Mix all of the spices, salts, sugars, etc in the water. Mix thoroughly into the meat. (If a very fine textured meat is preferred, you can whip the meat in small batches in a blender until everything is emulsified) Let cure in an airtight container in the fridge for 24 hours. Remove from fridge, then stuff carefully into the casings, removing as many air bubbles as possible. Tie off the ends. Hang in a smoker and smoke at 130F, damper wide open for 1 hr, then 160F damper half closed for 2 hours. Turn off smoke and finish off at 180F for 4 hours or until the internal temperature reaches 165F. Cool off immediately and refrigerate overnight. If a smoke flavor isn’t required, the sausages can be placed in an oven at the lowest possible setting for approximately 4 – 5 hours or until the internal temperature reaches 165F. Make sure the internal temperature of the meat does not go over 165F or the meat will fat-out. If a traditional Polish style sausage is preferred, stuff into larger hog casings rather than collagen tube casings. Reduce the smoke and cook time by half or until an internal temperature of 165F is reached.