Spicy Pepper Smoked Sausage

Ingredients
5 lbs hamburger
5 tsp (rounded) curing salt (see note below)
1 1/2 tsp garlic powder
2 1/2 Tblsp chili powder
2 1/4 tsp crushed red pepper
1 1/4 tsp ground cumin
2 Tblsp brown sugar
4 Tblsp white wine

Mix all ingredients thoroughly then cover and chill 24 hours or more.

Divide into four portions. Roll portions into 2 1/3" - 3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted - but, rolls flatten out while smoking).

Place in smoker and smoke for 6 - 8 hours. Remove from smoker and dry thoroughly with a paper towel. Wrap in foil and refrigerate up to three weeks or freeze up to six months.

NOTE! Use only tender quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrates added for the quick cure and binding of meat required to make this recipe successful. You can purchase prepared curing salts at the grocery store.