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These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it. Total Time: 30 min Servings: 6–8 Ingredients 1 16-ounce package Pre 85% lean ground beef 1/2 cup panko bread crumbs 1/2 cup favorite store bought teriyaki sauce 2 large eggs Uncooked ramen noodles Favorite ramen broth Instructions: Preheat oven to 350°F. Line a baking sheet with parchment paper. Place all meatball ingredients in a large bowl, mixing with your hands to blend completely. Form meatball mixture in to small meatballs, about 1 tablespoon of beef mix per meatball. Place on baking sheet and bake for 12 to 15 minutes, until internal center temperature is 160°. Heat 8 ounces per portion of ramen broth and add 1 package of ramen noodles. Simmer until noodles are tender. Place ramen broth and noodles in bowl or thermos and add 5 meatballs. Freeze remaining meatballs in a ziplock bag for up to 6 weeks.

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week. Total Time: 30 min Servings: 2–4 Ingredients 5 skewers, if using wooden skewers, soak in water while preparing the kabobs 2-10 ounce packages Pre petite sirloin 6 cloves garlic, minced, about 2 tablespoons 1 to 2 thai red chilis, sliced thin, divided 1 1/2 inch piece of fresh ginger, peeled and minced, about 2 tablespoons 1 tablespoon brown sugar 1 teaspoon kosher salt 1 tablespoon double concentrate tomato paste 2 teaspoons garam masala 3 tablespoons fresh lemon juice, divided 1 large red onion, peeled and cut in to 2 inch wedges 1 small red onion, finely diced, about 1/4 cup 2 1/2 cups Persian cucumbers, washed, unpeeled, and sliced thin 1 teaspoon dried dill leaves 1 to 2 lemons, halved and brushed lightly with neutral cooking oil Instructions: Remove steaks from package, blot dry with paper towel and cut in to 1 1/2 to 2 inch cubes. Place in a bowl and set aside. Crush the garlic, about 2 teaspoons of the sliced chili, ginger, brown sugar, and salt with a mortar and pestle, or blend to a paste using a mini food processor. Add tomato paste, garam masala, and 2 tablespoons of the fresh lemon juice. Blend to combine then mix thoroughly with the cubed sirloin, coating all sides. Set aside while preparing the cucumber salad, up to 1 hour. In a medium bowl, mix onion, cucumbers, and reserved sliced chilis with 1 tablespoon of the fresh lemon juice. Add dill and toss to coat. Chill salad until ready to serve. Thread skewers, alternating the cubed sirloin and red onion. Reserve any mishkaki rub and use to baste the kabobs. Heat grill to medium high heat and place the lemons, cut side down, on the cooler section of the grill. Add kabobs and grill for about 2 minutes, then turn. Baste the kabobs with reserved rub mixture. Cook another 2 minutes then flip, cooking kabobs for a total of 8 to 9 minutes for medium rare. Discard unused mishkaki mix. Remove lemons and kabobs to a clean platter. Squeeze about 1 tablespoon of grilled lemon juice over the cucumber salad and toss. Serve kabobs with chilled salad and grilled lemons.

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.) Total Time: 45 min. Servings: 6–8 Ingredients 1-10 ounce Pre New York Strip Steak 1 cup low sodium soy sauce 1 cup orange juice, freshly squeezed (about 3 oranges) 1 cup fresh cilantro, washed and stemmed, divided 7 tablespoons of water, divided 1/4 cup rice vinegar 2 tablespoons Thai seasoning paste 1 tablespoon cornstarch 5 tomatillos, husks removed and thinly sliced crosswise 1 tablespoon red wine vinegar 1 teaspoon sugar 2 small persian cucumbers, unpeeled, sliced very thin using a mandolin 1/3 cup red onion, sliced very thinly 1 teaspoon kosher salt 1/2 teaspoon black pepper Instructions For ponzu: Add soy sauce, orange juice, 1/2 cup of the cilantro leaves, 5 tablespoons of the water, rice vinegar, and thai seasoning paste to a blender or food processor and blend until smooth, about 1 minute. Transfer the mixture to a small saucepan and bring to a simmer over medium heat. Cook about 10 minutes, being careful not to let liquid come to a rolling boil. Remove from heat and set aside. Put tomatillo slices on a sheet pan and sprinkle evenly with 1/2 teaspoon of salt. In a small bowl, mix red wine vinegar and sugar until sugar is dissolved. Add cucumbers and onions and toss to coat. Return sauce to stove and bring to a simmer over medium heat. Add corstarch to remaining 2 tablespoons of water and mix to make slurry. Add slurry to sauce and stir constantly until slightly thickened, about 5 minutes. Remove heat and let cool. Cook steak to desired doneness in a cast iron pan or grill. Scatter tomatillo slices on a platter and toss with dressed cucumber onion mix. Drizzle with ponzu sauce. Slice steak across the grain and place on top, sprikle cilantro, remaining 1/2 teaspoon salt, and pepper.

