Grind pork, beef and pork belly/back fat on a medium size plate

Add ice water, all of the spices and mix well

Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2 hours

Preheat smoker to 160-165F

Hang sausages in the smoker and apply smoke for 3-4 hours

Remove sausages once internal temperature has reached 152F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F.

Place into ice bath to cool down. Dry and store in a refrigerator or a freezer. Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.