Ingredients:

  • 3 lbs lean beef
  • 1.5 lbs pork shoulder
  • 8 oz pork back fat
  • 2.5-3 inch fibrous casings
  • 1 tbsp Curing Salt #1
  • 2 tbsp Kosher salt
  • 1 tbsp Brown sugar
  • 1 tbsp Coarse black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Mustard seed
  • 1 tsp Paprika
  • 0.5 tsp Cayenne pepper
  • 0.25 cup ice-cold water

Instructions:

  1. Chill grinder attachments and mixing bowl in the freezer to prevent fat smearing.
  2. Grind the beef, pork shoulder, and pork back fat through a coarse plate (6mm to 8mm).
  3. Transfer meat to the chilled bowl and mix in curing salt, Kosher salt, brown sugar, black pepper, garlic powder, onion powder, mustard seed, paprika, cayenne pepper, and ice-cold water.
  4. Knead the mixture by hand or with a stand mixer for 2–3 minutes until the meat becomes tacky.
  5. Cover and refrigerate the mixture for 12 hours to allow curing and flavor penetration.
  6. Soak fibrous casings in warm water for 30 minutes until pliable.
  7. Use a sausage stuffer to fill casings carefully, avoiding air pockets, and twist into 10–12 inch logs tied with butcher's twine.
  8. Preheat pellet grill to 180°F (82°C) using hickory or maple pellets.
  9. Smoke sausages until the internal temperature reaches 160°F (71°C), typically taking 3–4 hours.
  10. Remove from heat and cool on a wire rack until they reach room temperature.