Cut the pork and beef trimmings into approximately 1⁄2 inch cubes. In a large bowl, combine the chopped meat, the rub, and a cup of water to help distribute the rub evenly, and mix thoroughly. Place the seasoned meat back in the fridge at least three hours or overnight for the following day.
After the rub has set on the meat, run the meat through a meat grinder on the coarse setting according to the manufacturer’s instructions.
Using your hands, mix the meat thoroughly. Once the meat is mixed properly, you should be able to grab a handful of meat and it should stick together.
In a large bowl, soak the hog casings in warm water for 10-15 minutes. Stuff casings using a sausage stuffer, according to the manufacturer’s instructions. We typically like to make our links 4-6 inches long.
Set your smoking temperature to 225°F. Smoke the links until they reach an internal temperature of 165°F, about 30 minutes. Also look for a beautiful red color on the sausage. Take your cooked links, place on a piece of white bread, spoon some of your favorite BBQ sauce on the side, and serve.