So started a batch of Kielbasa for a tailgate next weekend. Plan to grill it to reheat, but am going to smoke/poach it tomorrow. Started with Shanon's recipe here: http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy Modified it slightly to include both minced(fresh from a jar) garlic as well as some granulated garlic. Used the basic recipe on the other site but added 2 grams of granulated to go with the 5 of minced. Left everything else the same. Cut a butt up in strips and ground and ended up with ~ 3.6 kg of pork. So multiplied the ratios and mixed it in. Stuffed it into some casings and did my best to twist off into equal size links... Well, I think I could use some more help on stuffing as some areas I had a few blowouts, others seemed to have a few air pockets, but nothing major. Def. need more help with getting into equal size links... mostly did 2-3 twists at each link. Any tips/tricks on doing this? I did it after stuffing. Here are some pics... more to come tomorrow evening after I smoke/poach tomorrow afternoon/night. I plan to smoke them for 4-6 hours at 150-170 with some apple wood, then poach in 170 until 160 internal. I'll then let them bloom, dry out, and cool for an hour before vacuum sealing to eat later this week.