Smoked Kielbasa

2 cups pork stock
3 Tbl sea salt
1 Tbl course ground black pepper
3 garlic cloves
1 Tsp ground marjoram
1 Tsp ground oregano
1 Tsp ground mustard
2 Tbl MSG
2 Tsp Instacure/Prague Powder

3 lb boneless beef chuck
7 lb boneless pork rib roast

Mix the spices and pork stock in a blender then put in the refrigerator to 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.