Combine meat salt dextrose and pink salt toss and mix well

Grind through large die into bowl set in ice

In a small bowl dissolve the fermento in just enough water to make a thin paste. Add the mustard, coriander, and garlic powder and stir to mix thoroughly. Add the ground meat mixture and mix with paddle attachment or sturdy spoon for 2 minutes . Fold in the diced fat.

Pack the mixture into a pan or plastic container, pressing out any air pockets. Cover with plastic wrap, pressing down on it so that it touches the meat no air should touch the meat. Refrigerate for 2 days .

Re grind the mixture through the small by saute a bite size portion of the sausage taste and adjust seasoning if necessary.

Stuff the sausage into the hog casings, and twist into 6 inch links. Hang on smoke sticks and let dry for 1 to 2 hours at room temperature or in refrigerator.

Cold smoked sausages for 2 hours at the lowest possible temperature turn up the heat to 180°F and smoke to an internal temperature of 150.

Remove the sausages from the smoker and hang at room temperature for 2 hours turning the color to a deep mahogany. Refrigerate.