Polish sausage
8 lbs elk
2 lbs pork fat
5 tbsp salt
1 tbsp sugar
2 tsp cure (pink salt)
1 tbsp black pepper
4 cloves garlic
1 1/2 tsp marjoram
1 cup ice water
1 cup whole milk
3/4 cup powdered milk
hang room temp couple hours
130 smoker 1 hour
increase to 160 - 165 heavy smoke about three hours
apply steam at 165 intil internal temp of 152
cold shower until 110
room temp for an hour
then into the fridge
