Smoked Beef Sausage

This is The King's take on classic Texas beef bbq sausage served across the Lone Star State.

2 cups water
3 Tbl sea salt
2 Tbl course ground black pepper
1 Tbl onion powder
3 garlic cloves
1 Tsp ground savory
1 Tsp red pepper
1 Tsp ground mustard
1 Tbl MSG
2 Tsp Instacure/Prague Powder

3 lb boneless chuck roast
2 lb London broil*
4 lb boneless round steak*
1 1/2lb fat trimmings*

* I used the London broil and round steak because it was on sale.  Chuck roast at $3.49/lb seems pricey to grind into sausage, but that is the way to go or get some fat trimmings from the meat cutter.  There wasn't enough fat in this meat and the links weren't as tasty as they should have been.

Mix the spices and water in a blender then refrigerate.  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.