worktogthr I have been making that recipe for years,as fresh this is only the second time I've smoked it.I really liked the taste I took with the cob smoke.Looks great Richie!! Another awesome smoke! I am fresh out of kielbasa. Going to have to try your recipe this time!
b-one you didn't get the package. Thanks forLooks great when do the shipments go out?
I like the color and the little taste I had,tonight we will have it with some kraut and perogies
Love that Kielbasa , Nice job and looks tasty
Gary
Danny my wife is eating it right now,and she sounds like she went to Heaven.So I can assume she will not want the white Kielbasa all the time now.Thanks for the nice words.
great looking stuff tropics, as usual
dannylang
DS Thanks it is good,nice simple recipe.Seem to be a problem with points today,they are not registering.But Thanks for the point any way.
Dang it man that looks great - nice job!!! That sure would be good a Elk camp (hint, hint)
DS
Thanks Richie.
Jon Thanks you have been cranking out some nice sausages your self.
Richie
It is used as a binder helps keep some moisture in.You can leave it out you may get some dry crumbly sausage you may not.My sausage making book has it in the recipe so I use it.
I'm new to a wonderful world of sausage smoking. Can you please let me know what is the reasoning behind adding non fat dry milk and if it's necessary
No problem sharing I made this for my fresh yrs. ago and just started smoking Kielbasa this yr.
The recipe is for 5 lbs. I cut it in half for todays.
Smoked
1 Cup non fat dry milk
1 level tsp. cure #1
2 Tbsp. salt
1/2 Tbsp. sugar
1 Lrg. clove garlic ( 1Tbsp granulated )
1/2 Tbsp. black pepper
1 tsp. marjoram
8 oz. ice water
5 lbs ground pork.
Thanks for the kind words
Richie
It is used as a binder helps keep some moisture inWhat's the dry milk for?