Step 1: Place all the ingredients in a large bowl and knead the mixture for a good 5 minutes.
Step 2: Refrigerate for 24 hours.
Step 3: Remove from fridge and allow to sit at room temperature for an hour.
Step 4: Soak casings as per manufacturer’s instructions.
Step 5: Soak wood chips for at least 30 minutes. (I use maple wood chips)
Step 6: Pack the mixture into 2 1/2 inch casings and tie both ends securely with butcher’s twine.
Step 7: Place in the smoker (I place mine on the rack furthest from the burner, so top rack)
Step 8: Light the smoker and smoke between 225 and 250 for 1 1/2 hours turn; the smoker off and leave the sausage in the unopened smoker for another 30 minutes.
Step 9: Place in the refrigerator and cool completely before slicing.
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