Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 24-48 hours. If you are pressed for time, feel free to skip this step, there won't be a significant impact.
Grind all the meat with skins and fat through a 1/8" (3 mm) plate.
Mix the ground meat with the Fermento and the seasonings, adding a quarter cup of cold chicken broth or ice water.
Stuff firmly into sheep casings or young hog casings not bigger than 22 mm if you have access to those. Form about 12" links and tie with a butchers' twine, or leave as a continuous coil. Prick any visible air pockets with a clean needle.
Dry in a cold room or a fridge for 12 hours at 35F - 43F (2C - 6C) or at room temperature for about 60 minutes. You can also dry in the smoker at about 110F - 130F without smoke for about 30 minutes or until the skin feels dry to touch.
Smoke at 130F - 140F for 1 hour, until the casings develop dark brown color, followed by 20-30 minutes of baking where the temperature in the smoker gradually incrases to 165F, 175F, 185F and even to 195F if necessary, util the internal temperature of the sausage reaches 160F (71C).
Instead of baking, you can poach at 167F - 172F for 15 - 20 minutes or until the internal temperature reaches 160F (71C).
If desired, dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.
Store in a refrigerator, dried or un-dried.