Directions

1. Rinse and soak the casings in room temperature water for 45 minutes.

2. Cut the brisket up into 3” cubes and place on a sheet tray. Place the tray in the freezer to chill the meat for 30 minutes.

3. Set your grinder up with a 3/8” plate.

4. Grind the meat once through the 3/8” plate.

5. Reset the grinder with a 3/16” plate and grind the meat once more.

6. Break down the grinder.

7. Add the seasoning and maple cure to the meat and mix for 2 minutes.

8. Add 16 oz water and mix until the meat becomes very tacky, about 10-12 minutes.

9. Load your stuffer with the meat block and thread on the horn.

10. Stuff your sausages.

11. Link your hot dogs every 8” and then prick with a sausage pricker to eliminate air pockets if needed.

12. Place the sausages on a rack lined tray and into the fridge overnight to develop the cure.

13. On smoking day, preheat your smoker to 110 degrees.

14. Hang the sausages on smoke sticks, leaving space between, and hang in the smoker.

15. Open the dampers completely and run the smoker for 1 hour.

16. Increase temperature to 130 and run 1 hour.

17. Add sawdust to smoke and increase temperature to 140 degrees. Set dampers 2/3 closed.

18. Run 2 hours.

19. Remove the sawdust and increase the temperature of the smoker to 180 degrees and run until the internal temperature of the hot dogs reaches 156 degrees.

20. Remove the hot dogs from the smoker and drop in an ice bath to cool for 30 minutes.

21. Remove and place in the fridge to cool completely overnight.

22. Grill and enjoy!