powder.
Phosphate super binder

Mix all ingredients and allow to stand for 24 hrs. in the fridge. Stuff into casings. Cool smoke for 2 hrs @120 F until the casings are dry. Slowly increase the temp up to 165 F and hold until internal temp reaches 155F. Remove from smoker and chill in ice water. Hang to dry and bloom for at least an hour. Package and freeze or refrigerate and enjoy.

The recipe we had called for pork shoulder (i think that's what it was) to be cubed, as well as cubed venison, and ran through the grinder/sausage stuffer. We had some tonight and it was excellent.

I agree, use the pork for sausages. There are some killer recipes posted on here!!

Ham Loaf

2lb Ham ground
1lb Pork ground
1cup of tomato juice
2 eggs
2 cups of bread crumbs

Mix together, form a loaf and bake at 350 degrees for 1 hour, then Glaze

Glaze
½ cup pineapple juice
1 cup of Brown sugar
¼ cup vinegar
1 teaspoon prepared mustard

Mix together and pour over hamloaf andbake another ½ hour

Serve with baked yams and biscuits