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors. Total Time: 1 hour Servings: 2–4 Ingredients 1 10-ounce package Pre petite sirloin steak 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil) Salt to taste Mole Sauce (semi homemade) ½ cup mole base (we love Doña Maria, which you can find in most supermarkets) 1 cup chicken stock 1 fresh corn tortilla, diced 1 clove of garlic, minced 1 shallot, small dice 1-2 chipotle peppers in adobo 3 tablespoons golden raisins, diced Avocado Puree 2 large avocados 1 jalapeno pepper 2 limes, zest and juice ½ bunch of cilantro, leaves and stems ⅓ cup sour cream Salt to taste Street Corn Salad: 2 ears of sweet corn, kernels removed ½ bunch of cilantro, chopped finely, leaves and stems ¼ cup mayonnaise 2 limes, zest and juice 1 tablespoon tajin 2 teaspoon chile powder ¼ cup cotija cheese, crumbled Crispy Tortilla Strips: 2 store-bought corn tortillas ¼ cup neutral cooking oil Kosher salt to taste Instructions: Mole Sauce (semi homemade) In a small saucepan, sauté the shallot in 1 tablespoon of oil until translucent. Add the garlic and continue cooking until fragrant, about 30 seconds. Add the raisins and cook for about 1 minute. Then add the chicken stock and mole base, bring to a simmer and allow mole base to incorporate into the stock. Add the chipotle peppers (depending on your desired spice level) and corn tortilla. Bring the mixture to a boil and cook for about one minute. Then remove it from the heat. Add the mixture to a blender, blend your sauce into a smooth puree, then return it back to the saucepan and simmer for at least 20 minutes. Salt to taste and loosen with additional chicken stock if necessary. Mole sauce should be gravy consistency and coat the back of a spoon. Avocado Puree Add all the listed ingredients to your food processor and salt to taste. Pulse to break up the avocado and cilantro, then blend until smooth. If the puree is too thick, add a touch of water to achieve your desired consistency. Street Corn Salad In a large bowl mix together the mayo, lime juice and zest, tajin, chili powder, and cilantro. Preheat a skillet over high heat. Once the skillet is just starting to smoke add a tablespoon of oil and all the corn. Char the corn for about 2 minutes, you still want the corn to have a crunchy texture, with a nice char on the outside. Add the corn to your dressing and gently fold together with the crumbled cotija. Crispy Tortilla Strips Cut the tortillas in half then cut those into thin strips.Heat the oil over medium high heat until just bubbling, add your tortilla strips and cook, tossing with a slotted spoon until crispy, about 4 to 5 minutes. Then remove them with a slotted spoon and drain on paper towels, season with salt while they’re hot, then set aside to cool. Sirloin Steak To ensure even cooking, bring the sirloin to room temp by removing it from the fridge 30 minutes before cooking. Salt the sirloin generously on both sides giving the steak the entire 30 minutes to season beautifully. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes. Plating and serving While your steak is resting prepare 2 plates. Spread your mole sauce on each plate and top with your corn salad. Slice the steak against the grain and place on top of the corn. Sprinkle tortilla strips on top and garnish the plates with blots of your avocado puree.

