Cut the meat and fat into cubes, partially freeze, then grind them together through the medium plate of the grinder.

Combine the salt, Instacure # 1, and phosphate with the pineapple juice; stir well to dissolve and then mix in well with the meats.

Sprinkle sugar, paprika, garlic and anise over the meats; pour in the soy sauce and hot sauce and mix well.

Refrigerate 12 hours to develop flavours in the meat.

Stuff into 32 mm hog casings; tied off in pairs–8 inches long.

Air dry the casings; a small fan helps out here.

Place in a 160°F preheated smoker; apply a light smoke and hold until the internal temperature of the sausage is 150°F (use your smoking method if different).

Cool at room temperature; then refrigerate (extras can be vacuum sealed and frozen).