0/5
(0 Votes)
Ingredients
- 10 pounds ground beef
- 3 pounds pepper bacon
- 6 tablespoons tender quick
- 6 tablespoons mustard seed
- 6 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 3/4 cup water
Preparation
Step 1
run bacon through meat grinder. if you don't have a meat grinder, chill bacon until very hard and chop fine. combine all ingredients and mix thoroughly. refrigerate for 3 days, mixing daily. stuff raw sausage into casings and place in smoker at 140* for 2 hours. increase to 160* and continue smoking for 3 hours. increase to 180* and continue smoking until sausage is 155* inside.