My first time for Smoked Polish Kielbassa. Used 4 lbs pork shoulder and 1 lb beef chuck, partially frozen and ground w/ 5/16" plate. Mixed 1 tsp cure #1, 62 gm A.C. Legg blend 106 Smoked Polish Kielbassa Seasoning into 10 ozs cold spring water. Hand mixed real good and stuffed into rings w/ 34-36 mm hog casings. Let cure in fridge overnight and into the MES for 1 1/2 hrs. at 130° to dry. Fired up the AMNPS w/ Hickory pellets and smoked 'em gradually raising to 180° 'til IT hit 155°. 2 of the rings got done in about 9 hrs. so I pulled 'em. The other 5 really hit one heck of a stall. Took over 13 hrs to get to 151° IT. Not sure why, never had that happen so long with sausage before. I even temp checked the Thermopen w/ boiling water. Spot on. The 5 that took so long look a little more dried out than the first 2. I haven't tried any of them yet so I don't know if they are ok or not. We'll see. Looks like it's Kielbassa w/ boiled taters and kraut for supper. Boy, my photography skills really suck!!