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes. Total Time: 30 min Servings: 2–4 Ingredients 1 10-oz Pre Ribeye 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil) 2 teaspoons cumin 1 teaspoons sumac 1 teaspoons za’atar Salt to taste Baba Ganoush 2 Italian eggplants ¼ cup tahini 2 tablespoons extra virgin olive oil 1 ½ tablespoon lemon juice 3 cloves of garlic Salt to taste Spiced Cauliflower with Herbed Salad: 1 head of cauliflower, separated into florets 2 teaspoons cumin 1 teaspoons sumac 1 teaspoons za’atar 1 cup pomegranate seeds ½ red onion, sliced thin ½ lemon, juiced 2 tablespoons sherry vinegar 2 cups mixed herbs, washed and stemmed (mint, dill, parsley, cilantro) 1 handful of arugula Salt to taste Instructions Ribeye Take the ribeye out of the fridge 30 minutes before cooking. Mix the salt, cumin, sumac, and za’atar and press on to both sides of the ribeye. Shake off any excess and roll the edges of the steak in the spice blend so that it’s fully covered in the spices. Set aside while you prepare the rest of the recipe. When you’re ready, cook your ribeye in a cast iron pan over medium-high heat for 2 to 4 miuntes per side, then let it rest for 5-7 minutes. Baba Ganoush Prick the eggplant with a fork and roast it over a grill (Britt’s favorite method), in a 450-degree oven, or in a pan. Turn them every 3-4 minutes until the skin is nicely charred and the eggplants start to deflate about 15 minutes total. Place the eggplants in a large bowl and cover with plastic wrap. Allow to steam and cool for 15 min so excess liquid can be removed. Once cooled, remove stem and skin and drain all liquid. Place the eggplant, tahini, olive oil, lemon juice, and garlic in a food processor. Process until desired texture and salt to taste. Spiced Cauliflower with Herbed Salad Season the cauliflower florets with olive oil, cumin, salt, and za’atar. Roast in a 425° F oven for 15-20 minutes then set aside. Place the sliced onion in a bowl with 1/4 cup of the olive oil, sumac, lemon juice, pomegranate seeds and juice, and sherry vinegar. Season with salt and pepper and toss to combine. This will pickle the onion and make it a bright pink color. Toss cauliflower, arugula, mixed herbs, and onion mixture to dress. Plating and serving While your steak is resting prepare 2 plates. Spoon your baba ganoush onto the plate and place your cauliflower salad beside it. Slice your steak against the grain and place it on top of your baba ganoush. Serve immediately.

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes. Total Time: 30 min Servings: 2–4 Ingredients 1 10-ounce Pre® New York Strip Steak 1 loaf sesame seeded baguette 2 tablespoons olive oil 3 to 4 garlic cloves, peeled and sliced in half 1 5.3-ounce package garlic Boursin cheese 1/4 cup marinated sun-dried tomatoes, chopped Instructions Slice baguette 1” thick, Toast bread in olive oil just to get some crunch on the outside while leaving the inside soft. Rub with garlic raw garlic once toasted. Season steak with salt and pepper a half hour before you are going to prepare. Cook your steak to rare to medium rare. Rest and allow to cool to room temperature. Slice as thin as you can. Plating and serving: Take your bread, spread Boursin from edge to edge (don’t be skimpy, it’s delicious), add a few pieces of your beautifully cooked and sliced steak, sprinkle with flaky salt, and drizzle with EVOO, garnish with your sun-dried tomatoes and a basil leaf.

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil. Total Time: 45 min Servings: 2–4 Meatball Ingredients 1 medium onion 3 cloves of garlic 1 16-ounce Pre 95% Lean Ground Beef ¼ pound Italian sausage, mild or hot 3 eggs 2 sprigs of oregano, chopped ¼ cup basil, chopped 1 teaspoon chili flakes ¾ cup pecorino cheese, grated ½ cup heavy cream ¾ cup panko breadcrumbs Parmesan cheese to taste Salt to taste Sugo ingredients: 1 large sweet onion 5 cloves of garlic ½ cup olive oil 1 28-ounce can of tomatoes (crushed, Jersey Fresh preferred, or San Marzano) 1 bay leaf 6-8 leaves of basil, torn 2 sprigs of oregano Sauce 1/2 cup red wine 2 tablespoons butter Instructions Sugo: In a food processor, process the onion and garlic until chopped fine. Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color. Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the meatballs. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil. Meatballs: Preheat your oven to 425ºF In a food processor add your onion and garlic, pulse until it is finely chopped. In a large bowl add all your ingredients except your panko, mix well. Then add in your panko and mix just until everything is well combined. Let it sit in your refrigerator to let all the flavors become one, at least a half hour. Meanwhile, heat a small skillet over medium-high heat and add a small amount of oil. Make a small patty with your meat mixture and cook in your skillet until cooked through. This is your tester to make sure you added enough seasoning, adjust with salt and pepper if needed. YUM! Everyone loves a chef snack! Line a baking pan with parchment paper, it’s time to start balling. I like to use a cookie scoop to make my meatballs, that way they are all the same size. Once all your meatballs are made, cook in your oven for 20 minutes or until fully cooked. Plating and serving: Fill a large serving platter with meatballs and spoon your sugo over the top. Garnish with some freshly grated parmesan cheese.

