Prepare the meat:
-Place the beef, pork, and beef fat in the freezer for about 30 minutes to chill.
-Once chilled, pass the meat through a meat grinder.
Prepare the spice mix:
-In a bowl, combine the salt, pink curing salt, black pepper, cayenne pepper, mustard powder, paprika, garlic powder, and milk powder. Mix well.
-Add the spice mix to the ground meat and mix thoroughly using your hands or a meat mixer for a couple of minutes.
-Gradually add water while mixing until the mixture becomes well combined and slightly sticky. -Mix for an additional 5 minutes.
Stuff the sausages:
-Use a sausage stuffer to fill the mixture into standard-size hog casings, making sausages of your desired size. Ensure the sausages are plump without breaking the casing.
-Once all the sausages are linked, let them dry for about 15-20 minutes.
-Snip each link to separate them and hang the sausages at room temperature overnight to dry.
Cold smoke the sausages:
-Set up a cold smoker on your grill.
-Hang the sausages in the smoker and close the lid.
-Let the sausages smoke at a temperature of about 80-100 degrees Fahrenheit (27-38 degrees Celsius) for the next 12-24 hours.
-After cold smoking, immerse the sausages in an ice bath briefly to clean them off.
-Hang the sausages for another 10-15 minutes to allow them to dry and develop a nice color.
-At this point, you can vacuum seal and freeze the sausages for later use.
Cooking the sausages:
-Preheat your grill or pit to 250-275 degrees Fahrenheit (121-135 degrees Celsius).
-Place the sausages on the grill and cook for about 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
-Dive in!
Note: Cold smoking should be done using a proper cold smoker setup to ensure food safety. Monitor the internal temperature of the sausages during the cooking process to ensure they are fully cooked.
