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1
Cube the pork into 1-inch pieces and dice the bacon.
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2
Set aside.
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3
Combine all of the spicy cure paste ingredients in a large bowl.
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4
Stir to combine.
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5
Add the pork cubes and bacon to the bowl and mix vigorously using your hands making sure all the pieces are well coated.
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6
Store in a covered container or gallon Ziploc Bags in the refrigerator overnight.
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7
In the morning, pull the marinated pork pieces out of the refrigerator and grind them using a medium plate.
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8
Rebag and put back in the refrigerator for two hours or the freezer for 1 hour.
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9
Grind a second time using a small plate.
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10
Mix briefly with your hand to distribute the spices but not enough to let the fat get greasy.
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11
If need be, refrigerate further.
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12
This is important to the final texture.
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13
Prepare the casings per instructions on the package and load the stuffer horn, tying off the end.
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14
Poke a small hole in the casing to help release any air bubbles.
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15
Stuff the casings.
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16
Do not stuff the casing tightly.
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17
Save some room to twist into links.
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18
Twist into 6-inch links.
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19
Poke small holes in the links to release any air bubbles that may swell during smoking.
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20
Be sure to fill the smoker waterpan up so the links don't dry out.
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21
Fire up the smoker and add a couple chunks of applewood.
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22
Hang the hot links.
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23
Smoke at 130F for the first hour.
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24
Add more applewood if necessary.
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25
Smoke at 150F for the 2nd hour.
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26
Add more applewood if necessary.
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27
Raise the smoker temperature to 190F-200F and continue to smoke the links to an internal temperature of 152F.
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28
Add more applewood if necessary.
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29
Place the hot links in a container and seal.
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30
Allow to cool and place in the refrigerator to allow the smoke to mellow.
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31
Serve quickly grilled with mustard and pickled red onions.
