I've been searching for some info on making venison kielbasa and have come up with ingredients and cooking temps but I haven't seen any times or what kind and how much of wood chips to use. I am new to this forum so any help will be appreciated.
Making Venison Kielbasa - Need Heip
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Yes I will! From all that I read, cure is a safe bet to avoid botulism.
This is the recipe I got off of this forum:
7# Ground Pork Shoulder
3# Ground Venison
2 Cups non fat dry milk. (use as a binding agent)
3 Tbs Kosher Salt
2 tsp Cure
1 Tbs Raw Sugar
1 Tbs Black pepper
2 Tbs finely chopped fresh garlic
1 Heaping tsp Marjoram
2 Cups Ice
I've been Smoking Kielbasa, cheese, Bacon, Poultry and stuff for thirty years. I used to smoke my Kielbasa for 8 to 10 hours like many others, then I tried smoking my Kielbasa differently. Now I start at about 100 to 120 degrees for about two hours then move up to 160 to 180 for an hour and 200 for the last hour. Now my Kielbasa is not dry and not shriveled up. The finished product is juicy, hard and the flavor is not dried out. I must say I use a home built smoker, a fire box that is close to 15 feet away and maple and Cherrywood for my Kielbasa. After all, when cooking Pork 170 degrees for an hour should take care of the cooking process especially since the Kielbasa is only at most an inch and a half think. Why dry it out?
I wondered why the cold water bath, I've heard about this and remember trying years ago but don't remember exactly why I did not like the cold water bath. Could you give me some more information on the cold water bath? Thank you.