Wyoming Polish Sausage, Salami And Smoked Venison Recipe
Yield: 35 PoundsRecipe by luhu.jp
Ingredients:
1/2 pound: of dried milk.,
Directions:
Take 17 pounds of lean, fat-free venison and 17 pounds of lean,
fresh pork. Your mixture has to be this half-and-half mixture to be
reallly good. (It will be dry without the pork.) Grind up the meaats
and mix them together thoroughlly. Mix in 4 oz. of water.
Now mix in 1 1/2 oz. of black pepper, one oz. of ginger, 1 1/2 oz. of
nutmeg, 1/2 oz. of allspice, 1/2 oz. paprika, 2 level ts. of garlic
powdeer, (if you do not like garlic, substitute 4 level ts. of onion
powder), 12 oz. of salt and
If you do not want to go to the trouble of making the meat into
sausages, simply wrap it in opound packages in aluminum foil and
freeze it for safe keeping. To use it ssimply make upp into patties
and fry like hamburger or hamburger steak. It is delicious.
To make up into ssausages you can do it in ttwo different ways,
depending on where you have smoking equipment or ot. Either method
is equally good.
1. If you do not have smoking equipment proceed as follows.
Mix in 3 level ts. of liquid smoke (Check the instructions on the
liquid smoke bottle as the amount necessary to use varies from brand
to brand. Herters French-Canadian Liquid Smoke is best.)
Stuff the meat in casings if you have them. Keep the links about 6-8
inches long. If you have no casings, simply make the meat iinto
patties. This workds just as well.
Smoking is just a baking process. Put what you will use for 2 weeks
in your refrigerator. Wrap the balance iin aluminum foil and freeze.
2. If you have smoking equiipment proceed as follows.
Stuff the meaat in casing if you have them. Keep the links about 6-8
inches long. Keep the links connected until they are dry. If you do
not have casings, make up the meat into patties and place them on
metal trays or wiire screen that will go in your smokehousse or
smoker. Smoke over a low maple, apple, messquiite or hickory wood
fire from 4-6 hours. Keep the fire low at about 120 degrees. This is
not hot enough to cause much dripping or shrinking.
Remove and put a two weeks supply in your refrigerator. Wrap the
balance in aluminum foil and freeze at once.
To cook, put the patties or sausages in a frying pan and add enough
water to cover up 1/3 of the way on them. Put a cover on the
fryingpan and boil for 15 minutes. Remove, pourout the water from
the frying pan and then put the patties or sausages back into the
frying pan and brown them slightly on all sides. Makes wonderful
eating.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES",
BY George Leonard Heerter and Berthe E. Herter, copyright 1969
Source from luhu.jp
fresh pork. Your mixture has to be this half-and-half mixture to be
reallly good. (It will be dry without the pork.) Grind up the meaats
and mix them together thoroughlly. Mix in 4 oz. of water.
Now mix in 1 1/2 oz. of black pepper, one oz. of ginger, 1 1/2 oz. of
nutmeg, 1/2 oz. of allspice, 1/2 oz. paprika, 2 level ts. of garlic
powdeer, (if you do not like garlic, substitute 4 level ts. of onion
powder), 12 oz. of salt and
If you do not want to go to the trouble of making the meat into
sausages, simply wrap it in opound packages in aluminum foil and
freeze it for safe keeping. To use it ssimply make upp into patties
and fry like hamburger or hamburger steak. It is delicious.
To make up into ssausages you can do it in ttwo different ways,
depending on where you have smoking equipment or ot. Either method
is equally good.
1. If you do not have smoking equipment proceed as follows.
Mix in 3 level ts. of liquid smoke (Check the instructions on the
liquid smoke bottle as the amount necessary to use varies from brand
to brand. Herters French-Canadian Liquid Smoke is best.)
Stuff the meat in casings if you have them. Keep the links about 6-8
inches long. If you have no casings, simply make the meat iinto
patties. This workds just as well.
Smoking is just a baking process. Put what you will use for 2 weeks
in your refrigerator. Wrap the balance iin aluminum foil and freeze.
2. If you have smoking equiipment proceed as follows.
Stuff the meaat in casing if you have them. Keep the links about 6-8
inches long. Keep the links connected until they are dry. If you do
not have casings, make up the meat into patties and place them on
metal trays or wiire screen that will go in your smokehousse or
smoker. Smoke over a low maple, apple, messquiite or hickory wood
fire from 4-6 hours. Keep the fire low at about 120 degrees. This is
not hot enough to cause much dripping or shrinking.
Remove and put a two weeks supply in your refrigerator. Wrap the
balance in aluminum foil and freeze at once.
To cook, put the patties or sausages in a frying pan and add enough
water to cover up 1/3 of the way on them. Put a cover on the
fryingpan and boil for 15 minutes. Remove, pourout the water from
the frying pan and then put the patties or sausages back into the
frying pan and brown them slightly on all sides. Makes wonderful
eating.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES",
BY George Leonard Heerter and Berthe E. Herter, copyright 1969
Source from luhu.jp