Makes 5 pounds

1.25 oz salt

1 tsp Instacure #1

2 tbsp black pepper

3 tbsp hot smoked paprika

1 tbsp marjoram

¼ tsp allspice

4 cloves, ground

10 cloves garlic, chopped

3 ½ pounds feral hog trim, cubed

1 ½ pounds pork fat

¼ cup red wine

¾ cup cold water

¼ cup non-fat dry milk powder

29-32mm natural hog casings soaked in cold water

Combine the salt, Instacure, pepper, paprika, marjoram, allspice, cloves and garlic in a small bowl.

Season the meat and fat with the spices and refrigerate overnight, if possible. Before grinding, freeze the meat to about 32°F, or partially frozen.

Grind the meat through the medium plate of the grinder into a cold bowl. Return the meat to the freezer for about 15 minutes to cool it again.

Grind the meat again through the fine plate of the grinder.

In the bowl of a stand mixer fitted with the paddle attachment, mix the meat with the red wine, water and dry milk powder until very tacky and sticky, about 2-3 minutes.

Stuff the sausage into the soaked casings and twist it into 6” links.

Dry the sausage overnight, refrigerated, uncovered.

Preheat a smoker or pellet grill to 140°F. Smoke the sausage for about 1 hour, then increase the temperature to 160°F. Smoke the sausage until an internal probe thermometer reads 150°F, then remove the sausages to an ice bath to chill. Remove from the ice bath and dry off the links before cooking or packaging for later use.