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I have a lot of venison to use this year and sausage is one of my favorite uses. Here's an easy recipe for venison polish sausage from Rytek Kutas " Great Sausage..." book.
For 10 pounds
4 cups water
2 cups soy protein concentrate (I substituted dry milk)
5 TBL salt
2 TBL powdered dextrose
2 tsp pink salt (Instacure #1)
1 TBL fine black pepper
2 large cloves of garlic (I substituted 1/4 tsp garlic powder)
1 heaping tsp of marjoram
8 lbs venison
2 lbs pork
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Chill meat and grind through 1/4 or 3/16 grinder plate. Mix all remaining ingredients. Stuff into hog casings.
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Let sausage dry at room temperature for 45 minutes.
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I'm getting ready to load them into the smoker. Hang in smoker for 45 minutes at 120 F to dry with damper wide open. Raise temp to 160 to 170 F and add smoke as desired with damper 1/4 inch open. Smoke until internal temp of 152 F is reached. More pics to follow.
-Brian
Nice to see you got the kids involved, they will remember it for ever.
Smart move huntin them power lines this year and darn nice shot :) Good lookin sausages, thanks for the preview :)
Great looking deer and sausage.
Thank you. Yes the girls love to help out, almost as much as they like to eat it. They need a little more practice hanging the links but that's how you learn. Here's the sausage after the 45 minutes at 120 F. Gonna set my digital temperature switch to 165 F and add hickory smoke for 2 hours. More to come.
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-Brian
those are looking mighty fine, good job.
An hour in and the hickory smoke is rolling. Got the temp probe in and the alarm set. Looks like kielbasa and eggs for breakfast.
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-Brian
Finished product
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-Brian
Looks great and looks like the helpers are having fun. That recipe looks very much like the one I use, heck I may have got it from Ryteks book as well. When I made it the first time at about the ratio of meat you used, I thought it was too dry but tasted good. The next time I went with a 50-50 ratio of venison-pork and it was great, thats how I make it now. :)
I bet that 50/50 combo is tasty. Gotta say I'm pretty impressed with the 80/20 mix.
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-Brian
Pretty darn tasty.
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-Brian
Looks great Brian...gettin kinda hungry myself! I'm smoking some venison jerky sticks myself right now...but that sausage looks killer to me.
Wow another great recipe for me to try, great pics.
Well first...that is a nice lookin deer...and with a stick bow too, I haven't use one of those in a real long time, but I have taken a bunch of deer with a stick bow..long before compound bows came along...the smoked venison kielbasa looks killer, and like a few have already said, really glad to see the girls involved...nice..
Nice shot. Dont get any better than that. And great help to boot ;D
Nick looking deer and sausage. I am glad to see your helpers seem to be having fun. They are about the age I was when I started helping my dad.
Everything looks great
Good looking sausage!! I had my young ones help me for the first time a few weeks ago,
Hopefully the first of many.
QuoteI bet that 50/50 combo is tasty. Gotta say I'm pretty impressed with the 80/20 mix.
Anyone whos tried it loves it. :)
When I do not have any venison, I make it with all pork. Mmmmmm good.
I have not been able to hunt for several years cause of health issues but I still wanted kielbasa so I tried all pork, been very happy with the results.
Even my regular 'smoked venison sausage' I now use 50-50.
Maybe when I made the 80-20 the pork was not fatty enough?