OK, decided to step WAY out of my comfort zone this weekend and try some cured and smoked sausage. Attempting both andouille and kielbasa, since from what I’ve been able to gather, they’re processed relatively the same from a smoking standpoint. Found a few recipes on these forums, others elsewhere online, referred to my son’s culinary school textbook, added, subtracted, multiplied and fudged to come up with my own variations, based on the taste preferences of me and my family, so hoping all will work well. Mixed it all up yesterday and let it sit overnight in the fridge. Got up this morning and after a coupla cups of coffee, ground the meat and it’s currently in the fridge chilling down prior to stuffing. Casings soaking… Will post pics and whatnot once they’re finished, assuming I don’t botch it too badly. Working under the assumption that it won’t actually be BAD. Will post recipes if it’s actually GOOD. ;-) Andoiulle is somewhere between the NOLA and Emerils' recipes, the Kielbasa is based on jipnsmoke's recipe and DanMcG's, with additions and proportion changes. "Shoulders of giants" and all that.