Smoked Venison (Elk) Polish Sausage

Smoked Venison (Elk) Polish Sausage Ingredients

INGREDIENTS FOR 10 LBS	1 tb Ground black pepper
2 lb Water (1 quart)	2 lg Cloves of fresh garlic
2 c Soy protein concentrate	1 Tsp.margoram (heaping)
6 tb Salt	8 lb Lean elk or venison
2 tb Powdered dextrose	2 lb Regular pork trimmings
2 ts (level) Prague Powder #1

Instructions for Smoked Venison (Elk) Polish Sausage

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 120 degrees F. and leave dampers wide open. Sausage will dry more for about 45 minutes. After this period, gradually adjust smoker to 160-170 degrees with dampers open. Allow to smoke until the internal temperature reaches 152 degrees. If you dont have smoker throw in 3 or 4 tbsp liquid smoke then stuff. Boil them up. Posted to bbq-digest V5 #513 by Don Havranek on Sep 06, 1997

Main Ingredient: Cuisine: Eastern European

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Ingredient Insight - look inside this recipe

Garlic

Pork

Salt

Eastern European

for flavor and categorization

This takes some time to do but you can smoke a lot of it at one time.

promfh
on May 4 2007 12:07AM

Total Time: 12:00
Active time: 2:00

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