100 Pounds of Czech Picnic Sausage
Used with permission from the “Travis-Williamson Counties Czech Heritage Cookbook”
Equipment
- Meat grinder
- stuffer attachment
- smoker
Ingredients
- 60 pounds venison
- 40 pounds pork (boneless Boston butts)
- 20 ounces non-iodized canning salt
- ounces coarsely ground black pepper
- 3 ounces paprika
- 2 ounces minced garlic
- natural casings
Instructions
- Cut the pork and venison into cubes that will fit through the grinder.
- Place approximately 25 pounds of pork and venison mixed into a large container, such as a beverage cooler, and mix thoroughly with added seasonings.
- Repeat this process until all of the meat and seasoning is mixed.
- Grind the meat through a 3/16- or ¼-inch grinding plate and try to keep the pork and venison mixed while grinding.
- Rinse the casings in warm water to clean out any salt, and keep in warm water.
- Thread whole lengths of casings onto the stuffer nozzle.
- Place the ground meat into the stuffer and proceed with stuffing.
- Fill casings to approximately 24 to 28 inches long, to equal approximately 1¼ pounds in each link, before tying ends with string to hang on rods.
- Hang links approximately 3 inches apart on rods in the smokehouse or smoker.
- Smoke the sausage with pecan or oak wood for approximately 5 to 7 hours at a low heat of 130° to 160°.
- After smoking, cool the links to room temperature before wrapping to put in the freezer.
