Cut the meat and the fat into 2" pieces, rub with a mix of salt and cure #1, and refrigerate for at least 12 hours and up to 24-48 hours.
Grind the pork and the pork belly/back fat (partially frozen for 20 min in a freezer) through a medium size plate - 1/4" (6mm).
Add the ice water, all of the spices and mix well, until the meat is sticky.
Stuff into 28-32mm hog casings, twist into about 6" links and hang to dry at room temperature for 2-3 hours.
Preheat your smoker to 130F - 140F.
Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch without smoke. Then apply smoke for 3-4 hours until the desired color is achieved.
Slowly raise the temperature in the smoker to 170F-175F until the internal temperature has reached 154F - 158F. You may have to increase the smoker temperature to 185F-195F to achieve that.
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. You can also bake the sausage in the oven at 175F for about 40-60 minutes to get the internal temperature to 154F.
Cool the sausage down and store it 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. Similarly, you can place the sausage flat on a cool surface, like a granite countertop.