A friend of mine has this good recipe for kielbasa. I'm doing it a little different and doing a double smoke and using smaller natural casings so they will be slim jim type. Here is the recipe for 20, 10 & 5 lbs batches. I'm doing 5 lbs today. I used sheep casing, collagen can be used also, any sz. 20 lbs 10 lbs ground pork 10 lbs GB 80/20 Ingredients 3 cups water 8 Tbs kosher salt 4 level tsp cure #1 2 Tbs sugar 3 Tbs (heaping) course black pepper 3 tsp garlic powder 4 tsp (heaping) marjoram (rubb it) 4 tsp cayenne 3/4 to 1 cup mustard seed. For 10 lbs 5 lbs GB 5 lbs ground pork 1 1/2 cups water 4 Tbs kosher salt 2 level tsp cure #1 1 Tbs sugar 1 1/2 Tbs black pepper (same as above) 1 1/2 tsp garlic powder 2 tsp marjoram (same as above) 2 tsp cayenne 3 Tbs mustard seed (you can add more if you like) For 5 lbs I used this way 4 lbs GB 1 lb ground pork 3/4 cup water 2 Tbs kosher salt 1 level tsp cure #1 1/2 Tbs sugar 3/4 Tbs black pepper (i added and extra tsp also) 3/4 tsp garlic powder (i adjusted to my taste and added 1/4 tsp more) 1 tsp marjoram 1 tsp cayenne (adjusted again by 1/2 tsp) 2 Tbs mustard seed If your mixing with a mixer its fine to add all the ingredients. If your going to season and put through your grinder dont add the mustard seeds, mix the seeds in by hand. Here is the 5 lbs i mixed up this morning. I always mix the dry with the liquid, incorporates into the meat better and i dont have clumps of dry in the meat. Cure 1 water in the small one All mixed up ready for stuffing. The casings were rinsed inside and out and soaked (1.5 hrs) in cold water with 2 Tbs of vinegar. This helps reduce the veins in the casings. My handy dandy hanging rack. 5 lbs all stuffed and ready to hang and dry some. Now go get the smoker heated. Starting at 130 for an hour no smoke then PID to 140 with smoke for 2 hours. PID to 150 for 2 hrs then PID to 160 for 3 hrs with smoke.