Rinse and soak the casings according to the package instructions.

Place the grinder parts in the freezer for 30-45 minutes before use.

Cut the meat into 3” cubes and freeze them on a tray for 20 minutes.

Set up your grinder with a 3/8” (10mm) plate and grind the meat into a meat lug.

Switch the plate to a 3/16” (4.5mm) plate and grind the meat again.

Mix in the Hot Fresh Pork Sausage seasoning for about 2 minutes.

Stir the pink cure and beef stock together, then pour this into the meat mixture.

Mix the meat until it feels tacky.

Load the sausage stuffer with a ¾” horn and stuff the casings.

Link the sausages every 8 – 10 inches.

Place the sausages on a rack-lined tray in the fridge overnight for curing and drying.

Preheat the smoker to 110 degrees F.

Hang the sausages in the smoker and follow this smoke schedule: 110 degrees – 1 hour 120 degrees – 1 hour 130 degrees – 1 hour of smoke 140 degrees – 1 hour of smoke 150 degrees – 1 hour of smoke 170 degrees – Continue until the internal temperature reaches 150 degrees.

Remove the sausages and let them rest at room temperature for 30 minutes.

Cool completely, then reheat on indirect heat when you’re ready to serve.