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Smoked Pork

Smoked Pork recipe image
This International main features INGREDIENTS FOR 10 LBS.***, Water -- (1 quart, Soy protein concentrate, Salt, Powdered dextrose. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2133.1
Dietary: Gluten-free
Description
This International main features INGREDIENTS FOR 10 LBS.***, Water -- (1 quart, Soy protein concentrate, Salt, Powdered dextrose. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • INGREDIENTS FOR 10 LBS.***
  • 2 pounds Water -- (1 quart)
  • 2 cups Soy protein concentrate
  • 6 tablespoons Salt
  • 2 tablespoons Powdered dextrose
  • 2 teaspoons Prague Powder #1 -- (level)
  • 1 tablespoon Ground black pepper
  • 2 large Cloves of fresh garlic
  • 1 teaspoon Marjoram -- (heaping)
  • 8 pounds Lean elk or venison
  • 2 pounds Regular pork trimmings
Directions
  1. 1
    GRINDING: Chill all meat and grind through 1/4" or 3/16" grinder plate.
  2. 2
    Be sure all the blood clots, bones and sinews have been removed.
  3. 3
    Place all meat into mixer, adding all the ingredients.
  4. 4
    Mix well until all the ingredients are evenly distributed.
  5. 5
    Remove, place in stuffer and use 35-38mm hog casings for stuffing.
  6. 6
    SMOKING: Let sausage dry at room temperature for about 45 minutes after stuffing.
  7. 7
    Remove to smokehouse preheated at 120F and leave dampers wide open.
  8. 8
    Sausage will dry more for about 45 minutes.
  9. 9
    After this period, gradually adjust smoker to 160-170F with dampers open.
  10. 10
    Allow to smoke until the internal temperature reaches 152F.
  11. 11
    If you don't have smoker, add 3 or 4 tbs.
  12. 12
    liquid smoke to the mix and then stuff.
  13. 13
    Boil the sausages

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2133.1kcal
% Daily Value *
Total Fat 60.5g94%
Saturated Fat 20.6g103%
Cholesterol 926.2mg309%
Sodium 95214.1mg3968%
Total Carbohydrate 26.5g9%
Dietary Fiber 2.4g10%
Sugars 11.3g
Protein 345.5g691%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, boiling, cloves, concentrate, dextrose, elk, fresh, garlic, grilling, ground, heaping, ingredients, international, lbs, lean, level, main, marjoram, pepper, pork
Read it online: https://www.chefs-mate.com/recipe/smoked-pork-7/