Smoked Venison (elk) Polish Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Water, 1 quart |
| 2 | c | Soy protein concentrate |
| 6 | T | Salt |
| 2 | T | Powdered dextrose |
| 2 | t | level Prague Powder #1 |
| 1 | T | Ground black pepper |
| 2 | Cloves of fresh garlic | |
| 1 | Tsp.margoram, heaping | |
| 8 | lb | Lean elk or venison |
| 2 | lb | 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 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@montana.com> on Sep 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 41887.1mg
Potassium: 102.8mg
Carbohydrates: 4.1g
Fiber: 1.6g
Sugar: <1g
Protein: <1g