Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients. Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.
