Back in the day before I was into making sausage This recipe was given to me by my brother in law who makes this every year. I Made it a few times and it was quite good but the cooking directions were a little on the dangerous side going by time not temp so I am doing a little modification to the recipe adding cultured buttermilk for tang and adding some peppercorns.....

I'll be doing a 10 lb chub of 90/10

here is the modified recipe for #5

Steps

1. Add 5 lbs lean hamburger

2. Add 3.5 tsp Mortons tender quick

3. Add 2 1/2 tsp garlic salt

4 .Add 2 1/2 tsp ground pepper

5. Add1/2 tsp cayenne pepper

6. Add1 tsp liquid smoke

7. Add1/2 oz or 14g cultured buttermilk

8. Add1 tsp black peppercorns

9. 1 tsp mustard seed

Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees... forgot the peppercorns in the pic

the mix

see you in two days...............

Joe