Venison Smokie Recipe ?

[full_throttle]

Would anyone be willing to share their venison smokie recipe? Preferably not a pre-packaged spice blend.



Its gonna be cold outside this weekend....time to drink whiskey and make sausage!

[AndrewM]

Originally Posted by full_throttle

Would anyone be willing to share their venison smokie recipe? Preferably not a pre-packaged spice blend.



Its gonna be cold outside this weekend....time to drink whiskey and make sausage!

I made these and we all loved them including my kids. Could add a bit more jalapeno if you like the spice.

http://www.huntingbc.ca/forum/showth...lapeno-Smokies

[bat119]

My go to smokie recipe

Polish sausage
4 pounds pork, wild pig, bear, venison, etc
1 pound pork fat (fatback or shoulder fat)
2 tbl. kosher salt,
1 tsp. cure
1 teaspoon coarse ground black pepper,
2 teaspoons dried marjoram,
2 teaspoons sugar,
2 teaspoons 6 garlic cloves, minced
1/2 cup ice water
Hog casings

Smoke the links for at least 4 hours, and as many as 8, get the internal temperature of the links to 155°F.
shock the links in ice water to cool quickly.
Hang them to dry for at least 1 hour before eating

Enjoy!

[Red Bullets]

A few recipes to choose from. http://www.lets-make-sausage.com/venison-sausage.html

[AndrewM]

Originally Posted by bat119

My go to smokie recipe

Polish sausage
4 pounds pork, wild pig, bear, venison, etc
1 pound pork fat (fatback or shoulder fat)
2 tbl. kosher salt,
1 tsp. cure
1 teaspoon coarse ground black pepper,
2 teaspoons dried marjoram,
2 teaspoons sugar,
2 teaspoons 6 garlic cloves, minced
1/2 cup ice water
Hog casings

Smoke the links for at least 4 hours, and as many as 8, get the internal temperature of the links to 155°F.
shock the links in ice water to cool quickly.
Hang them to dry for at least 1 hour before eating

Enjoy!

Do you ever add cheese or jalapeno to it? Big bob's meats out of Regina has the best polish flavour I have tried. Be interested to try yours and see how it would compare!

[Xbolt7mm]

Originally Posted by full_throttle

Would anyone be willing to share their venison smokie recipe? Preferably not a pre-packaged spice blend.



Its gonna be cold outside this weekend....time to drink whiskey and make sausage!

Some of the pre packaged spice blends are pretty good

[Atex]

This is my recipe:

1/3 venison or game
1/3 shoulder picnic (pork)
1/3 belly trim (pork)

For each kilogram:
20g of salt, I use pickling or kosher salt, can mix in a bit of cure for color
10g sweet (or mixed with hot to taste) paprika
5g ground pepper
10g garlic ( pureed with a bit of warm water in a blender )
1g ground caraway seed
1g brifisol 414 (I buy it form CTR)
100g ice cubes

I cut the meat into cubes, mix in the spices and the ice real good, grind it down, add cubed cheese (optional), mix again then stuff into hog casing. It is important for the meat to be as cold as possible before grinding, that way the texture will not become like sawdust.

I smoke them at about 60-70C for a bit more than an hour, ticker casing requires a bit more. The formula is 2 minutes for each mm casing diameter IIRC.

[Norwest Alta]

Following thanks.

[bat119]

Originally Posted by AndrewM

Do you ever add cheese or jalapeno to it? Big bob's meats out of Regina has the best polish flavour I have tried. Be interested to try yours and see how it would compare!

I haven't tried cheese or peppers I think it would work out good, the best sausage I found in Regina was from the Ukrainian co-op people used to line up for it I'll have to try Bob's