Ingredients:

  • 5 lbs lean ground beef (80/20)
  • 1 lb chilled beef fat, finely minced
  • 1 1/2 tsp Prague Powder #1
  • 3 tbsp kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp mustard seed
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup ice-cold water

Instructions:

  1. Combine the ground beef and chilled beef fat in a large stainless steel mixing bowl, keeping the meat cold to preserve texture.
  2. Incorporate the 1 1/2 tsp Prague Powder #1, 3 tbsp kosher salt, and 1/4 cup brown sugar into the meat.
  3. Stir in the 2 tbsp mustard seed, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1 tsp cracked black pepper.
  4. Gradually pour in the 1/4 cup apple cider vinegar and 1/4 cup ice-cold water; mix vigorously by hand or with a mixer for 5-7 minutes until the meat becomes tacky and sticks together.
  5. Shape the mixture into logs using plastic wrap or parchment paper, twisting the ends tightly and securing them with butcher's twine.
  6. Chill the logs in the refrigerator for 2 hours to set the shape.
  7. Preheat the smoker to 160°F (71°C).
  8. Remove the plastic wrap or parchment, then place the logs directly on the grill grates and smoke for 2 hours at 160°F (71°C).
  9. Increase the smoker temperature to 175°F (79°C) and continue smoking until the internal temperature reaches 160°F (71°C) for food safety.
  10. Remove the sausages from the smoker and let them cool to room temperature.
  11. Transfer the logs to the refrigerator and chill for at least 12 hours before slicing to ensure a firm texture.