Venison Smoked Kielbasa

[Sam3]

This guy mixed at 40% fat, way to much.

I only cut 20% in with my venison or elk.

Fat-out not good, makes for a dry crumbly sausage.

I should rephrase what I meant. I use 40% ground pork butt to 60% of meat. Definitely not 40% fat only.

[nepas]

Well the kielbasa is done. Nice color but i still think to much fat.






Couple days in the paper bag and fridge may help.

[Keymaster]

Great color on those bad boys.

[TentHunteR]

Yeah 40% fat seem a big high, but boy do I like the nice dark color those have!

[Tenpoint5]

I think he should be happy with those

[Sam3]

I'm wouldn't pass those up. Very nice Rick.