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Smoked Venison (Elk) Polish Sausage


2 pounds water; (1 quart)
2 cups soy protein concentrate
6 tablespoons salt
2 tablespoons 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

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 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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