Prepare the Meat: Chill the beef until firm but not frozen. Grind twice for a coarse, even texture.
Mix Spices: In a large bowl, combine the beef with kosher salt, sugar, spices, and curing salt. Mix thoroughly until evenly combined.
Rest the Mixture: Cover and refrigerate for 12–24 hours to allow flavors to meld.
Prepare Casings: Soak natural casings in warm water for 30 minutes, then rinse thoroughly.
Stuff the Sausages: Using a sausage stuffer or piping bag, fill the casings with the meat mixture, avoiding air pockets. Twist into 12–16 inch lengths.
Curing: Hang sausages in a cool, dry place (50–60°F) for 24–48 hours, or refrigerate if preferred.
Smoke the Sausages: Cold or hot smoke at 90–110°F using hardwood (hickory or applewood) for 6–12 hours until fully flavored.
Store and Serve: Refrigerate for up to 3 weeks or vacuum-seal for longer storage. Slice thin for sandwiches or thicker for charcuterie boards.
