Combine pork, fat, and beef. Add all spices and mix well by hand. Pass through grinder on course blade. Stuff into casings. (hint. --After cubing meat, place in freezer until the center of the meat and fat is firm. This makes grinding easier in that it lessens the blades from becoming "clogged") Most Kielbasa recipes say that the secret to making good Kielbasa is to ground the meat twice. I prefer the course texture attained by a single grinding. Other sausages I grind twice.