Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i truly enjoy this kielbasa... 50/50 pork to moose and like the mix to be about 20% pork fat. so 80% meat and 20% pork fat. any less and ya start getting toward a dryer sausage and ya need the fat for flavour.
Boykjo is the sausage guy on here for sure so maybe he will have some input for you...