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works as well. Total Time: 2 hours 15 min. Servings: 6–8 Ingredients 2-16oz packages Pre 92% ground beef 2 tablespoons olive oil 3 pounds yellow onions, peeled and thinly sliced 5 tablespoons salted butter, divided 1/2 teaspoon ground sage 8-10 sprigs fresh thyme 2 tablespoons brown sugar 4 teaspoon kosher salt, divided 2 tablespoons cognac or brandy 2 tablespoons soy sauce 1 cup panko breadcrumbs, divided 1/2 cup store bought crunchy onions, coarsly chopped or pulsed in mini prep food processor 1/2 cup milk 2 cloves garlic, minced 1/4 teaspoon ground black pepper 2 large eggs 2 cups Gruyère or Jarlsberg cheese, grated Instructions 1. Preheat oven to 300°F and position a rack in the middle. 2. Line a large baking sheet with parchment paper. Place the onions in a large bowl and toss with the olive oil, breaking apart the onion slices. Spread onions on the baking sheet. Cut 4 tablespoons of the butter into 4 slices and place the slices over the onions. Spread about half of the thyme over the pan and sprinkle with the sage, brown sugar and 2 teaspoons of the salt. 3. Bake for about 10 to 15 minutes, making sure that the onions don’t burn. Toss the onions with a pair of tongs then drizzle with the cognac and soy sauce. Continue to roast the onions, stirring about every 10 to 15 minutes, until they are a deep golden brown, about 1 hour 15 minutes to 1 hour 30 minutes total. Onions can be made 3 days in advance, store in refrigerator. 4. Preheat over to 350°F. Remove the meat from the package and blot well with paper towel. Place in a large bowl and add 1/2 cup of the breadcrumbs, the crunchy onions, milk, garlic, remaining 2 teaspoons salt, pepper, half of the caramelized onions, 1 cup of the grated cheese, and the eggs. Mix well with your hands until all ingredients are equally incorporated. 5. Place the meatloaf mix on a large cutting board and shape into a large rectangle about 12 inches by 8 inches. Flip or slide the rectangle onto a piece of parchment paper and roll the meat. Start with a long end at the bottom of the cutting board and using the parchment, roll towards the top of the board, jellyroll style. 6. Line a large baking sheet or dish with parchment and place the meatloaf, seam side down. Bake for 40 minutes and check internal temperture, the meatloaf is done when the internal temperture is 165. If you are using a 9x5 loaf pan you will likely need additional cooking time. Continue to check internal temperture every 5 minutes until meat is done. Remove from oven and let rest for 10 minutes. Meatloaf can be prepared 1 day in advance. Wrap in foil and place in refrigerator until ready to serve. 7. Place remaining 1 tablespoon butter in a small sauté pan over medium heat. Add the remaining panko breadcrumbs and stir. Toast breadcrumbs, turning down the heat if needed, until lightly toasted, about 3 to 5 minutes, keep stirring as they cook. Remove from heat and set aside. 8. If serving right away, set oven to broil. Sprinkle the remaining grated cheese over the meatloaf, the top with the remaining caramelized onions. Broil until melted and bubbling, about 3 to 5 minutes, keep a close eye on your broiler to avoid burning. 9. To serve, slice, then top each piece with some of the toasted breadcrumbs and de-stemmed thyme.

