Welcome to the forum! You can find all sorts of recipes or alter this one. Consider some alternative protein for a nice twist...
Makes about 9 pounds
10 pounds of lean beef, any type of cut will do. If substituting deer or moose, use equal parts pork with lean meat
2 level tsp Prague Powder #1 (curing salt)
4 Tbsp paprika
6 Tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup molasses/Dark corn syrup/cane syrup
6 ounces fermento or powdered buttermilk
Partially freeze the meat, grind through small holed plate.
Add all spices above and mix well.
Stuff into 24-24mm casings. Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours.
Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees.
Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces.