I'm leaning towards this recipe.
Smoked Country Sausage
3 lbs pork butt
2 lbs GB (80/20)
1/4 cup dry milk
1 Tbs + 1 tsp Kosher salt
1 tsp cure 1
1 Tbs paprika
1 Tbs white sugar
2 tsp mustard seed
2 tsp white pepper
1/4 tsp Ascorbic acid (careful here) You can find this where the Ball cans are in the stores, Called fruit fresh.
1/2 cup water (add more if mix is to dry)
hog or sheep casings
Grind the pork thru a medium plate then the fine plate. Grind the beef (if in chunks) thru the medium plate 1 time.
Mix the cure with 2 Tbs cold water and set aside. Mix the remainder of the dry with the water. Add the cure to the meat and mix for 1 min then add the seasoned water to the meat mix.
You have had the casings cleaned and soaking.....Right?
Stuff the casings and poke out any air pockets, Twist in 3-4" links
This recipe starts the smoke at 150 for 2 hours. Bring the heat up after the 2 hours to 170. You need an IT of 160 in the links
If you want you can hot water these after the 2 hour smoke time. Bring water to 180-190 and you still want the IT of 160. On either way you go when sausage IT is reached place the links in cold water to stop the raising of the IT in the links.