Polish Sausage (Kielbasa)

Steps

1. Cut the pork shoulder into smaller cubes, depending on your grinder's size.
2. Grind both the pork and beef meat using a coarse cut with a 4.5 mm die.
3. Place the ground meat in the freezer for about 40-45 minutes to make it nice and cold.
4. In a separate container, mix all dry ingredients (salt, brown sugar, black pepper, speed cure, garlic powder, mustard seed, pickling spice, marjoram) with ice cold water until well combined.
5. Pour the seasoned liquid mixture over the ground meat. Add another half cup of water if needed to help bind the meat and make it tacky.
6. Mix the meat thoroughly by hand or using a mixer until it is nice and tacky.
7. Fill a stuffing canister with the prepared sausage mixture, making sure to remove any air pockets.
8. Load the stuffed canister onto the stuffer. Apply avocado oil to the horn of the stuffer for easy sliding.
9. Flush out the casing by inserting two fingers into the end stick and picking up some water.
10. Stuff the meat into the casings, leaving about three or four inches of extra casing at each end.
11. Pinch off the meat near the ends to pull out 3-4 inches of casing for tying knots.
12. Tie a knot as close to the sausage body as possible on both ends using the extra casing.
13. Prick any air pockets in the finished sausages with a sausage picker.
14. Place the cased sausages in the refrigerator overnight to dry up.
15. On the next day, preheat your smoker (PK100) at 110°F and hang the sausages on rods, ensuring they are spread out evenly.
16. After about an hour and a half of drying, close the exhaust vent to two-thirds closed and the intake vent to two-thirds closed.
17. Increase the smoker temperature to 140°F and smoke for two hours using cherry sawdust.
18. Shut the door, close both the intake and exhaust vents to 100%, and increase the temperature to 225°F.
19. Smoke until the internal temperature reaches 145°F (this takes about one hour).
20. Remove the sausages from the smoker and immediately place them in an ice bath for about 30 minutes to cool down and solidify the fat.