Delicious homemade Polska Kielbasa (Polish Sausage).

This recipe makes a 3lb batch.

Pork 2lb (we used trimming from a port butt and spare ribs)
Beef 1 lb (we used a small piece of chuck roast)
Kosher Salt 30g
Brown Sugar 30g
Garlic, Granulated 20g
Black Pepper 10g
Marjoram 10g
Allspice 6g

Smoke at 150200F for about 3 1/2hours for an internal temp of 155F.
Once the sausages reach the desired internal temp, remove them from the smoker and place them, immediately, into an ice bath. This will stop the cooking process.