Step 1

Make sure your meat is very cold throughout this process.

Step 2

Dice the meat into cubes.

Step 3

Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.

Step 4

Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.

Step 5

Place the smaller die on your meat grinder. Pass the meat through the grinder again.

Step 6

Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.

Step 7

Cook up a small patty to test the flavors. Adjust, as needed.

Step 8

Cover the bowl, and refrigerate the meat for 1-2 days.

Step 9

Pack the meat into your sausage stuffer, pressing out excess air.

Step 10

Slide the sausage casings onto the stuffer tube.

Step 11

Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.

Step 12

Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.

Step 13

Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

Step 14

Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.

Step 15

Increase the temperature to 170F degrees. Smoke for 1 hour.

Step 16

Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.

Step 17

Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.

Step 18

Place back on a rack-lined sheet pan and let cool to room temperature.

Step 19

Refrigerate for up to one week or freeze for up to 9 months.