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