Preparation:

1. Soak LEM fibrous casings in warm water for at least 30 minutes.

Main Instruction:

1. • Combine all ingredients except the encapsulated citric acid and beer.
2. • Mix until tacky, about 3–5 minutes.
3. • Add the cold beer, mix just enough to incorporate.
4. • Gently fold in encapsulated citric acid — do not overmix.
6. Stuff into casings and tie off ends.
7. Optional rest: Refrigerate overnight for better texture and flavor (safe to skip with ECA).
8. Smoke at 200°F (93°C) in your Big Green Egg, using mild wood like cherry or hickory, until internal temp reaches 160–165°F (71–74°C) (4–5 hours).
9. Ice bath immediately after smoking until internal temp drops below 90°F (32°C).
10. Bloom at room temp for 1–2 hours, then refrigerate or freeze.