Cut the meat into 2" (5-6 cm) pieces, mix with salt and Cure #1. Place it in a container, cover, and refrigerate for 24 hours.

Remove the meat from the fridge and sort it into three piles: lean, semi-lean (30% fat), and fatty (over 50% fat). You will have to do some additional cutting along the way. Try to end up with about 50% lean, 30% semi-lean, and 20% fatty pork.

Grind the lean pork through the stuffing plate (large kidney-shaped holes), semi-lean through the 3/8" (10mm) plate, and the fatty pork through the 3/16th (4.5mm) plate.

Mix the ground meat with the seasonings, adding ice water. Mix well until the meat becomes sticky.

Stuff into hog casings (28-32 mm) and tie into 1-foot lengths. Prick any visible air pockets with a needle.

Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.

Smoke at around 130F - 140F for 2-4 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.

Shower with cold water for about 5 min, then let cool down and dry.

Hang the sausage in a cool room or a curing chamber for 5-7 days to dry at about 55F and 75% relative humidity. This will prolong the shelf life and intensify the flavor of the sausage. If you don't have a cold room or a curing chamber, loosely wrap the sausage in unglazed butcher paper and place it in the fridge. Flip and shuffle once every day for about 1-2 weeks.

Store in a refrigerator or vacuum seal and freeze for long-term storage.