10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
Try the mesquite smoke powder from butcherpacker.com
Its great stuff. I also add real maple syrup sometimes.