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Smoked Italian Style Links

3 lb Pork butt w/ fat, cubed
2 lb Beef chuck w/ fat, cubed
5 ts Salt
3 tb Paprika
2 ts Thyme
2 ts Rosemary
1 ts Nutmeg
1/2 c Sweet vermouth
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet medium hog casings


Grind the pork through the coarse disk. Grind the beef through the fine disk. Mix and combine with remaining ingredients. Prepare casings, stuff and tie off into 4-5" links. Smoke about two hours at 180-190. Bring kettle of water to a boil, add sausage and maintaining a temperature of 170-180, simmer 30 minutes. Cool and store in refrigerator.





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