I made my first batch of Kielbasa yesterday--a 12 hour project start to finish. I cut up 9lbs of pork butt and added 1lb ground chuck to make up the difference for a 10lb batch. After grinding, mixing and stuffing, I finally got the sausages into the smoker to dry by 9:30pm. Because of the wind and rain last night, I didn't get them finished and hanging (after poach and ice water bath) until about 4:30am. The results? A muthakickin' kielbasa. I am so proud of myself since the last two forays into making Italian sausage were eh, ok. It tastes nothing like Hillshire Farms--but better. For the test, I gave some to my Russian grandmother and she said that this is what kielbasa is supposed to taste like. So I think I done did good. I used the Polish Sausage mix from Sausagemaker and added 3 or 4 (can't remember) heaping teaspoons of minced garlic. The garlic has a big kick but it fits in perfectly with the rest of the seasonings. The end product looks a little shriveled but it plumps up and is wicked juicy when grilled. As a matter of fact, I grilled one up a little while ago and it squirt at me when I opened the lid . Ready for some Qview? Necessity is the mother of invention at 4:30 am. The look on my mother's face at 6am when she came into the kitchen and saw it--Priceless. Grilled up with a mopping of Hot Bone Suckin' Sauce. Thanks for looking!