Step 1

Grind pork and beef through 3/16” plate (5 mm).

Step 2

Mix all ingredients with ground meat.

Step 3

Stuff into beef middles or fibrous casings about 60 mm in diameter.

Step 4

Ferment at 86F (30C) and 85-90% humidity for 24 hours.

Step 5

Place the sausage in the smoker and smoke at 110F - 130F and 70% humidity for 6 hours. Gradually increase smoke temperature to 150-175F, and then all the way to 190F if needed, until internal meat temperature reaches 140F.

Step 6

For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.

Step 7

Store sausages at 50-59F and 75-80% humidity.