Kielbasa Recipe Question With New Q-View

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Dang it Red Dog that looks great, I can smell them from here. 

A full smoker is a happy smoker and yours is going to be happy happy happy tomorrow 

DS
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.
 
I hope every one had a great Halloween. I dressed up as a redneck eatin cowboy brisket steaks.
 
 
I hope every one had a great Halloween. I dressed up as a redneck eatin cowboy brisket steaks.
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hope it didn't take you long to get dressed up LOL
 
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.

 
Try the oven at 275 for a couple hours... I put my pellets in the smoker during preheat/sterilization at 275 for a couple hours... sure simplifies keeping them lit...
 
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.

Venison Kielbasa

4lb venison

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

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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.

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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.

 
very nice that looks like a lot in the smoker for 5lbs, or did you double your batch??

 nice color and texture looks awesome

DS
 
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