Smoked Venison (Elk) Polish Sausage

Recipe Ingredients

		Ingredients For 10 Lbs.
2 lbs	908g / 32oz	Water - (1 quart)
2 cups	474ml	Soy protein concentrate
6 tablespoons	90ml	Salt
2 tablespoons	30ml	Powdered dextrose
2 teaspoons	10ml	Prague Powder #1 - (level)
1 tablespoon	15ml	Ground black pepper
2 tablespoons	30ml	Cloves of fresh garlic (large)
1 teaspoon	5ml	Marjoram - (heaping)
8 lbs	3632g / 128oz	Lean elk or venison
2 lbs	908g / 32oz	Regular 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

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10 (3 votes)

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