German Salami Seasoning

Instructions: Use 25 pounds of 85% lean beef or a combination of venison and beef or pork to get the 85% lean meat mix. Wisk seasoning and small cure pack in 4 cups distilled water, pour over meat and mix for 5-7 minutes until meat becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 2-3 cups distilled water and work into meat slowly (Try not to make it too sticky). Now you can add cheese if you like. Stuff meat mix in the casing (make sure it's nice and firm) place a hog ring on the end. Place in 100 degree pre heated smoker with the upper and lower vent wide open for 1 to 2 hours or until casings are dry to the touch. Close the upper damper to 1/8 open and lower damper to 2/3 open. Start to smoke 11o degrees for 2 hours then 150 for the next 2 hours ensure your smoking the whole time, then up to 170 degrees until and internal temp on 152-155 degrees is reached. remove sausage from the smoker, spray with cold water until cooled below 100 degrees. Dry off, refrigerate 24 hours uncovered. Package after casings are completely dry.