I found this recipe and modified it significantly. It was a recipe for fresh Polish Kielbasa and I choose to up the spice and also cure and cold smoke it. Last night I broke down a 10 lbs Pork Butt and a 6lbs chuck roast. I needed 6 lbs of pork and 4 of beef. The left over ground meat was either frozen for later use or used in our Chipotle burgers for dinner last night. I ground the pork and beef, 10lbs total, at the same time to assist mixing of the meat. The cure, seasonings, and ice water were combined to form a slurry and then mixed in. 3/8 plate used for both 1st and second grind to avoid the hot dog effect of stuffing with grinder. It worked fine. The sausage was then placed in the fridge overnight to ripen and allow the cure and spices to mingle and chill. The next morning I did a fry test and Sandy and I felt this time I hit it on the head. After smoking we thought this would be about perfect. The foot switch was hooked up to my grinder which worked great and I began to lean to stuff hog casings! For simplicity I choose to stuff first link later. First links in my history! LOL Full 10 lbs linked and going to fridge to cold smoke Sunday morning. I couldn’t wait to eat some so a few went on the grill. MMMM Wonderful Stuff. Recipe to follow is for 5lbs Shooters Smoked Polish Kielbasa 3 lbs. coarse ground pork butt 2 lb. fine ground beef chuck 3 tsp. sugar 2 Tbsp. marjoram 1 1/2 tsp Morton Tender Quick per pound of meat 1 tsp. allspice 2 Tbsp. black pepper 2 Tbsp. caraway seeds 10 cloves pressed garlic 1 cup cold water Combine all ingredients, mix well and stuff into hog casing. Rest in fridge overnight to ripen. Smoke at 160-170 for 3-5 hrs.