Servings: 10 to 12

2 cups cold water 2 cups cold water
1 tsp curing salt (Morton’s Tender Quick) 1 tsp curing salt (Morton’s Tender Quick)
7 tsp Kosher salt 7 tsp Kosher salt
4 lbs ground pork butt 4 lbs ground pork butt
1 lb ground chuck 1 lb ground chuck
1 tbsp sugar (1/2 tbsp Truvia) 1 tbsp sugar (½ tbsp Truvia)
1 tbsp granulated garlic 1 tbsp granulated garlic
1 tbsp ground black pepper 1 tbsp ground black pepper
1/2 tsp onion powder ½ tsp onion powder
2-1/2 tsp ground mustard 2-½ tsp ground mustard
1 cup powdered non-fat dried milk 1 cup powdered non-fat dried milk

Add curing and Kosher salts to cold water and stir to dissolve. Place in refrigerator.
Mix the ground pork and beef together and add dry spices and mix well.
Add the cold salt water mixture and mix well.
Run through sausage stuffer and tie off with butcher string, making links.
In the smoker, hang sausages if possible, or lay on grate and set temperature to 170 degrees F.
In about 2to 3 hours, when the temperature of the sausages is 150 to 155 degrees, remove and place them in a bath of cold water and allow to cool to stop cooking.
Set out at room temperature for 3 hours and allow the sausage to boom.