I made 14 pounds of fresh Kielbasa yesterday.
Sorry I didn't take any photos. I won't let it happen again.
14lbs Pork Butt (shoulder) deboned and chunked
1/3 cup coarse Kosher salt
1.4oz. Fresh ground black pepper
6 cloves fresh pressed garlic
2tsp mustard seed
1 1/2 cups cold water
marinate overnight in seasonings
ground into sausage casings
...I smoked some of it on my Weber OTG Kettle with some hickory and it turned out excellent.
I smoked it indirect over one full chimney worth of charcoal briquettes with the vents wide open until the internal temp of the Kielbasa reached 170F.