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Strips and I keep the auger and throat in the fridge until I use it.

That's a good start. Can't wait to see them finished!

My recipe is exactly the same as yours! I like to use more bacon.

Great looking keilbasa Shannon! Looks just like mine when it's finished. I made 50lbs yesterday and will let it sit till tomorrow. I only have 250 lbs more to make for Xmas season. Again, nice job!

I love it! I grew up on it and still make it whenever I get the chance. Maybe today.

RIP to a friend of all.........

Not enough sugar.

I put a quart in Pop's brine then put another quart in the wet rub. This is the only way I get enough maple flavor in it for me!

Yeah, We are going to have to raise pigs to get through next year!

Made a little Buckboard Bacon today! Started at 10 am and just took it out. Used pork butts, soaked them in Pop's brine for 7 days, then two more days in brown sugar, maple syrup, fresh garlic,and course grind black pepper. Thanks Pop's for making it easy for us! This is the second smoke in the...

Great looking sausage! Your making me hungry. I'll have to make some myself!

Nice job! Mine is in the smoker now! 8 hours to go!

I have a nice set of Update pots and pans I picked up at the local kitchen store at he outlets. Update is a reasonably priced commercial quality line. Nice heavy bottoms and stainless steel lids. I am very happy with them! An 8 quart sauce pan was regularly priced at $60.

Man Chef Jimmy that sounds unreal! I'm going to get loins on Tuesday and give this a try. How long in POP's brine? Is 10 days enough, or should I inject it?

Watch that you don't use to much water if you are trying to dry things out on a longer smoke. You will end up boiling your food with steam instead of smoking. I'm sure some of  the more experienced users will give you an answer. Good luck!

How is everyone? I hope you all had a great summer. Work has kept me away for the season and I have finally had some time to get smoking! I'm going to turn my electric UDS into a charcoal UDS. I built a freezer smoker and will use it for keilbasa, jerky and ring bologna. Keeping the UDS for...

The taste comes from using beef not pork in the mix. Some recipes call for beef hearts, some just for shoulder chuck. We use the latter. No additives or fillers. Just meat and spices! 

Welcome to SMF! You know smoking is like riding a bike, once you learn to do it, you never forget how much fun it is! Jeff

Great recipe Dutch! Do you use your own bacon for this recipe? Gonna give it a try for the game next week!

Great looking UDS! Now you just have to decide what to smoke first. Your first smoke is like your first girl........ You'll always remember both, but you'll have that smoker forever! Keep smoking!