Hot Link Sausages

1 cup ice cold water
3 Tbl sea salt
3 Tbl paprika
1 Tbl course ground black pepper
1 Tbl ground red pepper
1 Tbl onion powder
1 Tbl garlic powder
1/2 Tbl ground coriander
1/2 Tbl ground marjoram
1/2 Tbl ground savory
1/2 Tbl ground sage
8 lb boneless beef chuck

Mix everything well and stuff into hog casings.  Set your cooker up with a water pan.  Hang and let dry at room temperature, then into the cooker at 170-180F until internal temps reach 160F.  Remove from the cooker and immediately shower with cold water until internal temperature is @ 100F.  Pat dry and let hang to finish cooling at room temperature.