Grind the lean pork butts and beef through a 1” grinder plate or cut into 1” cubes.

Add the remaining

ingredients and mix thoroughly until evenly distributed. Pack the meat into a container not more than

6” high, making sure there are no air pockets.

Then place this mixture in a cooler overnight, along with

the fresh bacon. The next day, regrind this mixture through a 1/8” grinder plate, and grind the bacon

through a 1/4” grinder plate.

Combine the mixtures and stuff into a sewed beef casing or small beef bladder.

Allow to dry at room

temperature for at least one hour.

Then place the sausage in a preheated smokehouse at 130ºF. with the

dampers and drafts wide open.

Allow to dry for 45 minutes or until the sausage starts to take on a brown

color.

At this point, move the draft to 1/4 open and increase the temperature to 160-165ºF. and begin

smoking. Bierwurst is finished when an internal temperature of 152ºF. is reached. Place in cooler overnight

before using.