15 lbs. lean beef
10 lbs. lean pork
Summer sausage seasoning, to taste
Grind meat through 3/8" plate. Add seasoning. Mix thoroughly and regrind through 1/8" plate. Stuff into casing using casing stuffer. Tie ends with twine tightly making certain product is very tight within casing. Dry at 110°F or until casings are dry to the touch, about 45 minutes.
Hang over Cookshack Jerky Rods.
Position sausages so that they do not touch each other or the sides of the oven. Close and latch the smoker's door.
Load wood box with 8 oz. of wood. Set smoker temperature to 165°F. Smoke-cook for 4 hours, until internal temperature reaches 145°F, approximately 4 to 5 hours. Remove product from smoker and put into ice water until cooled, approximately 35 minutes. Wrap and refrigerate.
Recommended wood: hickory