1. Start by cutting the meat and fat into 2-inch pieces, then season it with salt and cure #1; let it chill for at least 12 hours and up to 48 hours so it can cure.
2. Pig and pork fat – partially frozen in a freezer for 20 minutes – are ground through a medium-sized plate.
3. Then you can mix in the ice water and all of the spices until the meat is sticky.
4. Stuff it into hog casings, twist into 6-inch hot links, and hang to dry for 2-3 hours at room temperature.
5. Go on to preheat your smoker to 130-140 degrees Fahrenheit.
6. Proceed to hang the sausages in the smoker for 30-60 minutes until the skin is dry to the touch and free of smoke. Then apply smoke for 3-4 hours until you obtain the desired color.
7. Then raise the smoker’s temperature gradually to 170F-175F until the internal temperature reaches 154F-158F. To achieve this, you may need to raise the smoker temperature to 185F-195F.
8. Alternatively, you can poach the sausages for 25 to 30 minutes in 167°F water until the internal temperature reaches 154°F. Poaching is a far more efficient and effective method.
9. To get a temperature of 154 degrees Fahrenheit, bake the sausage for 40-60 minutes at 175 degrees Fahrenheit.
10. You can refrigerate or freeze the sausage once it has cooled down. Placing the sausage in an ice bath to cool it down rapidly is a good way. It will result in a product that is fuller and plumper.
11. Serve and enjoy.

You can watch this video recipe to know how to cook hot links.