Make your own great smoked polish sausage at home! 11.75 oz Smoked Polish Kielbasa Sausage Seasoning Mix with No MSG added - Includes 1 oz bag of sodium nitrate cure One bag will season 25lbs of meat Can be made with pork or any of your preferred meats (beef, deer, elk, moose, antelope) Course grind meat through a 1-inch plate. 2. Transfer to mixer, add seasoning, water and curing salt. Mix 3-5 minutes until tacky. 3. Fine grind through a 3/16 inch plate. 4. Stuff into 32/34 mm natural casings. 5. Transfer to smokehouse. (see schedule below) SMOKEHOUSE SCHEDULE Time Dry Bulb Wet Bulb Dampers Smoke 30 minutes 100° F 0° F Open No 60 minutes 120° F 100° F 2/3 Closed Yes 60 minutes 150° F 120° F 2/3 Closed Yes 90 minutes 180° F 120° F 2/3 Closed Yes 6. Hold at last setting until the internal temperature of the product reaches 160° F. 7. Cold shower for up to 10 minutes and place in refrigeration.