100 lbs of pork trimmings, what to do?

[KFhunter]

I ended up with 100 lbs of pork trimming to grind into sausage.  I "trimmed" heavy because I wanted a lot of sausage, I could have cut it and had almost nothing for sausage.
Some of you all probably seen I got a new stuffer so I plan to make a good bit of breakfast sausage but after that I'm looking to stuff a lot of tube meat. 

Got some ideas for tube meats?

I don't have a curing chamber humidor yet so we'll have to stick with non-fermented for now and mold free, but I do have a smoker.

[TommyH]

My favorite is the hot beer!  There’s a lot of kinds I haven’t tried tho, I need to get some spices and some pork. 

https://spokanespice.com/categorylist.php?secid=68

[Fireb@ll]

This is the receipe I use to make Kielbasa for New Years.  I finish this in the fridge so you don’t need a chamber.  I use venison instead of beef to mix with the pork.
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Kielbasa for a 10 pound batch. 

32mm cellulose casings cut to 19".  Yields approx 1lb rounds.

5 pounds pork butt   (grind through medium plate)
5 pounds 80/20 beef (grind through medium plate)

4 TBS Kosher salt
1 TBS sugar
2 tsp Marjoram
2 tsp Cayenne pepper
1 ½ TBS Course Black Pepper
1 ½ tsp Granulated Garlic
2 oz Non Fat Dry Milk
2 tsp Cure #1
1 ½ cup cold water

• dissolve the cure in the water then dissolve the salt.  Stir until all are dissolved. 
• add the sugar and dissolve it. 
• add Marjoram, cayenne, black pepper and garlic.
• add the non fat dry milk and stir out the lumps. 

• Mix meat and seasonings until completely combined.
• Stuff in casings immediately.  Cellulose can be stuffed very firm, but can burst if way over stuffed.
• Tie sausages in rounds.
   
• 3 hours of Hickory at 140 degrees
• 160-degree hot water bath.  Pull when IT hits 153 and bloom for 2 hrs.
• put in the fridge over night before peeling
From <http://forum.bradleysmoker.com/index.php?topic=23821.0>
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