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Step 1
Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.
Step 2
Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.
Step 3
With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.
Step 4
Using your sausage stuffer, stuff your ground sausage meat into casings.
Step 5
Fire up your smoker to 100°F. Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.
Step 6
Smoke for 6 hours. Increase smoker temperature to 160°F and cook until meat internal temperature is 150°F.
Step 7
Remove sausages from the smoker. Spray with hot water. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.
Step 8
Move sausages to the refrigerator overnight. Eat within 2-3 weeks.