Got 4 days off. Thought it might be a good time to finally try some smoked sausage. Trying to duplicate Memphis BBQ Company's SS. Probably way off but gotta start somewhere. 3 lbs beef (1 lb ground round, 1 lb ground chuck, 1 lb beef trimmings) 7 lbs fatty pork butt 1/2 lb fat back 2 teaspoons cure #1 2 teaspoons ground thyme 1 teaspoon ground coriander 1 teaspoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 ½ teaspoons dried marjoram 4 Tablespoons kosher salt 2 Tablespoon fine ground black pepper ½ cup real maple syrup ¼ cup real hickory syrup 1 ½ cup ice water Get all the spices together. Dissolve them in hot water. After they are dissolved we chill it down. Getting the meat almost frozen.Grinds better that way. Mix the spice solution in with the meat. Grind it all together through the coarse plate. Before grinding. After grinding. Put in the fridge overnight to cure. Will grind through fine plate and stuff Friday or Saturday. See ya later.