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Smoked Venison (Elk) Polish Sausage
Ingredients:
***INGREDIENTS FOR 10 LBS.***
2 pounds water -- (1 quart)
2 cups soy protein concentrate
6 tablespoon salt
2 tablespoon powdered dextrose
2 teaspoons Prague Powder #1 -- (level)
1 tablespoon ground black pepper
2 large cloves of fresh garlic
1 teaspoon marjoram -- (heaping)
8 pounds lean elk or venison
2 pounds regular pork trimmings
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 on Sep 06, 1997 |
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