the recipe
Cactus Gap Kielbasa”
12 lbs. pork butt
1 tsp. liquid smoke in 1 pint of water
2 tsp cure #1
5 garlic cloves (crushed)
5 Tbs. kosher salt
1 tsp. Cayene pepper
2 Tbs. Corn syrup solids
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tsp special meat binder
½ cup milk powder
Grind the pork using a 3/16" plate, . Mix all the ingredients well into the sausage until a meat paste is formed. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F
