Venison smoked kielbasa

[Stickbowcrafter]

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



Chill meat and grind through 1/4 or 3/16 grinder plate. Mix all remaining ingredients. Stuff into hog casings.



Let sausage dry at room temperature for 45 minutes.



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

[devo]

Nice to see you got the kids involved, they will remember it for ever.

[Keymaster]

Smart move huntin them power lines this year and darn nice shot :) Good lookin sausages, thanks for the preview  :)

[viper125]

Great looking deer and sausage.

[Stickbowcrafter]

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.



-Brian

[MTFiddler]

those are looking mighty fine, good job.

[Stickbowcrafter]

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.



-Brian

[Stickbowcrafter]

Finished product



-Brian

[pensrock]

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.  :)

[Stickbowcrafter]

I bet that 50/50 combo is tasty. Gotta say I'm pretty impressed with the 80/20 mix.



-Brian

[Stickbowcrafter]

Pretty darn tasty.



-Brian

[Bearcub6]

Looks great Brian...gettin kinda hungry myself!  I'm smoking some venison jerky sticks myself right now...but that sausage looks killer to me.

[bille]

Wow another great recipe for me to try, great pics.

[ghost9mm]

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..

[NePaSmoKer]

Nice shot. Dont get any better than that. And great help to boot  ;D