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise. Total Time: 30 min Servings: 2–4 Beef Patties Ingredients 3/4 cup onion, minced 5 tablespoons butter, room temperature, divided 1 16-ounce Pre 85% Lean Ground Beef 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon thyme 1 whole egg 1 tablespoon vegetable oil 1/2 cup flour Sauce 1/2 cup red wine 2 tablespoons butter Instructions Preheat oven to 225° F. Add 2 tablespoons of the butter to a sauté pan, add minced onion and cook over medium low heat for 10 minutes until tender. Scrape onions into a mixing bowl and cool completely. Add 2 tablespoons of butter, along with the ground beef, and seasonings to the onions and mix until combined Form the beef mixture into patties, 3/4 inch thick, cover with wax paper and chill for 1 to 3 hours. Before sauteing the patties, dredge them in the flour, coating all sides and shaking off the excess. Using your thumb, make an indentation in the top center of each pattie. In a large sauté pan, melt the remaining 1 tablespoon of butter and oil, bring to medium high heat. Add the patties and sear until they’re brown on both sides, then reduce heat to medium low until they’re done to your liking, medium rare is about 125° F, about 10 minutes. Remove patties to the preheated oven. Pour fat out of the pan and add red wine, scraping up the pan juices, cook over medium low heat, until reduced to a syrup consistency. Remove from heat and add the butter, stir until it’s melted and serve in a small pitcher to pour over the patties. Use a fork to gently poke a few holes in the top of the patties to allow some of the sauce to seep in to the burger.

Total Time: 15 min. Servings: 2–4 Ingredients 1 10-ounce package Pre New York Strip Steak 1 tablespoon honey 2 tablespoon Sriracha hot sauce 1 tablespoon avocado or grapeseed oil 1/2 tablespoon soy sauce 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 resealable plastic bag Instructions Place honey, sriracha, oil, soy sauce, cumin, and salt in a bowl and stir to combine. Pour marinde into bag and add the steak. Gently massage the bag until the marinade is well mixed and the steak is coated. Place the bag onto a plate and refrigerate for a minimum of 1 hour and a maximum of 4 hours. Take the steak out of the refrigerator 15 minutes before cooking. Preheat grill or skillet to medium-high heat. Once the grill is hot, remove the steak from the bag with tongs and place right onto the grill or skillet. Cook for about 3 1/2 minutes on the first side and then 2 minutes on the second side (for medium-rare). Remove from grill and let rest for 5 minutes then slice against the grain to serve.

Bring your hot dog game to the next level with a mixture of Pre’s grass-fed beef and delicious pork fat. The key is to keep everything as cold as possible and you’ll end up with the best dog at your next cookout. Total Time: 24 hours Servings: 8–10 Ingredients 3½ 16-ounce packages Pre 95 % ground beef 1½ pounds pork fatback 3 1/2 tablespoons kosher salt 1 1/3 tablespoons grams paprika 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 1 teaspoon mustard powder 1 1/4 teaspoons onion powder 1/2 teaspoon number 1 curing salt 15 feet collagen casings Instructions Combine all the spices in a small bowl and set aside. Cut your pork fat into small enough chunks that they’ll easily fit in your grinder. Combine those chunks with some chunks of ground beef in a large bowl and season with the spice mixture. After all the meat is well-coated in the spices, put bowl back in refrigerator to keep it cool. While everything is cooling, set up the grinder using the finest die. Work in batches, alternating beef and pork to grind the seasoned meat into a large bowl. When you’ve worked through all of the meat, check the temperature of the grind with an instant-read thermometer. If it’s above 40º F, put the bowl back in the refrigerator to cool it down. When everything is below 40º F, put about a pound of the grind mix into a food processor bowl and add 1/4 cup of cold water. Begin to process the mixture in 1 pound batches. If it looks like the food processor is struggling, slowly pour in more cold water. Periodically check the temperature and if it’s starting to creep above 40º F, stop and put everything back in the refrigerator to cool off. Keep everything cold so the emulsion doesn’t break (when the moisture in the meat separates from the fat). When you’ve finished working through all 5 pounds of meat, it’s time to stuff the hot dogs. Set up the stuffer, load the hopper, and thread a good length of casings onto the tube. Slowly fill the casings, stopping to reload more if you need. You should now have a few lengths of stuffed casings. Tie off one end using twine. Measuring about 8 inches from the end twist your first link away from you and tie off with twine. Measure 8 inches from that spot and twist toward you. Once again tie this off with twine and continue in this matter (twisting away from you, then toward you), until you’ve made all the links. Place your finished links on a baking sheet, put in refrigerator overnight to cure. Welcome back! It’s time to fire up your smoker. Preheat to 180º F to 200º F. Lay the hot dogs flat on the smoker grates and smoke until the internal temperature reaches 145º F, about 45 minutes to 1 hour. If serving right away, cut the links apart, remove the twine (the collagen will remain closed now), and place them on a preheated grill. If not using right away, wrap links in foil and put into the freezer immediately so they don’t overcook.

