WILD GAME POLISH SAUSAGE
• 25 pounds 50/50 pork trimmings (50% lean and 50% fat)
• 20 pounds wild game (lean meat)
• 1 quart water
• 14 ounces (1 1/3cups) salt
• 2 ounces (4 Tbsp.) cure
• 1/2 ounce (6 tsp.) marjoram
• 1 1/2 ounces (3 Tbsp.) mustard seed
• 3 cloves garlic
• 2 ounces (1/4 cup) pepper
Mix all ingredients together and grind the product through a coarse plate and follow this with a fine grind.
Stuff in hog casing and smoke at 120° F for one hour, 150 F for one more hour, then at 170° F two hours or until internal temperature of 141° F is reached insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature).
Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds.
Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100 F. Let dry 1 to 2 hours. Refrigerate.
North Dakota State University Extension Service
www.ext.nodak.edu
|
