Hi Tony, Gregg, and Brian.
Thanks guys, for all of the great suggestions. This is an old family recipe, and my Mom and Dad made this for years. One of those things that as a kid, you didn't appreciate it, but now, I am craving this sausage, and it has been years since I made it. I certainly will share this process with everyone, as I go through it.
Here is the recipe:
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20 pounds ground meat (try 18-20 pork and 2 of beef) We use boston pork butts
6 Tablespoons salt
3 Tablespoons pepper
1-2 Tablespoons of freezing pickle or tender quick
Blend one large head of garlic with one quart cold water and let set overnight. We use one quart of solution per 100# of meat so divide accordingly.
Mix all ingredients well. Then stuff casings (polish sausage size or 32 x 35)
Once meat is stuffed, smoke at 140 degrees for 2 hours or as desired.
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The meat is all ground, and then mixed with the seasonings.
The smoker is purely for the smoke. I know that the sausage then rests in the garage overnight to dry, and then it is vacuum sealed.
Again, it is an old family recipe, and I think my grandparent made this back in ND, as they had large families and needed to feed a large quantity. It is great grilled, or simply boiled in the morning for breakfast with some eggs and toast.
I will take lots of pictures as we go through this process. My Mom and Dad worked for many years at a meat processing plant, and my Mom knows how to stuff, twist and tie this sausage like a pro. She did this for over 25 years for a living. I am looking at learning this from people that have made this sausage, year after year, my parents and my sister.