Originally Posted by swoodze
That looks awesome. What's the recipe please?
If you want the original recipe it is in Great Sausage Recipes and Meat Curing by Rytek Kutas,
but I changed it somewhat
5lbs lean Ground beef(original uses beef, pork and back fat)
3 1/2 tbsp salt
4 Tbsp corn syrup
1 Tbsp fine/coarse ground black pepper about 50/50
1 1/2 Tbsp dextrose
1 tsp cure #2
Grind meat, add spices, and put in container in refrigerator for 3 days, stuff in to beef middles, and incubate for 12 hours. I cold smoked for 3 days @ about 75f with a water pan(not sure it made much difference to humidity at that temp), 12 hours/day and in the basement overnight, heavy cherry and pecan smoke. then dried to 45% weight loss.