Made fresh the other day, when I went to get the casing there were none left.(failed part) Had plenty of collagen casing so they are slim Kielbasa
Used 85/15 mix for these Pork -Fat
Stuffed using my Jerky Canon
5 lbs. in the casing to sit over night in the fridge.
Hanging in smoker to dry a little more.
Smoked at 130* for the first hr. then increased 10* each hr.
took 8hrs to hit 154* water bath to cool
Thanks for looking
1 Cup non fat dry milk
1 level tsp. cure #1
2 Tbsp. salt
1/2 Tbsp. sugar
1 Lrg. clove garlic ( 1tsp granulated )
1/2 Tbsp. black pepper
1 tsp. marjoram
8 oz. ice water
5 lbs ground pork.
edited to add recipe
Edited by tropics - 12/4/14 at 7:57am