The best Polish I've ever made!

[watchdog56]

tater here is my formula for fresh polish from Ryteks book. This is for a 15# batch. I did not use any soy protien concentrate or cure # 1. AGAIN THIS IS FOR FRESH POLISH IF YOU ARE GOING TO SMOKE IT US 1 TSP CURE #1 FOR EVERY 5LBS OF SAUSAGE.
15# ground pork 50/50
7 1/2 T canning salt
1 1/2 T granulated sugar
3 tsp minced garlic
1 1/2 T black pepper
1 1/2 tsp marjoram
3 cups of cold distilled water
MIx well and put in casings over night in frig then package for freezer.

[Tater]

Thank you Watchdog!

[Tenpoint5]

That sure does look good Tater.

[OU812]

Good lookin sausage Tater,,,,,that last money shot with the kraut just about sent me over the top.

[ACW3]

Looks like the batch I made a while back using the same Rytek Kutas recipe.  You are right.  It is really good.  I made the mistake of giving some "sample" packs to neighbors to give me some feedback.  Now they all want more, more, more...  the only real difference is that I smoked mine on my MAK 2 Star.  All good!!!

Art