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Smoked Venison Polish Sausage


Ingredients:

2 lbs. water (1 quart)
2 cups soy protein concentrate
6 tbsp. salt
2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
1 tbsp. ground black pepper
2 large cloves of fresh garlic
1 heaping tsp. marjoram
8 lbs. lean elk or venison
2 lbs. regular pork trimmings


Directions:

Chill all meat and grind through 1/4” or 3/16” grinder plate. Remove the blood clots, bones and sinews. 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. 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 F. with dampers open. Allow product to smoke until the internal temperature reaches 152 degrees F.