Hey everyone! As I have mentioned before I am always trying to find healthier alternatives to some of the smoked meats that I have learned to make from this site. The sausage bug has bitten me badly. I've already made kielbasa with a mix of 80/20 pork and 80/20 beef and it turned out great and was eaten by myself and family pretty quickly. I got a great deal on some 90/10 and figured I'd attempt to make my own lower fat all beef kielbasa, something I can enjoy for a weeknight meal and feel a little less guilty about. Here are the ingredients; I've had good success making fresh chicken sausages and some fresh pork chorizo where I used about a 90/10 ratio. In both cases I added 1/2 cup of NFDM to a 5 pound batch. This will be the first smoked sausage I make with this fat ratio so I am curious to see how it works out. Mixed until it felt right: Fried up a test patty Great flavor and pretty juicy considering the lower fat content. Stuck it in the fridge overnight along with my stuffer. Soaked some natural hog casings and cases them this morning. Dried them in the smoker for about an hour at around 130-140 until they felt dry to the touch: When they were dry I loaded up the AMNPS with a hickory, cherry, maple, and apple blend from Cookin'' Pellets. Going to smoke 3-4 hours depending on color and then finish them in a hot water bath. I will be back. Wish me luck!