Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup ice-cold water
  • 1 tbsp kosher salt
  • 1 tsp Prague Powder #1
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp ground mustard seed
  • 1 tsp liquid smoke
  • 1/2 tsp black pepper

Instructions:

  1. Combine the ground beef and ice-cold water in a large bowl. Slowly incorporate the salt, curing powder, garlic, sugar, mustard seed, liquid smoke, and pepper.
  2. Mix vigorously by hand or with a stand mixer on low until the meat feels tacky and the water is fully absorbed.
  3. Pack the meat tightly into casings or shape into logs wrapped in foil.
  4. Place the sausages on a wire rack over a baking sheet, cover, and refrigerate for 24 hours to allow the curing salt to penetrate.
  5. Preheat smoker or oven to 165°F (74°C). Smoke for 2 hours.
  6. Increase the heat to 185°F (85°C) and cook for another 2 hours.
  7. Raise the temperature to 205°F (96°C) and cook until the internal temperature of the sausage reaches exactly 155°F (68°C).
  8. Immediately remove the sausages from the heat and plunge them into an ice bath to shock and set the texture.