Smoked Italian Sausage

1 cup chilled pork stock
2 tbl sea salt
2 tsp fennel seed
1/2 tbl course black pepper
1/2 tbl sugar
1/2 tbl crushed red pepper
1/2 tsp caraway seeds
1/2 tbl ground coriander
1/2 tsp ground marjoram
1/2 tsp savory
3 lb boston butt ground fine
3 lb pork sirloin ground course

Mix everything well and stuff into hog casings.  Set your cooker up with a water pan.  Hang and let dry at room temperature, then into the cooker at 170-180F until internal temps reach 160F.  Remove from the cooker and immediately shower with cold water until internal temperature is @ 100F.  Pat dry and let hang to finish cooling at room temperature.

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