Step

• Step 1

  Combine salt, tenderquick, nutmeg, mace, and ginger, and meat in a large pitcher or small bowl.

  Ingredients

  • 2 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1 Teaspoon Morton Tender Quick Home Meat Cure

  • 1 Tablespoon ground nutmeg

  • 2 Teaspoon Mace, ground

  • 1 Teaspoon ground ginger

  • 4 Pound ground pork

  • 1 Pound ground beef

• Step 2

  Add the milk and eggs and beat until well combined. Pour the egg mixture over the ground meat and mix gently.

  Ingredients

  • 1 Cup milk

  • 2  eggs

• Step 3

  Using your hands, mix in the milk powder until evenly distributed.

  Ingredients

  • 1 Cup Nonfat Dry Milk Powder

• Step 4

  Form the meat into sausage links.

• Step 5

  When ready to cook, set grill temperature to 225℉ (105 C) and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Smoke for approximately 2 hours or until the internal temperature reaches 165℉ (80 C). Serve immediately or refrigerate until ready to serve. Enjoy!

  02:00

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C