If you haven’t met Chef Cole Ellis from Delta Meat Market, the hottest new food venue in Cleveland, Miss., you’ll want to listen to this week’s Firing Pin to Fork segment on Outdoors with Jake where we discuss the finer points of quality sausage-making, and Ellis’ recipe and methodology for his Smoked Venison Kielbasa. You’ll surely appreciate Ellis’ deep love for the Mississippi Delta, smoked meats and the fellowship that good food provokes. Listen to the show archive here.
Smoked Venison Kielbasa
- 15 lbs Lean Venison
- 12 lbs Pork Fat (belly, shoulder or back fat)
- 1 1/2 cups + 2 Tbsp Kosher Salt
- 1 Tbsp Pink Salt (Instacure #1)
- 4.5 Tbsp Dextrose
- 1/2 cup White Peppercorns, finely ground
- 1/2 cup Mustard Powder
- 1 Tbsp Garlic Powder
- 1 1/2 cups Milk Powder
- 2 1/2 – 3 quarts Crushed Ice
- Cover venison and pork with mixture of salt, pink salt, dextrose, white pepper, mustard powder, and garlic powder.
- Lay out meat on sheet trays lined with plastic wrap. Put in freezer for 1 to 1 1/2 hours until the meat is firm but not frozen.
- Grind meat through 12 3/16 die (medium die), alternating pieces of meat, fat and bacon. Return meat to freezer for at least 30 minutes.
- Grind meat through 12 1/8 die (small die), while gradually adding crushed ice. Grind very small amounts of meat at a time. As the meat grinds, it should be cold enough so that it extrudes on its own, without pressure.
- Place mixture in bowl of Hobart or another large mixer. Mix on lowest speed for 1 to 2 minutes, stopping to clear paddle as needed.
- Add milk powder and mix 1 to 2 minutes more on lowest speed. Do not over mix, as it could result in rubbery texture.
- Poach about 1 tablespoon of sausage to test seasoning and texture. Adjust as necessary.
- Stuff sausage into hog casings. Twist into links about 6 inches long. Store sausage uncovered in refrigerator overnight.
- Hot smoke sausages at 190-200 degrees F in a single layer until sausages are nicely red on all sides and firm (about 2 to 2 1/2 hours).
Editor’s Note: Outdoors with Jake Wimberly airs weekly at 6 pm central with live streaming available at www.ez877fm.com. There is also a podcast available as well as a show archive on station web site in case you miss the live show including Eat Y’alls weekly segment, Firing Pin to Fork, featuring a variety of chef/hunters, wild game cookbook authors, pitmasters and more. Resources from this segment like recipes, links and more will be posted here on Eat Y’all. Want to hear from a particular guest? We’d love to hear your recommendations in the comments below!