Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
Add the ice water, all of the spices and mix well.
Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.
Cure #1, also called pink salt #1 or Prague Powder is available from local sausage supply stores or online, for example here: Hoosier Hill Farm Prague Powder Curing Salt. Make sure it is Cure #1, not #2. Cure #2 is used for making dry cured meats and sausages, like salami, sopressata and similar.