Smoked Venison Polish Kielbasa
Courtesy of
Chef Dan Kenowski
Yield
- 10 Lbs.
Ingredients -
10 lb. Venison (Venison cut into 1 inch strips)
1 1/2 oz. (3 Tbsp.) Chef
Depot Cajun Seasonings
1 lb. Smoked Bacon
2 Large Garlic Cloves, or 2 Tbsp. Dried Minced Garlic
5 Tbsp. Salt
2 Tbsp. Sugar
2 Tbsp. Fennel Seed, crushed in a mortar
1 Tbsp. Chopped Dry Basil or Marjoram
1 Tbsp. Black Pepper
1 Pint Ice Water
1 Cup Soy Protein Concentrate
(this helps bind the sausage, it can be omitted)
Method :
Use a rock
maple cutting board since it is heavy and will not slide around while
working.
Trim the venison with a boning knife, remove all sinew, bones and blood from the meat. Cut it inot long strips using a cimeter (butchers knife). Use a meat grinder to grind the meat one through the medium grinding plate, grind the garlic and bacon, add a little water. In a mixing bowl combine all ingredients and mix well. Cook a sample tasting and check the seasonings. Add more if necessary. We like to pack our ground sausage in bags and freeze it until needed, OR place a sausage stuffing tube on the grinder and stuff the sausage into casings. Smoking sausage requires a controlled temperature and smoke!
We like to use a large barrel grill or the Weber grill with a smoking pan insert for smoked meats & fish. Start a medium size fire with hardwoods, apple and oak, charcoal is optional. It is best to smoke in smaller quantities and repeat the process. When the fire gets low (200-300 F.) add some woodchips and the meat or fish on a rack over the smoking pan. We use a full size Hotel Pan with grid insert.
Cover the grill and let it smoke. 200 F. or a little less is ideal.
We like to smoke sausages for 1-2 hours until it reaches 160
F. internal temperature. Check the meat with a digital thermometer!
Chefs Notes: All of our ingredients are weighed on a Stainless Steel Scale.
Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!A good scale is required for accurate burger portioning and sausage recipes.
If you follow this recipe, it will produce a very healthy low fat sausage!
This is also a great recipe using Pork Shoulder. Experiment
to create a great new meal!
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Simple Venison Sausage
Recipe by Chef Giovanni
Ingredients:
3 lbs. Ground Venison
4 oz. Bacon
3 Tbsp. Dried Minced Garlic
1 tsp. Black Pepper
2 Tbsp. Smoked Sea Salt
1 tsp. Yellow Mustard
1 Dash Hot Sauce
1 Tbsp. Italian Seasoning Blend
1 C. Cold Water
Method: Grind the meat in a meat grinder. It is best to have it well chilled before grinding it up. In a stainless steel mixing bowl, add the other ingredients and mix together, add the meat and mix it up. Divide the mixture into 3 piles and place each one on a large piece of aluminum foil, roll it into a log shape (about 9 in long). Put these in the refrigerator overnight.
Preheat oven to 325 f , place on our hotel pan with grid rack and bake for 1 hour 15 minutes, or until the meat reaches 180 f , check internal temp of each one using a stainless steel digital meat thermometer.
Let cool, refrigerate, slice and serve with crackers!