Lockhart-Style Sausage

Method

1. Combine the ground beef and pork in a chilled bowl. Add the salt, pepper, garlic powder, paprika and pink curing salt. Pour in the ice water.
2. Mix with cold hands for 3 to 4 minutes until the meat looks sticky and ropey; this protein bind is the texture's foundation.
3. Chill the mixture 1 hour. Meanwhile, rinse the soaked casings inside and out with cold water.
4. Stuff the casings using a sausage stuffer (a stand mixer attachment works). Twist into 25cm rings. Hang in the fridge uncovered 4 to 12 hours so the casings dry; this is non-negotiable for a clean smoke.
5. Prepare a smoker at 110C with post oak. Hang the sausage rings on hooks (or lay them on the rack with space between).
6. Smoke for 2 to 2 1/2 hours until the internal temperature reaches 70C and the casings have a deep mahogany sheen.
7. Brush with hot water at the 90-minute mark to bloom the colour and crisp the snap of the casing.
8. Rest 15 minutes. Slice into 5cm chunks (the BBQ joint way) or serve whole rings.
9. Plate on a sheet of butcher paper with white bread, yellow mustard, dill pickles and pickled jalapenos.