Texas Smoky Links

Pork

2 pounds pork butt
1 pound beef chuck
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chopped garlic
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
1 teaspoon Prague Powder #1; (curing salt)
1/2 cup ice water
4 teaspoons salt
1 pinch ground allspice
1 pinch ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.