Had a few hours to spare last weekend and decided to get fancy and throw together a batch of kielbasa. This recipe is a combination of a few recipes that I was looking at. Pretty good stuff although I think I'll increase the fat next time. The way I calculated is the beef was 10%, the pork butt was 25%, and the fat obviously 100% for a final of 26.5% fat content. I might bump this up next time to 30+%. Maybe more NFDM as well. 5 lbs pork butt 4 lbs beef chuck 1 lbs pork fat 2 tsp cure #1 4 tbsp kosher salt 2 tbsp dextrose 1/2 c NFDM 3 tbsp paprika 3 tbsp marjoram 2 tsp allspice 4 tbsp black pepper 5 tsp garlic granules 2 tsp sage 2 tsp coriander 1 c water Meats all fresh ground w/added pork fat. All mixed up. Onto the stuffer.. Into the smoker 1 hour in.. smoke has started ..and at the 3 hour mark. Need to find a way to maintain this deep red color while in the water bath. Into the water bath Hit 154 temp, now into the ice. Hang to bloom for a couple hours. ..and the cut. I'm pretty happy with them. Just perfect for so many great skillet meals.