Kielbasa

• 1 lb pork butt
• 2 tablespoons milk
• 1 tablespoon cornstarch
• 34 teaspoon kosher salt
• 12 teaspoon sugar
• 14 teaspoon black pepper
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 14 teaspoon dried parsley
• 18 teaspoon whole grain mustard

1. Course grind on the pork.
2. Combine all ingredients & mix well.
3. Stuff into large hog casings & let set for 24 hours minimum.
4. Smoke for around 90 minutes or until internal temp of 155F.

pork butt, milk, cornstarch, kosher salt, sugar, black pepper, onion powder, garlic, parsley, grain mustard

Taken from www.food.com/recipe/kielbasa-381366 (may not work)