Directions

1. Rinse and soak casings according to the directions on the package.
2. Set up your grinder with a 3/8” (10mm) plate and grind the pork and beef together.
3. Switch out the plate for a 3/16” (4.5mm) plate and grind the meat block one more time.
4. Stir the cure into the beef broth and then add to the meat block. Add the seasoning and then mix until well combined and protein extraction starts.
5. Grind the fritos to a powder and mince the onion then add to the meat block along with the high temp cheese. Drain and rinse the beans and then gently mix into the meat block. Try to avoid smashing the beans.
6. Set the sausage stuffer up with a ½” horn and load with the meat block.
7. Thread you soaked casings onto the horn and begin to stuff the sausage.
8. Once the sausage is a stuffed, link into 5 to 6” sections.
9. Place on a rack lined tray and in the fridge overnight.

10. The following day, preheat the smoker to 100 degrees.

    Hang and dry sausages at 100 degrees for 1 hour. 

    Increase smokehouse temp to 135 and add fuel for smoke. (sawdust, pellets, etc) 

    Smoke for 1 hour 

    Increase temperature to 155 degrees, smoker for 1 hour. 

    Remove fuel and increase heat to 180 degrees in the smokehouse.  

    Continue to cook until an internal temperature of 155 degrees.  

11. Remove the sausage from the smoker and lace in an ice bath for 45 minutes.

12. Remove from the ice bath and place on a rack lined tray to dry in the fridge overnight.

13. Grill and serve!