Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        pork, fat and lean separated
   2      teaspoons     garlic powder
   2      tablespoons   kosher salt
   1      tablespoon    ground black pepper
   1      teaspoon      red pepper flakes
   2      teaspoons     cayenne
   3      tablespoons   paprika
     1/2  teaspoon      ground mace
   1      teaspoon      thyme
   2      tablespoons   sugar
   1      teaspoon      Prague powder #1
     3/4  cup           cold water
     1/2  cup           soy concentrate
                        wide hog casings

Preparation:

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well.