Originally Posted by Upperplainsman
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Ha, interesting, Here is my "smoked" Polish recipe. Very similar.

12.5 pounds Pork Butt
10 Pounds 100% lean Venison
2.5 Pounds Pork Back Fat

13 Tbs Canning Salt
5 Tbs Dextrose ( Sausage Sugar)
5 tee Cure #1
3 Tbs Fresh Black Pepper
2 Tbs Granulated Garlic
3 tee Marjoram
4 tee MSG
2 Cups HT Milk Powder

Stuff into casings and smoke

When I make Fresh Polish like yours, I just remove the Cure #1 and the Milk Powder

I use Canning Salt, what type of salt do you use with 14 Tbs?

Last edited by steve4102; 12/19/23.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.