September 06, 2013
"When researching how to make bologna, salami and kielbasa, a zazz member posted a recipe for Raleigh Boaze’s Venison Loaf in the outdoor grilling/smoking forum. I didn't want to use just the venison the recipe called for as I didn't want a dry bologna, so I changed this to a pork and venison mixture. I also changed the amounts for the seasonings, but this is based on the recipe posted in the forums by shadows1. It turned out very good but more like a salami."
- Serving Size: 1 (95.8 g)
- Calories 170
- Total Fat - 8.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 67 mg
- Sodium - 81.3 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 21.9 g
- Calcium - 15.6 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Place all the ingredients in a large bowl and knead the mixture for a good 5 minutes.
Refrigerate for 24 hours.
Remove from fridge and allow to sit at room temperature for an hour.
Soak casings as per manufacturer’s instructions.
Soak wood chips for at least 30 minutes. (I use maple wood chips)
Pack the mixture into 2 1/2 inch casings and tie both ends securely with butcher’s twine.
Place in the smoker (I place mine on the rack furthest from the burner, so top rack)
Light the smoker and smoke between 225 and 250 for 1 1/2 hours turn; the smoker off and leave the sausage in the unopened smoker for another 30 minutes.
Place in the refrigerator and cool completely before slicing.
Tips & Variations
- Butcher's twine