• 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

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.

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