Thoroughly mix all the meats together. Combine the cornstarch, curing salts, and spices with 2 cups of water and mix until the salt is dissolved. Add to the meat and mix until everything is evenly combined. Refrigerate for 24 hours to properly cure. Also place the hog casings to soak in cold water in the fridge for 24 hours. Stuff the meat mixture into the hog casings the next day and cut to desired lengths, twisting the ends to seal. Place the sausage in a smoker and COLD smoke for 2 hours. Allow sausages to hang in a fridge or a very cool place overnight to allow the smoke flavors to properly penetrate the meat. Package the following day, and freeze. To cook, preheat oven to 400 F. Place either thawed or frozen sausage in roaster pan with some water at the bottom. Roast for 1 to 1 1/4 hours. May also be grilled on a barbecue. Recipe can be multiplied in increments of 10 lbs for larger batches.