Smoked Mettwurst

Step 1

Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.

Step 2

Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.

Step 3

With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.

Step 4

Using your sausage stuffer, stuff your ground sausage meat into casings.

Step 5

Fire up your smoker to 100°F. Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.

Step 6

Smoke for 6 hours. Increase smoker temperature to 160°F and cook until meat internal temperature is 150°F.

Step 7

Remove sausages from the smoker. Spray with hot water. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.

Step 8

Move sausages to the refrigerator overnight. Eat within 2-3 weeks.