3 lbs not-so-lean pork butt
2 lbs beef brisket or chuck, trimmed of fat
1/4 cup powdered milk
1 tbsp. + 1 tsp. kosher salt
1 tbsp. Hungarian paprika
1 tbsp. sugar
2 tsp. green or white peppercorns, freshly ground
1/2 tsp. nutmeg, freshly grated
1/2 tsp. ground celery seed
1/2 tsp. dried sweet marjoram or oregano
1/2 tsp. ground coriander seed
1/4 tsp. citric acid (Vitamin C)
curing salt (enough for 5 lbs meat)
1 tbsp. fresh garlic, finely minced
1/2 cup ice water
4 to 5 feet of real sausage casing

Soak the casing in cold salted water following instructions on package. Cut meat into cubes or 1-inch wide by 2X3-inch strips. Grind pork using the coarse blade. Grind beef using the fine blade. Combine both meats well and add remaining ingredients, then stuff into prepared casings using a sausage stuffing attachment of the meat grinder. Pinch and twist casings into links of the desired length. Tie off ends. Allow kielbasa to dry (covered) overnight in refrigerator.

Fire up the smoker and bring to a steady temperature between 180°F and 190°F. Smoke the sausage away from any flame for two to three hours, or until internal temperature reaches 160°F. Submerge the sausages in ice water for 20 minutes, then refrigerate for up to several weeks or vacuum package and freeze for longer keeping.