Ingredients:
- 5 1/2 lbs pork butt
- 1 lb beef chuck about
- 1 garlic head
- 2 tsp dried marjoram
- 2 TBsp ground black pepper
- 2 Tbsp kosher salt
- 1 1/3 tsp pink salt #1 (also known as Prague Powder)
- 1 cup ice water
Directions:
Grind pork, beef and garlic on a medium size plate, 4.5mm (3/16″) – 6mm (1/4″).
Add the ice water, all of the spices and mix well.
Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
Preheat smoker to 140F.
Dry sausages for 30-60 minutes in the smoker, until the skin is dry to touch. Then apply smoke for 3-4 hours.
Remove sausages once the internal temperature has reached 154F.
Cool the sausage down and store in a refrigerator or a freezer.
