- 1 lb Maui Nui Ground venison organ blend
- 6 Maui Nui venison kidneys, cubed 1/2” pieces
- 8 oz pork fat (or pre-ground pork fat)
- 2.8 g. kosher salt
- 1/8 tsp sugar
- 2 g. garlic, finely minced
- 1 tsp smoked paprika
- 2 g. #1 curing salt
- 21 g. ice water
- 2’ pork casing
- Brine solution for kidneys (see below)
- 1 3/4 cup water
- 8 g. #1 curing salt
- 1 Tbsp plus 1 tsp kosher salt
- 1 Tbsp plus 2 tsp sugar
Mix all brine ingredients together. Set aside.
Rinse kidneys off in cold water and remove white artery. Then cut into 1/2” pieces.
Place kidneys into the brine solution and refrigerate overnight. (This will help leech off excess blood and cure them at the same time).
Meanwhile, grind pork fat on a medium-size grinding plate and place it in a large mixing bowl.
Add remaining ingredients except for ice water and pork casings into the bowl.
Using a mixer with a paddle attachment, mix on low speed for about 2 minutes, while slowly pouring in the ice water to emulsify.
Once emulsified, place into a non-reactive container and refrigerate overnight to cure.
Remove kidneys from the brine solution and hot smoke between (160°-180° F) for 35 minutes. Then chill to 40° F.
*Note This step really helps to remove the metallic flavors of the kidneys.
Once cool, fold into sausage mixture and stuff into pork casings.
Make links into desired length and hot smoke between (160°-180° F) for 45 minutes, or when internal temperature reaches 155° F.
Serve immediately or chill for later use.
*Note Can also be left uncased and cooked like fresh loose sausage.