OK guys, here's my recipe. It's super secret, so PLEASE don't go posting it on some public forum or anything!
Smoked KielbasaIngredients: 5 lbs Ground pork shoulder
4 tsp Pickling Salt
1 tsp Cure #1 (Prague Powder #1, Instacure #1, etc.)
1 1/4 tsp Sugar
2 1/2 tsp Ground Marjoram
1 1/4 tsp Pepper (Black or White)
1 1/4 tsp Mustard Seeds (optional - but I love them in this sausage)
1/2 tsp Garlic Powder, or 2 - 3 garlic cloves finely minced
5/8 tsp Nutmeg
5 oz Water
If grinding your meat, use a medium plate (1/4").
Mix all seasonings with water and stir until salt & sugar are dissolved. Pour the slurry evenly over ground pork (in a tub) and mix thoroughly until sausage is uniform in color (no pink spots - it should all take on a slightly grayish tint from the cure).
Stuff into Hog casings, then hot-smoke (165° - 185°) until an Internal Temperature of 152° is reached.
Optional: You may cold smoke first, for 2 - 4 hours, if a deeper smoke flavor is desired.Once 152° I.T. is reached, plunge sausages into an ice water bath to cool quickly and keep the sausages plump. Once cool, dry off and store as normal.
P.S. I also added this to the original post.