Texas Smoked Sausage

Ingredients

• 3 lbs coarse ground beef
• 1 lb pork fat, ground
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 teaspoon pink curing salt
• 8 feet hog casings
• 0.5 cup ice water

Method

1. Mix the beef and pork fat with the seasonings and ice water until tacky.
2. Stuff the mixture into rinsed hog casings and twist into links.
3. Hang the sausages to dry, then smoke at 225 degrees over post oak.
4. Smoke until the internal temperature reaches 160 degrees with a deep color.