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Smoked Links


10 pounds lean beef
15 pounds lean pork
4 c. water
1 1/3 c binding flour
Favorite Seasoning to taste


For Cure: ½ pound binder flour
Grind meat through 3/8" plate, then through 1/8" plate. Add seasoning, cure, water, and binder flour. Mix thoroughly. Stuff into casings and link to desired size.
Hang links in smoker. Do not allow pieces to touch. Dry for 1 to 1½ hours at 110°F or until casings are dry to the touch. Increase temperature and smoke-cook at 165°F until internal temperature of product reaches 150° - 152°F, 3½ to 4 hours.
Remove product from smoker to ice water bath until cooled, approximately 25 minutes. 
Recommended wood: hickory