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Smoked Country Style Sausage

3 lb Pork butt, cubed
2 lb Beef chuck 25% fat, cubed
1/2 c Ice water
1/4 c Dry milk powder
5 ts Salt
1 tb Sugar
1 tb Paprika
2 ts Fine grind white pepper
2 ts Mustard seed
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet small hog or sheep casings


Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients. Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.





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