Well I'm not bragging or anything, but my wife, who is Polish, swears that the Kielbasa I made last year was the best she has ever had. For years, she would have the place in Pennsylvania fly it out on dry ice so she could have some. Then I discovered this site, and shorty after that, I got Ryteks book and made my own. She does not fly it in anymore.
Here is how I make mine.
7# Ground Pork Shoulder
3# Ground Venison
2 Cups non fat dry milk. (use as a bining agent)
3 Tbl Kosher Salt
2 tsp Cure
1 Tbl Raw Sugar
1 Tbl Black pepper
2 Tbl finely choped fresh garlic
1 Heaping tsp Marjoram
2 Cups Ice Water
Assuming all meat has been ground, mix all the above ingredients minus the dry milk and the meat, in the ice cold water. After mixed in well, add to the meat and add dry milk. Mix well and proceed to stuff. Let hang somewhere for 30 minutes or so until casings are dry. I smoke them at 165 degrees until I get an internal temp of 152 degrees according to Ryteks book. Remove and give them a good shower of cold water until internal temps drop to 110 Degrees. Hang at room temp until you get a nice mahogany bloom, but I would not go past an hour. 30 minutes should do.
Here is the last batch I did. They did not last long. In fact, my wife has taken orders from her co-worker for the next time I make some.