Texas Smoky Links

2 lb Pork butt
1 lb Beef chuck
1 ts Ground coriander
2 ts Ground cumin
2 ts Chopped garlic
1 tb Ground black pepper
2 ts Red pepper flakes
1/2 c Ice water
4 ts Salt
pn Ground allspice
pn Ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8" links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.

Recipe By: John "Smoky" Mitchell
From: Garry Howard
MM by Helen Peagram. Posted to rec.food.preserving