Cheese "Smokies", cheesy Smoked Sausage

These are a bold flavor similar to Johnsonville Beddar Cheddar or "gas station" cheese hotdogs.  Use any casings or natural hog casings.  For larger or smaller amounts, just multiply, for example 5 lbs is 2.3 kg, so for 5 lb multiply all ingredients by 2.3, but better to just work in metric ;)

Recipe for 1000g, 1kg or 2.2 lb , meat:
pork butt, 600g, about 20% fat
beef 400g
meat should have approx 25% fat
salt 1.8%, 18g
sugar 3%, 30g -- or use a substitue like I do like 1 for 1 monkfruit sweetener.  This high sweetness gives an overall bacony flavor.
Cure#1 2.5g, 0.25%, 156 ppm NaNO2
– USDA FSIS ground meat max, std.
Paprika 5.0g, 0.5%
White pepper 4.0g, 0.4%
Coriander 2g, 0.2%
Mace 0.5g, 0.05%
Onion powder 2g, 0.1%
Garlic, granulated, 4g, 0.4%
Celery seed, ground, 1g, 0.1%
Black pepper 1g, 0.1%
Dry Mustard, Colmans, 4g, 0.4%
Binder, Walton’s suregel 10g, 1%
Water, 120g, 12%
Optional Accelerators, to mix/stuff/smoke in 1 day without overnight curing
Sodium Erythorbate 0.5g
Ascorbic acid, vitaminC, 0.4g

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