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Uncle Nicky

By Uncle Nicky,
in Game Recipes / Cooking

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Uncle Nicky Apprentice

Uncle Nicky

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The sausage looks good is it like a snack sausage served sliced cold? Share a recipe?

 

I use a keilbasi recipe, the only difference being I use 32-35mm /Italian sausage style casings. It can be either heated up or eaten cold, it's already cured, cooked, & smoked.

 

Recipe:

 

4 lbs venison

1lb pork backfat

5 lbs pork butt (neck/shoulder)

 

Grind 1 time through the fine plate on your grinder.

 

Mix with:

 

1/2 cup cold water

4 oz non-iodized salt

1/2 cup soy protein powder

2 teaspoons Prague Powder #1/ sodium nitrate

Pinch of sugar

Good shot of garlic powder, cracked black pepper, and marjoram (I never measure, just eyeball)

 

Mix well, Stuff as tightly as possible into casings as possible, and tie into a ring. Pop any air pockets with a pin or knife tip. Cook in smoker with light smoke at 160 degrees until desired color is acheived and internal temperature is over 150, usually 12-15 hours.

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jjb4900 Newbie

jjb4900

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well, my first attempt at kielbasa is so so, casing came out a little dark, crispy and too smokey...........probably too heavy on the smoke at too high a temp? did about 170 for 12-14 hours. Only up point is I just grabbed a few links of fresh Kielbasa from a local German store, so no $$ really lost. The guy wasn't sure if there was any preservative added so maybe I was a little over cautious with the heat and cook time.

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Culvercreek hunt club Enthusiast

Culvercreek hunt club

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well, my first attempt at kielbasa is so so, casing came out a little dark, crispy and too smokey...........probably too heavy on the smoke at too high a temp? did about 170 for 12-14 hours. Only up point is I just grabbed a few links of fresh Kielbasa from a local German store, so no $$ really lost. The guy wasn't sure if there was any preservative added so maybe I was a little over cautious with the heat and cook time.

what wood did you use and how long was the wood in there?

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Culvercreek hunt club Enthusiast

Culvercreek hunt club

Posted
Posted

well, my first attempt at kielbasa is so so, casing came out a little dark, crispy and too smokey...........probably too heavy on the smoke at too high a temp? did about 170 for 12-14 hours. Only up point is I just grabbed a few links of fresh Kielbasa from a local German store, so no $$ really lost. The guy wasn't sure if there was any preservative added so maybe I was a little over cautious with the heat and cook time.

what wood did you use and how long was the wood in there?

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