Step 1

Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #Place in a container, cover and refrigerate for 48 hours.

Step 2

Grind the lean pork through 1/4" (6 mm) plate, and the fattier pork through a 3/16" (4.5 mm) grinder plate.

Step 3

Mix the ground meats, with the seasonings, adding two cups of ice water.

Step 4

Stuff firmly into sheep casings or young hog casings not bigger than 22 mm. Form links and tie with a butchers' twine, or leave as a continuous coil. Prick any visible air pockets with a needle.

Step 5

Dry in a cooler for 12 hours at 35F - 43F (2C - 6C), or for about 30-60 minutes at room temperature. You can also dry in the smoker at about 110F - 130F without smoke for 20-30 minutes, until the skin feels dry.

Step 6

Smoke at 140F for 1 hour, until the casings develop dark brown color, followed by 20-30 minutes of baking, until the internal temperature reaches 154F (68C).

Step 7

Instead of baking, you can poach at 161F - 165F for 15 - 20 minutes or until the internal temperature reaches 154F.

Step 8

Dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.

Step 9

Store in a refrigerator.