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

Simple Venison Sausage


Recipe by Chef Giovanni




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!

Chefs Note: If you like your sausage spicy, add more hot sauce. If you can breath fire and eat like the devil, try a shy teaspoon of our 100% pure Habanero Powder. We hear it also stops big bears! This is not for the weak hearted.


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