Slice the round part of the brisket across the grain into 1” thick steaks. Slice steaks into 2” strips, they will show even amounts of meat and fat. Trim off the hard fat part, the tallow, till you have a ratio of 80% lean/20% fat. Mix trimmed beef with salts, spices and ice cold red wine, cure at room temp during the day, cool overnight in fridge.

Next morning, coarse grind cold meat, spices and garlic with sausage meat grinder. Homoginize the ground meat, see below. Stuff very cold mixture in half pound sausage stuffer, double tie ends with butcher twine. Tie ends together to form round sausage rings. Leave 1” space between ends so casings dont touch and stick together when smoking.

To homogenize coarse ground fresh sausage stuffing, put in kitchen mixer with paddle attachment, then put mix back in fridge till cold enough and ready for stuffing.

Light chimney full of mesquite charcoal and coffee can full of soaked oak wood in barbecue, temper charcoal fire till top lid is handwarm, add the soaked woodchips, hang round sausages inside closed barbecue smoker from rod, smoke till casings turn reddish brown from smoke, about 2-3 hours. Then lay sausages in hot tap water, poach for 30 minutes.

Rinse sausages under cold water and hang to dry 4 days in closet. Keep cool, dry and dark. Good for a year. Enjoy.