Sausages

Iron Trail Polish

Polish Style Sausage

Iron Trail Polish is a smoked sausage built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Smoke at 130-170°F (54-77°C) and finish at an internal 155°F (68°C), stuff into 32-35 mm all natural hog casings, grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Marjoram and garlic against a light smoke, which is what separates Polish sausage from every other smoked link. It is cured, so it takes a slow smoke and comes off ready to eat or ready to brown in a pan. Good hot, better cold the next day.

• Garlic
• Smoky
• Savory

Internal temp

155°F (68°C)

Smoker temp

130-170°F (54-77°C)

Casing size

32-35 mm

Casing

All Natural Hog Casings

Bloom

1-2 hours

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Garlic Powder
• Fresh Garlic (minced)
• Marjoram
• Caraway Seed
• Ground Allspice
• Mustard Seed
• Onion Powder
• Sugar
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind pork through a 1/4" plate. Keep very cold.
2. Add the dry seasonings and the minced fresh garlic to the ground meat and mix to distribute evenly. Crush the caraway lightly before it goes in — whole seed holds its oil and reads faint; cracked, it carries.
3. Dissolve cure in ice cold water, then add to meat. Mix until well combined and tacky with good protein extraction.
4. Stuff into natural hog casings (32-35mm). Tie into rings or twist into links.
5. Hang at room temperature for 1-2 hours to bloom. The casings should feel dry to the touch.
6. Place in smoker at 130°F for 1 hour, damper open.
7. Raise to 150°F and apply smoke for 2-3 hours.
8. Raise to 170°F until internal temp reaches 155°F.
9. Ice bath, then refrigerate. Reheat by grilling, pan-frying, or simmering. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)

Wood

Hickory · Oak · Cherry

Before you start

• How much Cure #1 per pound
• Venison to pork fat ratio