Text 13172, 86 rader
Skriven 2011-07-09 06:33:00 av Dave Drum (1:124/311)
Ärende: GAME 556
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wyoming Polish Sausage, Salami & Smoked Venison
 Categories: Game, Pork, Sausages, Preserving
      Yield: 35 Pounds
 
MMMMM----------------------------MEAT---------------------------------
     17 lb Lean venison; no fat
     17 lb Fresh lean pork
      4 oz Water

MMMMM-------------------------SEASONING------------------------------
  1 1/2 oz Black pepper
      1 oz Fresh grated ginger
  1 1/2 oz Grated nutmeg
    1/2 oz Allspice
    1/2 oz Paprika
      1 tb Garlic powder
      2 tb Onion powder
     12 oz Salt
    1/2 lb Powdered milk
 
  Take lean, fat-free venison and 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 meats
  and mix them together thoroughly. Mix in water.
  
  Now mix in pepper, ginger, nutmeg, allspice, paprika, garlic
  powder, onion, salt and dried milk.
  
  If you do not want to go to the trouble of making the meat
  into sausages, simply wrap it in 1 pound packages in
  aluminum foil and freeze it for safe keeping. To use it
  simply make up into patties and fry like hamburger or
  hamburger steak. It is delicious.
  
  To make up into sausages you can do it in two different
  ways, depending on where you have smoking equipment or not.
  Either method is equally good.
  
  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. Herter's 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.
  
  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 week's 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 & Authentic Historical Recipes & Practices"
  By George Leonard Herter and Berthe E. Herter

  Uncle Dirty Dave's Archives
 
MMMMM

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