Bear........you beat me to it......
Morning Stayhot, here is my version of Bearcarvers recipe with my tweeks.
I make 5 pounds, 3 pounds ground beef, 2 pounds ground pork butt.
My dry mix is 1 Tablespoon of all the following mixed together dry.
Red pepper flakes
Mustard seed (whole)
M S G
1/2 tablespoon Italian Seasoning.
2 1/2 Tablespoons Morton Tender Quick
2 1/2 OZ Soy Sauce
2 1/2 OZ Worcestershire Sauce
4 Oz cold water.
Mix all the dry ingredients together,
Mix all the wet ingredients together,
Mix the wet into the dry,
Mix this into the meat very well, until the meat becomes very sticky.
Refrigerate over night, stuff into 21 mm collagen casings,
I smoke to an IT of 155 degrees.
Let rest in fridge in brown paper bag over night to a couple days and then enjoy.