Prepare Your Workspace : Clean and sanitize all tools and surfaces. Keep ice packs nearby to keep the meat cold during mixing.

Combine Meats and Dry Ingredients : In a large bowl, mix ground pork and beef. Add seasonings (salt, pepper, garlic powder, paprika, mustard seed, sugar), dissolved curing salt, and optional ingredients like wine or hot sauce. Mix gently but thoroughly.

Stuff the Casings : Attach soaked casings to a sausage stuffer or funnel. Fill evenly, twisting every 6–8 inches to create individual links. Prick any air bubbles with a sterilized needle.

Cure the Sausage : Place stuffed sausages on a wire rack in the refrigerator for 24–48 hours at 36°F–40°F.

Smoke the Sausage : Preheat your smoker to 160°F–170°F using hardwood chips (hickory, oak, applewood). Smoke for 2–3 hours, then increase temperature to 180°F–190°F until internal temperature reaches 150°F–155°F.

Cool and Rest : Allow sausages to cool completely at room temperature, then refrigerate for at least 24 hours before slicing.

Store Properly : Wrap tightly in plastic wrap or vacuum-seal for long-term storage in the refrigerator or freezer.