So in the interest of "healthy sausage " I made up some lean kielbasa. started with 10 #'s of pork loin on sale and 1 # of pork trim I had in the freezer. Cut up in approximately one inch cubes . cure and salt and left in the fridge for a day ,notice the color difference in the pork after sitting. Mixed up the spices which consisted of pepper,garlic, sugar and marjoram and stuffed with 32mm casings for 1.5 hours at 110*, then smoked for 2hours with hickory. Continued to bump temp in 10 degree increments up to 170 until IT of 154* was reached then a snow bath followed. I dropped the IT to about 115* and then hung in the house to bloom for a few hours. Money shot of a nice lean and delicious kielbasa and then vac packed and froze. Thanks for looking !