Polish Kielbasa With Really Smoking

Easy to make varieties of sausage. I love it just because you can eat it as is , make sandwiches , add to different dishes or fry pan in the morning with eggs. I count this as one of the most universal sausage type product. Recipe 5lbs Pork Shoulder (80% lean)- 2.26Kg 2tbl Kosher Salt - 34gr - 1.5% of meat weight 4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that) 1tbl Black Pepper 2tsp Sugar 4tsp Marjoram - could use Oregano (just if no other option) 1tsp Coriander - optional Grind meat mix spices , stuff casings , hot smoke till internal will be 150 - 155F (65-68C), optional add smoke in process , cold bath after reaching temps - stop cooking process, optional cold smoke after to enhance flavor. add other spices if desired. Stuffer used : https://www.amazon.com/Goplus-Horizon... Cold Smoke Generator : MARK V1 - look on Ebay.