Dear Old Dad, and Uncle Dan want some smoked sausage for our family gathering this weekend. I asked what kind, and dad said to do something new. Seeing as how the olde pharts got me started in this madness we call a hobby, I felt obliged to come up with something. So, knowing their tastes lean towards a beefy flavor, with a slight spice, I came up with the following: Uncle Charlie's Smoked Sausage 1700g beef (chuck) 680g pork (butt) 50g NFDM 42g Smoked kosher salt 9.5g Fresh cracked black pepper 6g Cure #1 6g Hot paprika 4.5g Marjoram 4.5g Mustard seed (whole) 8g Garlic I ground and mixed last night (Tuesday), stuffed and smoking tonight. Since this is a new recipe, I only did a small batch. The patty fry test tasted GOOD! Depending on the flavor after smoke, I'll probably be doing a larger batch very soon! Here they are ready for preheat. Money shot in a couple of more hours.