(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 15# Lean Beef
- 10# Pork Butts
- 3/4# Binder Flour
- .05# Minced Onion (Optional)
- .07# Whole Mustard Seed (Optional)
- 1 pkg. #317 "B" Seasoning
- 1-1/2# Distilled Water
Suggested Procedure: Grind all meat through 3/4” plate. Regrind through 1/4” or 3/16” plate. Mix in all ingredients until meat is tacky. Mix in water. Now stuff into 40-43mm or 43-46mm beef rounds.
Smoking Procedure: Preheat smoker to 120°F. Hang product in preheated smoker with no sausage parts touching. Insert temperature probe into center of one ring. Run with dampers wide open. Run about 1 hour, this is the drying time. After sausage skins are dry to the touch, close both dampers. Place a pan of water with about 3 gallons water on top of each drip pan and place ½ pan sawdust moistened on burner. Now set smoker timer to 50 minutes and raise temperature control to 210°F. Run until internal temperature reaches 152°-155° F. Now remove from smoker as fast as possible and chill in cold water for 15 minutes. Then hang bock on smoke sticks and let hang at room temperature for 1 1/2 hours. Then remove to cooler.