Smoked Jalapeno Sausages

2 cups pork stock
4 Tbl sea salt
1 Tbl paprika
1 Tbl course ground black pepper
1 Tbl onion powder
6 garlic cloves
1 Tsp ground coriander
1 Tsp ground marjoram
1 Tsp ground savory
1 Tsp ground sage
1 Tsp ground mustard
1 Tsp ground thyme
1.5 Tbl MSG
2 Tsp Instacure/Prague Powder

16 whole jalapenos
6.5 lb boneless beef chuck
3.5 lb boneless pork rib chops

Mix well the spices and pork stock in a blender, grind the jalapenos, stir into the spice mixture and chill.  Grind the meat through a fine plate.  Pour the spice mixture over the ground meat and mix very well.  Stuff into hog casings, twist into links, then hang the sausages and let dry.  Cook with no or very light smoke at 100-120F until the skins are very dry, then increase the smoke and raise the temperature to 180F.  Cook the sausage to 152F.  Remove from the cooker and immediately shower with cold water until internal temperature is @ 100F.  Pat dry, let cool at room, and refrigerate for 1 hour before bagging/wrapping.