First attempt at keilbasa. I think it came out pretty good. Ingredients in the photos. Used almost 5# of pork butt roast. Not sure size of casings. I went to local supermarket and asked butcher what he had and this is what I got. Started smoker at 140, no wood. In an hour jumped up to 150 and added hickory. Then each hour jumped up 10 degrees to 170 until IT of around 155. 10 min ice bath, hung for a couple of hours in laundry room, then put in fridge overnight Got the recipe from here. https://www.ethanchlebowski.com/cook...olish-kielbasaClick image for larger version. 

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