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Bubba's Kielbasa Sausage, Pork and Venison

15 lbs        Venison

10 lbs        Pork Roast, Lean

5 lbs          Pork Fat

6 C            Ice Water

5 C            Non-Fat Dry Milk

3/4 C         Salt

2 1/2 T      Sugar

5 t             Instacure No.1 or Mortons Quick Cure

2 1/2 T      Black Pepper, Course Grind

5 T            Fresh Garlic, Pressed

2 1/2 T      Marjoram

1/2 C        Crushed Red Pepper

Preparation:

Remove all blood clots, bone. sinews, cords, etc from venison and pork.  Grind all of the meat and fat through a 3/8" plate.  Place in a mixing tub ( a large ice chest with the lid removed works great ) adding all of the ingredients and mix until evenly distributed.  Place in smaller trays, cover and place in a refrigerator overnight. 

Soak Hog casings in warm water for 30-45 minutes and rinse throughly to get the salt out of them.  Flush each casing and add a dash of oil to inside to help with the stuffing process.  Using a sausage stuffer, stuff the casings with the meat mixture.  As the casings are stuffed, twist into 10-12" links, making a maximum of 4 links out of one casing.  As each set of links are completed and tied off, place on a rack to dry or place in your smoker hanging from 1/2 dowel rods.

Hang all of the sausage in your smoker minimizing the amount that each sausage touches another.  Bring temperature of smoker up to about 130 deg F for about a 1/2 hour to allow for drying.  Add mesquite to fire for smoking and bring temp up to 225 Deg F.  Smoke will usually last about 30-40 minutes and that's enough.  Continue to heat at 225-250 Deg F for about 2 hours or until the internal temp of the sausages on average reach 152 Deg F. 

Bloom the sausage.  In a clean 5 gallon bucket filled with cool water, submerge each sausage link until the internal temp reaches 110 Deg F or less.  Place the sausages back on the dowel rods or a rack and let them air dry.  As they do they will turn a nice red sausage color.

Cool the sausages to room temp.  Using a vacuum packaging machine, vacuum pack two links per pack and date the pakage.  These pakages can now be transported (chilled) or taken to your freezer for later enjoyment.

Hint: If your not sure of the end result, ie taste, make a small patty and fry up in a pan.  The color of the cooked sausage will be very red in color but ends up very tasty.  The crushed red pepper added only gives this mix a hint of spicyness and really does taste good.

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