The brats were nice but I needed/wanted something smoky so Kielbasa was next in order. Seeing as I made the Brats mild I bumped up the Kielbasa with a touch of cayenne. These turned out really, really tasty with a nice hint of heat. I'm hitting on them like big snack stix dipping in Guldens Spicy Brown mustard and washing down with Coronas. These will definitely be made again, everybody trying them so far has enjoyed the intense smoke flavor from the pecan. I used the pork cushion on these that was scored for $1.28 a pound at Cash & Carry. Will definitely be buying another load of that!! I'm liking it as much as, if not more, than butts for sausage making. Thanks for looking.....Willie 3 pounds of pork cushion or butt & 2 pounds 80/20 ground chuck 1 Tbl ground coriander 2 Tbl Hungarian paprika 1 tsp ground black pepper 1 Tbl Kosher salt 1 Tbl ground dried rosemary 1 Tbl dextrose 1 Tbl cayenne pepper 1 Tbl ground sage 2 Tbl dry mustard 1 tsp nutmeg 1 tsp of Cure #1 1 cup of NFDM 1 cup of Coors beer (what I had aound) Mixed all dry ingredients into the beer then incorporated into the meat blob. Rested overnight in the fridge. Stuffed into 33/35 hog casings next morning. Allowed to air dry while getting smoker ready. One hour at 150, no smoke. Bumped to 175 for one hour. Bumped to 200 & added pecan chunks. Smoked about 4.5 hours, IT hit 155 and I pulled them to bloom for about an hour.