Mix together pork set and grind once through a large die

add seasonings and grind again through small die

add ice water if using and grind a final time through the small die, making sure temperature does not exceed 58 degrees.

Soak mahogany casings in warm water until pliable. Stuff with farce until tight and uniform.

Poach at 160°F until internal reads 145°F

place braunschweiger into an ice bath, and hold for 2 hours.

remove from ice bath and allow to hang at room temp for an hour

cold smoke until desired smoke is achieved

refrigerate overnight before use