Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp ice-cold water
  • 1 tbsp liquid smoke
  • 1 tbsp curing salt
  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tsp ground mustard seed
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 12-inch fibrous sausage casings

Instructions:

  1. In a chilled stainless steel bowl, combine the ground beef, ice-cold water, liquid smoke, curing salt, brown sugar, garlic powder, mustard seed, salt, and pepper.
  2. Knead the meat mixture by hand or with a mixer for 2–3 minutes until the meat becomes tacky and sticky to the touch.
  3. Soak fibrous casings in warm water for 15 minutes.
  4. Slide the casing onto a sausage stuffer or wide-mouth funnel and fill slowly, avoiding air pockets.
  5. Twist the ends tightly and secure with butcher's twine every 2 inches to maintain a uniform cylinder shape.
  6. Preheat pellet grill to 165°F.
  7. Smoke at 165°F for 2 hours to absorb maximum smoke flavor.
  8. Increase temperature to 185°F and smoke for another 2 hours.
  9. Increase temperature to 205°F and smoke until the internal temperature reaches 155°F.
  10. Immediately place sausages in an ice bath for 30 minutes to chill and set.