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How to Make Smoked Venison Kielbasa (Page 2)

Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.

--Stuff mixture into pork middles 6 to 8 inches long. Twist the casing off into links. Prick the links with a sterilized needle in a few places to release air bubbles. Let hang for a few hours over a sheet tray, then let them sit overnight in the refrigerator.

--Smoke sausages at 250 degrees F for 45 minutes to 1 hour in a single layer until sausages are nicely red on all sides and firm. As they smoke, flip sausages as frequently as possible.

--Before serving, sear the sausages in a skillet until golden brown and warmed through. Serve with course mustard and sauerkraut. Makes five pounds.

*Note: Also referred to as Prague powder, tinted cure mix, or Insta Cure #1, pink curing salt #1 (a mixture of salt and nitrite) is used in many types of cured meat products that are made and then cooked or eaten fairly quickly. The nitrite keeps the meat safe for a short period of time, and maintains the meat’s red color as well as gives it that “cured” taste. Its main purpose it to prevent botulism poisoning. It can be purchased from many places on the Internet.

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9 Responses to How to Make Smoked Venison Kielbasa (Page 2)

Robert M wrote:
October 18, 2011

What is the difference between milk powder or powered milk?

Peter wrote:
April 26, 2011

Try adding liquid smoke and then cook it right up. It's faster and healthier.

Rick wrote:
March 30, 2011

Thank you for the recipe. I like Jalapeno and cheese sausage. Any ideas or thoughts on how to add this? Thanks again

Smoking Gun wrote:
February 28, 2011

Can't wait to try this one. Looks AMAZING. Yum.

Tankred wrote:
February 28, 2011

Can't wait to use this recipe. Thanks Gawgia!

Bill Gray wrote:
February 28, 2011

I was wishing for a section of your venison kielbasa flavored with wild hog fat, as I was eating my eggs & store bought pork sausage this morning. I'll print & save.

Courtney wrote:
February 27, 2011

Mmm...I have some venison in the freezer. Must try this recipe ASAP - looks so yummy!

Big Steve wrote:
February 27, 2011

I've never tried it but the article brought back memories of my dad making regular pork sausage using his grinder and casings right after we had killed hogs. That was awhile back. Thank you for another great article Georgia P. Keep 'em coming.

Jimmy wrote:
February 27, 2011

Kielbasa and coarse mustard! Oh, the words, the thought, the image, the olfactory memory all prove Dr. Pavlov’s finding. Here I sit — hungry, salivating in consequence of another great article from GP. At this moment, Jimmy finds his inner Homo Neanderthalensis.