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3 lb Lean beef chuck, cubed
2 lb Pork butt with fat, cubed
5 ts Salt
1 ts Finely ground white pepper
1/2 ts Ground nutmeg
1/2 ts Ground celery seed
1/2 ts Ground allspice
1/4 ts Fresh ground gingerroot
1/4 ts Ground marjoram
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet medium hog casings

Grind meats separately and mix together. Mix with remaining ingredients. Prepare casings, stuff and twist into 6" links. cure in the refrigerator 24 hours. Smoke at 110-120 or two hours, raise temperature to 150 and smoke for two more hours. Simmer in a kettle of 180-190 water for thirty minutes or until they float. Place in a kettle of cool water for 30 minutes, remove, dry thoroughly and refrigerate up to two weeks.

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