need a recipe W/O dry milk! know of any?

Discussion in 'Sausage' started by faeriegrove, Jul 21, 2014.

  1. faeriegrove

    faeriegrove Newbie

    getting ready to try my first attempt at smoked elk sausage.  we have the elk coarse ground in the freezer, and lots of frozen pork fat I was wanting to use....

    can I use the pork fat, because I don't want to go and buy pork butt...

    also, having trouble finding a recipe that does NOT call for non-fat dry milk powder...... or whey, know of any?

    planning to use my Traeger pellet stove, so the casings would be laying on their sides, not this okay?
  2. You will be fine using the pork fat as the fat component with the ground elk. You should be shooting somewhere in the 25 - 30% range for a ratio of meat to fat. 

    Dry milk isn't needed to make a sausage with a good bind. Many use it as extra insurance, but it's by no means needed. Since the meats already ground, mix your spices with a 1/4 cup of cold water and give everything a nice mix until it looks like a sticky paste and then stuff away.

    I would give the sausages a turn every 30 minutes, maybe less, to make sure of even smoking. Otherwise, you shouldn't have an issue. It might look a little different since it was sitting on the grates, but that's it. 

    Good luck and don't forget the Q-view!
  3. s24smoove

    s24smoove Fire Starter

    agree w/ rg, shoot for 30% pork fat, i might even just round up to a 33%pork fat: 66% venison, don't grind the venison too much.

    to make a basic venison kielbasa, use 3-5 ounces of fresh garlic(one bulb yields about one ounce of fresh garlic), 25# venison, 8.66# pork fat, .33oz. marjoram, .33 oz whole mustard seed, 7oz. salt, 24 oz cold water.

    chop up garlic, add garlic, marjoram, mustard seed, salt, h2o, to meat and fat, mix well, you need a big enough bin to mix this amount of meat, i would mix this by hand for a good 5 minutes, make sur it is mixed thoruoghly, don't be afraid to add more water, it will help to incorporate all the ingredients and the hand mixing is gentle enough to form protein bonds while not emulsifying the meat and fat, go buy some good plastic gloves, good luck. what i might do if this is your first try, is to start out w/ a first batch of 6.25 #, weigh everything out, record it in a book, see how it turns out, make tweeks or your good, double recipe to 12.5#, or triple to 25#, good luck.

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