Cut the meat into 2" pieces, place in a large bowl, mix with the salt and the Cure #1. Cover and refrigerate for 48 hours.
Separate out class III pork and grind it through a 1/8" (3 mm) plate. Then emulsify in a food processor or a bowl cutter if you own one, adding up to 25% - 30% icy water or ice to keep the meat cold. Mix in the spices.
In a separate bowl, mix class I pork until it becomes gluey. Add the emulsified pork with spices and mix everything together.
Stuff the meat into 3" (75 mm) synthetic fibrous casings using a funnel. Stuff the casings firmly and tie with a butcher's twine on both ends. Prick any visible air pockets with a needle.
Hang the sausages in a drafty area and dry for about 4 hours.
Transfer to the smoker and further dry without smoke at around 115F - 130F for 20 minutes.
Smoke with a thick smoke for 2 1/2 hours at around 130F - 140F.
Bake with a thin smoke at around 167F - 194F for 20 minutes, or until the internal temperature reaches 154F-158F. This step is much easier to accomplish in a oven or a warm water bath, see the notes below.
Chill to 64F and refrigerate.
Notes
The original recipe calls for 45 g of salt, which I find makes sausage that is too salty for my taste. Adjust back if you wish.Alternatively, to bring the internal temp to 154F-158F (68-70C) poach or sous vide at 161F-167F (72C-75C) for 55-75 minutes.If finishing baking in an oven, bake at 175F - 185F for about an hour or so, until the internal temp reaches 154F-158F (68-70C). Update 2/1/2023: Place a pan with hot water underneath the sausages. You may have to add boiling water every 20-30 minutes. If your oven is bottom-heating, place a tray with boiling water on the bottom of the oven for a continuous steam release. I've tested this method making Doctor's Sausage and it was quite successful.