Ingredients:

  • 3 lbs lean beef or venison, cubed and chilled
  • 1.5 lbs pork shoulder or pork fat back, cubed and chilled
  • 8 oz thick-cut bacon, finely diced
  • 3 tbsp kosher salt
  • 1 tsp Prague Powder #1
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground nutmeg
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 cup ice-cold distilled water
  • 4 fibrous summer sausage casings

Instructions:

  1. Grind the chilled beef or venison and pork shoulder through a coarse plate, ensuring the meat remains very cold to prevent fat smearing.
  2. Combine the ground meats with the finely diced bacon in a large chilled mixing bowl.
  3. Whisk together the kosher salt, Prague Powder #1, brown sugar, smoked paprika, ground coriander, ground nutmeg, black pepper, cayenne pepper, and ice-cold distilled water.
  4. Pour the seasoning mixture over the meat and knead vigorously by hand or with a mixer for 2-3 minutes until the meat becomes tacky.
  5. Slide soaked casings onto the sausage stuffer nozzle and fill firmly, avoiding over-packing to prevent bursting.
  6. Twist the ends of the casings tightly and prick any visible air bubbles with a sterilized needle.
  7. Preheat smoker to 160°F (71°C) using hickory or applewood and smoke the sausages until the internal temperature reaches 155-160°F.
  8. Allow the sausages to chill for 2 hours before slicing to ensure proper binding and texture.