Pickled sausage

                       For 10 pounds of sausage:

                     1 pint cold water
                     3 oz corn syrup solids
                     5 tblspn salt
                     1 tblspn dextrose
                     1 tsp marjoram - heaping
                     2 tsp prague powder #1
                     1 tblspn black pepper
                     1 tblspn white pepper
                     4 large clove garlic - crushed
                     1/4 tsp mace
                     10 pounds of pork butts

 I have used 5 lbs of ground pork from the store, and 5 pounds of
 15% ground beef and it worked great.

 Mix all ingredients and and stuff into casings.  Place in a preheated
 smoker at 130 degrees, dampers wide open.  When casings are dry
 increase temperature to 160 with dampers 1/4 open. Apply heavy
 smoke and keep in smoker until 152 degrees internally.  Remove from
 smoker and allow to rest at room temperature for half an hour.

 Cut the sausages into the sizes you want.  Place all sausage in a
 large container, and cover with vinegar (here is where I would
 change it to 1/3 water 2/3 vinegar personally).  Allow to stand
 overnight then remove the sausage and dump the pickle down the
 drain.

 Pack into jars of your choice then cover with a new batch of
 vinegar/water.  Pickling spices can be added for appearence sake
 if desired.