Got busy making 25 pounds of polish sausage. Most of this is going up north to deer camp for some meals and give away's. Made this many times but this time I added some heat. It was not planned but I added the crushed red pepper right before I mixed everything. Turned out good and had just the right amount of heat that I liked. The heat factor can be changed of course and some may just want to add one tablespoon instead of the two that I added for a milder heat. Two tablespoons really doesn't make it to spicy in my opinion. Here is what I used: 20 pounds of pork butt 5 pounds of 80/20 ground beef 4 T mustard seeds 2 T crushed red pepper 5 tsp. of cure#1 [one ounce] 5 1/2 cups of cold water 5 cups of powdered milk Curley's smoked Polish seasoning [enough for 25 pounds] 4 T diced garlic [I use the stuff in jars] Ground the meat just once through a medium plate. Sprinkle the powdered milk, mustard seeds, and crushed pepper of the mix. Put the cure and seasonings in the water and mixed it up. Poured that over the mix and mixed everything up good. Set the sausage mix in the fridge for a overnight stay for the seasonings and the cure to meld. Got the casings ready also and put them in the fridge for a overnight stay also. Next day I stuffed and linked. Cold smoked the links for about 5 hours. Cranked the heat up to around 200 deg. Pulled the links when the internal reached 155. Gave them a cold bath, and then let them cool further on the racks. Put the links back in the fridge overnight and vac packed them the next day. They were very tasty!!! Reinhard Ground the meat just once through a medium plate. Everything was all mixed up good!!. Everything is ready to go for stuffing. Linked up and ready for cold smoking. You can see the red color due to the cure used. Had to smoke them in my barrel smoker/grill due to the amount I made, with the AMPS tube smoker. Used Cherry pellets. Starting to come out of the smoker. Closer look. One pile out of the cold bath to dry and cool. Had to sample some of course. The old vac packer stills works great. These went into quart size bags, 6 per pack.