Cube the pork into 1-inch pieces and dice the bacon. Set aside.

Combine all of the spicy cure paste ingredients in a large bowl. Stir to combine.

Add the pork cubes and bacon to the bowl and mix vigorously using your hands making sure all the pieces are well coated.

Store in a covered container or gallon Ziploc Bags in the refrigerator overnight.

In the morning, pull the marinated pork pieces out of the refrigerator and grind them using a medium plate. Rebag and put back in the refrigerator for two hours or the freezer for 1 hour.

Grind a second time using a small plate. Mix briefly with your hand to distribute the spices but not enough to let the fat get greasy. If need be, refrigerate further. This is important to the final texture.

Prepare the casings per instructions on the package and load the stuffer horn, tying off the end. Poke a small hole in the casing to help release any air bubbles.

Stuff the casings. Do not stuff the casing tightly. Save some room to twist into links.

Twist into 6-inch links. Poke small holes in the links to release any air bubbles that may swell during smoking.

Be sure to fill the smoker waterpan up so the links don't dry out. Fire up the smoker and add a couple chunks of applewood. Hang the hot links.

Smoke at 130°F for the first hour. Add more applewood if necessary.

Smoke at 150°F for the 2nd hour. Add more applewood if necessary.

Raise the smoker temperature to 190°F-200°F and continue to smoke the links to an internal temperature of 152°F. Add more applewood if necessary.

Place the hot links in a container and seal. Allow to cool and place in the refrigerator to allow the smoke to mellow.