1, Grind the beef through a 3/16 plate.

2. Dice the pork butts into a 1 inch or large dice

3. Mix all the ingredients in a basin or mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator.

4. After the cure has taken regrind the meat through a 1/8 inch plate.

5. Stuff in a beef bung or fibrous casing making sure there is no air pockets.

6. Air dry in the smoker at 60 degrees for 6 hours the increase the temperature to 120 degrees smoke with a dense smoke or smudge. For 4 hours. This will cause the sausage to bloom.

7. Raise the temperature to 165 degrees till the internal temperature reaches

145 degrees.

8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hours. This allow the final bloom to occur.

9. Refridgerate and use as needed.