RD, Those look excellent!
Kielbasa Recipe Question With New Q-View - Page 2
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Thanks DS. We were hoping to get an elk this year so we could stock up on sausage meat but didn't have any luck. Hopefully my Bro comes through again this year.
Man, what a day! I had more trouble keeping the Pitmasters Choice pellets going then I have ever had which bummed me out because I had to keep opening the door to light it. When I finally bumped the temp up towards the end I loaded some cherry chips in the chip tray and got some real good smoke. All told I got plenty out of the AMNPS but at the expense of going into overtime due to door opening. The end result looks great but I'm going to wait till morning to cut some open and test it. Right now I'm going to kick back and watch somebody kill something on Outdoor channel.
Thanks Dave. I'll try that. Well, they are all tasted, processed and vacuum sealed. I have to say I'm very pleased! Very nice flavor and texture. We are going to try some tonight with my Dad's home made sauerkraut. Here is the recipe and photos of the finished product. By the way, I used 33mm Weston collagen casings. Thanks to everyone for the advice and support.
1lb fat ground pork
1 cup low fat powdered milk
3 tbsp kosher salt
2 tsp ground black pepper
2 tsp smoked paprika
1 tsp ground marjoram
5 cloves garlic (pressed)
1 tsp cure #1
1 cup water
Grind the cubed venison and pork through the medium blade of your sausage grinder.
Mix the cure and all the spices except the milk powder with the 1 cup of ice water.
Pour the ice water/cure/spice combination into the ground meat and mix it well with your hands for at least a couple of minutes to ensure even distribution.
Now pour the dry milk powder into the sausage mixture and use your hands to mix it all for another minute or so.
As soon as your sausage is completely mixed, stuff it into 35-38mm natural hog casings and ready your links for the smoker.
Sliced view. Looks like I had a little fat out on the small stick but I think the rings are o.k.
And a nice winter stash all vacuum sealed.