IronNoggin
Well-Known Member
Been thinking about trying a run of Polish type Garlic Coils for 3 years now, but didn't have the guts to potentially ruin a whack of good meat. Last couple of weeks, I've been investigating a lot of recipes, toying again with this same idea. Yesterday my Partner suggested we should try it if I wanted to that much. So, off I went out to Hertel's Meats, to have a lengthy chat with their Main Man in this regard. He had a lot of sound advice, and between the two of us we came up with a recipe to try.
Rather fussy recipe, and tricky to shoot (STICKY to the Extreme!), but we persevered, and ran the links off in about an hour (usually takes us less than half that for a similar 20lb batch). Partner wandered off as I heated up the smoker, at ~ 10:00pm! By 11:00, the smoker was sufficiently preheated, so in they went. Took until almost 6:00am (loooong night) for them to finish to my specifications, then into the cold water bath, and hung for "blooming". Up at 11:30 am to the most wonderful smelling house! Couldn't help myself, so cut a nibble to drown with the morning's coffee...
In a word: BRILLIANT! Haven't had anything from the butcher I've liked quite so much, so thought I'd share...
Smoked Venison Polish Garlic Sausage Recipe
10 lbs. lean elk or venison
10 lbs. fatty pork hind
6 cups Ice Water
2 cups Skim Milk Powder
6 tbsp. Salt
4 tbsp. Demerra Sugar
4.5 level tsp. Prague Powder No. 1
4 tbsp. Ground Black Pepper
5 tblsp. Minced Garlic
3 tblsp. Granulated Garlic
4 heaping tsp. Marjoram
3 tblsp. Paprika
4 tblsp. Parsley Flakes
1 5" x 6" bag Mustard Seed (smaller bulk replacement bag)
Chill all meat and grind through 1/4” or 3/16” grinder plate.
Mix all spices with water well and let sit.
Place all meat into tub and mix well adding mustard seed.
Mix spice/water combination well again, and pour over meat.
Mix well until all the ingredients are evenly distributed.
Run through stuffer and use 35-38mm hog casings for stuffing.
Let sausage dry at room temperature for about an hour after stuffing.
Move to smokehouse preheated to 120 degrees F. and leave dampers wide open.
Sausage will dry more for about another hour or so.
After this period, gradually adjust smoker to 160-170 degrees F. with dampers open.
Allow product to smoke until the internal temperature reaches 152 degrees F. (CRITICAL!!)
Remove from Smoker, and immediately drown in Ice Water bath to cool completely through.
Hang at room temperature for several hours to "bloom".
The mix is very sticky as noted, so a large bowl of ice water right handy helps with keeping your hands free of stickiness and feeding through the machine.
We tied them off in about 20" lengths, can be almost any reasonable length.
This product will last more than a few days in the fridge. I will be keeping one out for instant consumption, and vacuum sealing / freezing the balance for future reference.
Turned out Better Than Expected! Don't think I've ever bought any quite this Good!
If you're into Polish Garlic Coils, give this one a try! I am certain you won't be disappointed!!
Bon Appetite!!
Cheers,
Nog
Rather fussy recipe, and tricky to shoot (STICKY to the Extreme!), but we persevered, and ran the links off in about an hour (usually takes us less than half that for a similar 20lb batch). Partner wandered off as I heated up the smoker, at ~ 10:00pm! By 11:00, the smoker was sufficiently preheated, so in they went. Took until almost 6:00am (loooong night) for them to finish to my specifications, then into the cold water bath, and hung for "blooming". Up at 11:30 am to the most wonderful smelling house! Couldn't help myself, so cut a nibble to drown with the morning's coffee...
In a word: BRILLIANT! Haven't had anything from the butcher I've liked quite so much, so thought I'd share...
Smoked Venison Polish Garlic Sausage Recipe
10 lbs. lean elk or venison
10 lbs. fatty pork hind
6 cups Ice Water
2 cups Skim Milk Powder
6 tbsp. Salt
4 tbsp. Demerra Sugar
4.5 level tsp. Prague Powder No. 1
4 tbsp. Ground Black Pepper
5 tblsp. Minced Garlic
3 tblsp. Granulated Garlic
4 heaping tsp. Marjoram
3 tblsp. Paprika
4 tblsp. Parsley Flakes
1 5" x 6" bag Mustard Seed (smaller bulk replacement bag)
Chill all meat and grind through 1/4” or 3/16” grinder plate.
Mix all spices with water well and let sit.
Place all meat into tub and mix well adding mustard seed.
Mix spice/water combination well again, and pour over meat.
Mix well until all the ingredients are evenly distributed.
Run through stuffer and use 35-38mm hog casings for stuffing.
Let sausage dry at room temperature for about an hour after stuffing.
Move to smokehouse preheated to 120 degrees F. and leave dampers wide open.
Sausage will dry more for about another hour or so.
After this period, gradually adjust smoker to 160-170 degrees F. with dampers open.
Allow product to smoke until the internal temperature reaches 152 degrees F. (CRITICAL!!)
Remove from Smoker, and immediately drown in Ice Water bath to cool completely through.
Hang at room temperature for several hours to "bloom".
The mix is very sticky as noted, so a large bowl of ice water right handy helps with keeping your hands free of stickiness and feeding through the machine.
We tied them off in about 20" lengths, can be almost any reasonable length.
This product will last more than a few days in the fridge. I will be keeping one out for instant consumption, and vacuum sealing / freezing the balance for future reference.
Turned out Better Than Expected! Don't think I've ever bought any quite this Good!
If you're into Polish Garlic Coils, give this one a try! I am certain you won't be disappointed!!
Bon Appetite!!
Cheers,
Nog
