Smoked venison (elk) polish sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Water (1 quart)
2 cups Soy protein concentrate
6 tablespoons Salt
2 tablespoons Powdered dextrose
2 teaspoons (level) Prague Powder #1
1 tablespoon Ground black pepper
2 larges Cloves of fresh garlic
1 Tsp.margoram (heaping)
8 pounds Lean elk or venison
2 pounds Regular pork trimmings


GRINDING: Chill all meat and grind through ¼" 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 don't have smoker throw in 3 or 4 tbsp liquid smoke then stuff. Boil them up.

Posted to bbq-digest V5 #513 by Don Havranek <phl3871@...> on Sep 06, 1997

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