Berliner Sausage

Grind all meat through 3/16” or 1/4” grinder plate and mix with all ingredients. Stuff meat into 5”

fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours

or until internal temperature of product reaches at least 60ªF. Remove and put in preheated smokehouse

at 120ºF. the first hour, and apply smoke while increasing temperature every 30 minutes by 10º until

160ºF. is reached. Hold at this temperature until you reach 152ºF. and desired color is obtained.