Home Forums Hunting & Shooting Hunter's Campfire What is your favorite meat on a smoker?

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?

Table or canning. Very similar recipes. My son adds a bunch of cayenne pepper to his but I'm not interested in adding any heat.

Do you notice any difference when switching salts?

I have found a Yuge difference with different salts measuring by volume, by weight, not so much.

Kick it up a notch and start adding MSG