Grind meat and fat separately through the coarse disk. Mix together with remaining ingredients. Spread mixture in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hours. Prepare casings, stuff and twist into 4" lengths. Tie each off with cotton twine. Hang the links 6-8 weeks, checking after six weeks by cutting in half. If the texture is firm enough to suit your taste, the remaining sausage may be cut down and wrapped tightly for storage in the refrigerator. Prolonged drying will result in a sausage that has the texture of something like beef jerky, at which time you can either gnaw on it like a dog with a bone or use it to club intruders.