If you haven’t yet added hot links to your smoked meats rotation here’s your chance. The recipe is simple, but the results will blow you away. Also, sausage-making is just fun. You can add more cayenne to make the sausages spicier. With all sausage-making, try to keep everything as cold as possible. Keep your hopper, die, grinder tray, etc. in the freezer while you prepare the sausage. Total Time: 1 hour, 30 min. Servings: 8–10 Ingredients 3 1/2 pounds Pre 95% Lean Ground Beef 1 1/2 pounds pork fatback 2 tablespoons salt 3/4 teaspoon Number 1 curing salt 1 tablespoon sugar 2 tablespoons paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne 2 teaspoons thyme 1 teaspoon sage 3 cloves garlic, minced 1/3 cup lager beer Hog casings Special Equipment Meat Grinder Sausage Stuffer Smoker Instructions Cut the pork fat into small pieces (whatever size your grinder can take) and break up the ground beef into similar sized chunks. Combine those in a ziplock bag. In a small bowl combine all the spices except minced garlic and add this new mixture to the bag of meat. Close up the bag and shake it around a bit to make sure the meat is evenly coated. Set in the refrigerator for at least an hour, preferably overnight. While the meat is chilling, set up the grinder with a medium die (a 6mm works well) and start grinding. Working in batches and alternating chunks of beef and chunks of fat slowly grind sausage into a large bowl. Once everything is ground up, add the minced garlic and beer, then start mixing everything together with your hands. The sausage should be wet and sticky, so add some more beer if necessary. When you are done mixing, put mix back into the refrigerator while you set up your stuffer. Set up the stuffer and cut about 10 feet of hog casing to thread onto the stuffer’s nozzle. When you’re ready, remove hopper from the freezer and fill it with the chilled sausage. Working slowly, begin to stuff your sausage into the casing. Keep a hand on the nozzle to let the casing slide off slowly. When you begin to run out of room, twist the sausage into a large circle. If you see any air bubbles, pop them with a sharp poker, corn cob holders work well. Once you hit the bottom of the stuffer, pull off a few inches of extra casing and tie off the end. To make the links start at one end of the cased sausage and measure out about 8 inches. Pinch the sausage and measure off another 8 inches from there. Pinch again, now you should have two pinched spots to grab with 8 inches of sausage on one side and the rest of what you just stuffed on the other. Grabbing where you pinched, lift your sausage off the counter and begin to flip it toward you, imagine it’s a jump rope. After about 10 flips it should be getting tighter in the casing. Now, measure off another 8 inches and pinch, but you’re NOT going to flip this one. Another 8 inches from there and pinch. This should be your fourth link and this one you’re going to flip again, but this time away from you. After about 10 flips the sausage you’re holding should be tight and the one that you skipped should also be tight. Continue in this fashion until you have no sausage left to link. Again, you skip a link, flip the next one toward you, skip a link, flip the next one away from you, skip, flip toward, skip, flip away. Cut links into pairs, so two sausages are always connected. Lay these on a baking rack and put them back into the refrigerator for at least 1 hour, preferably overnight, to dry out the casings and let the sausages cure. When you’re ready, prepare smoker and hang the pairs of sausages inside. Insert a probe into the bottom of one of the links. Smoke your sausages at 220º F until they reach an internal temperature of 150º F. Links can either be eaten right away or wrapped in foil and frozen.