Taste of Italy
That is my go-to since it has the bio protection added.
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Kielbasa Recipe 16lbs venison,9lb pork butt,PS seasoning Kielbasa seasoning and Maple cure,1pack og carrot binder39.6g, I added 18g of red pepper flakes and 2-3 cups of ice water.and one lb of cheddar cheese Let bloom in refrigerator over night. Put in smoker @130 degree for 1hr, upto175 for 2 hr and finished at 200 until internal temp was 152. As you can see had too many in smoker at one time, but they taste very good
Larry Tumblin that stuff looks real good I take it it is summer sausage
Larry Tumblin looks great !!!
gus4416 Its Kielbasa
Larry Tumblin it looks great. Congrats
Larry Tumblin Nice!
Larry Tumblin Very nice, good job!