Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pork butt
   1      pound         beef chuck
   1      teaspoon      ground coriander
   2      teaspoons     ground cumin
   2      teaspoons     chopped garlic
   1      tablespoon    ground black pepper
   2      teaspoons     red pepper flakes
   1      teaspoon      Prague Powder #1 -- (curing salt)
     1/2  cup           ice water
   4      teaspoons     salt
   1      pinch         ground allspice
   1      pinch         ground cloves

Preparation:

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.