Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground pork shoulder
  • 1/2 cup ice-cold distilled water
  • 1 tbsp Prague Powder #1
  • 2 tbsp kosher salt
  • 3 tbsp garlic powder
  • 4 cloves fresh garlic, minced into a paste
  • 1 tbsp cracked black pepper
  • 1 tbsp mustard seed
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 2 (12-inch) collagen casings (32mm diameter)

Instructions:

  1. In a chilled stainless steel bowl, combine the ground beef, ground pork shoulder, and ice-cold distilled water.
  2. Sprinkle the Prague Powder #1, kosher salt, brown sugar, garlic powder, minced garlic, black pepper, mustard seed, and smoked paprika over the meat mixture.
  3. Mix by hand or with a stand mixer on low for 3-5 minutes until the meat becomes tacky and sticky to ensure a proper bind.
  4. Allow the mixture to chill in the refrigerator for 12 hours to develop flavor and allow the cure to set.
  5. Slide the collagen casings onto the sausage stuffer nozzle and gently push the meat mixture into the casings, avoiding air pockets.
  6. Stop stuffing just before the casing is full to prevent bursting, then twist the ends tightly and secure with butcher's twine.
  7. Begin smoking at 160°F (71°C) for the first hour to allow the smoke to penetrate the meat deeply.
  8. Continue smoking until the internal temperature of the sausages reaches 160°F (71°C) as measured by a digital meat thermometer.