Smoked Polish Kabanosy

Today we made Smoked Polish Kabanosy. Did a quick process on cutting, grinding & stuffing the sausage. Then we smoked in our Masterbuilt 140S Smoker.
See Recipe Below
5lb. Pork Butt
2Tablespoons Kosher Salt
1 1/2Tablespoons Ground Black Pepper
1Tablespoons Caraway Seed Ground
1 1/2Tablespoons Nutmeg
2Tablespoons Garlic Powder
1Tablespoons Sugar
1teaspoon Instacure #1(optional)
1/2Cups Rusk (we use Milk Powder)
Rusk recipe on Martin Derby's Channel
Mix all spices in a bowl
Add spices to 5lbs of meat and mix very well (5 Minutes)
Then place in the fridge to bloom for 24 to 48 hours to bloom
Grind meat medium 8mm grind plate (only once)
Add 1/2 cup very cold Water mix gently
Stuff meat into 22-24mm sheep casings
Poke Holes with poker to get the air out of the casings
Make sure they are small enough to hang in the smoker
Hang in smoker
Set smoker to 150 degrees & Smoke for 2 hours
Raise temp to 190 degrees, smoke for 1/2 hour or until internal temp is 160-165 degrees
Can be brought up to temp in a hot water bath @ 170 degrees remove at 160-165 degree internal temperature
Let cool (or use Ice bath)
Enjoy!