Italian Cheese and Parsley Sausage

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32-38 mm and for the kielbasa I'm thinking 145
 
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On 32/35s coming off the smoker anywhere from 80-120° an hour is plenty with my pot set to 151°. I stick one with an instant read around the hour mark and see where I'm at.
 
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Ok just read the recipe, looks good. They do use two different grinds. I plan to add whole yellow mustard seeds. and fresh garlic I press into a paste. They do say 145 degrees for the IT which I thought was the one for pork. I don't see any beef in their recipe. I know the traditional ones use about 15% beef.

Do you think I need the beef?
 
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