Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
Grind the lean pork through 1/4" (6 mm) plate, and the fattier pork through a 3/16" (4.5 mm) grinder plate.
Mix the ground meats, with the seasonings, adding two cups of ice water.
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.
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.
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).
Instead of baking, you can poach at 161F - 165F for 15 - 20 minutes or until the internal temperature reaches 154F.
Dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.
Store in a refrigerator.