Had some time today and need to get rid of deer meat to make room for this years hunt, so why not make a little smoked kielbasi, 8lb deer meat, 2 pound pork fat, salt,pepper, garlic and cure #1, ground twice with a very coarse plate, added seasoning and let sit over night in fridge. this morning stuffed and tied
and hung in smoker at 100 degrees to dry for an hour, add hickory smoke with amnps. smoked for 2 hours at 100 degrees, then to 125 for an hour 140 for an hour, 165 2 hours then 200 until internal temp of 155 that took about an hour. thanks for looking.
