Mix 25Lbs Of Beef Or Preferred Meat (70% Lean) After Grinding Through 1/4'' Plate, 3Lbs Of Water (Optional), 1Oz Pack Of Cure, 1 Pack Of Summer Sausage Seasoning For 6-8 Minutes. Regrind Through 1/8'' Plate And Stuff In To Casings. Smoke Until 155 F Internal Temp.
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