Cooking Index - Cooking Recipes & IdeasSmoked Venison (Elk) Polish Sausage Recipe - Cooking Index

Smoked Venison (Elk) Polish Sausage

Type: Game, Meat
Serves: 1 people

Recipe Ingredients

  Ingredients For 10 Lbs.
2 lbs 908g / 32ozWater - (1 quart)
2 cups 474mlSoy protein concentrate
6 tablespoons 90mlSalt
2 tablespoons 30mlPowdered dextrose
2 teaspoons 10mlPrague Powder #1 - (level)
1 tablespoon 15mlGround black pepper
2 tablespoons 30mlCloves of fresh garlic (large)
1 teaspoon 5mlMarjoram - (heaping)
8 lbs 3632g / 128ozLean elk or venison
2 lbs 908g / 32ozRegular pork trimmings

Recipe Instructions

GRINDING: Chill all meat and grind through 1/4" or 3/16" grinder plate. Be sure all the blood clots, bones and sinews have been removed. Place all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing.

SMOKING: Let sausage dry at room temperature for about 45 minutes after stuffing. Remove to smokehouse preheated at 120F and leave dampers wide open. Sausage will dry more for about 45 minutes. After this period, gradually adjust smoker to 160-170F with dampers open. Allow to smoke until the internal temperature reaches 152F.

If you don't have smoker, add 3 or 4 tbs. liquid smoke to the mix and then stuff. Boil the sausages.

Posted to BBQ List by Don Havranek <[email protected]> on Sep 06, 1997

Source:
Kent Wible

Rating

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10 (3 votes)

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