Hunters Sausage – (approx 50# batch)

1. Grind Pork through 3/8″ plate.
2. Grind Beef through 1/8″ plate.
3. Add Kent Landjaeger Seasoning.
4. Add Cure.
5. Mix thoroughly.
6. Stuff into 35/38 hog casings, link 5″.
7. Hang product in smokehouse.
8. Smoke at 130 degrees for 4 hours.
9. Raise temperature to 160 degrees for 2 hours.
10. Raise temperature gradually until internal temperature is 155 degrees.
11. Chill/Product ready for sale.