Use Boning knife to cut meat off the bone.
Use Butcher knife to cut meat into 1-2 inch cubes (3-5 cm)
mix all dry ingredients in food processor until powdered
Place meat cubes into large pot and cover with mixed spices
By hand, mix spices and meat THOUROUGHLY. When you think you have mixed it well enough, mix it some more
place pot in refrigerator overnight to allow spices to penetrate meat
Remove pot from the refrigerator and place into freezer for at least 30 minutes, until meat is very firm and cold, almost frozen.
place meat grinder attachment into freezer as well, and let chill for at least 30 minutes.
Soak sausage casings in water while grinding and mixing meat
Grind meat and return it to large pot
Add Ice Water and Wine to meat and mix THOUROUGHLY. Mixture should be fairly sticky.
Return meat mixture to freezer for 30 minutes
Flip Sausage casings inside out and prepare sausage stuffer
Fill casings to desired lengths (6" links, 2' loops, continuous spiral). Tie off each end.
refrigerate for up 6 days, vacuum seal and freeze indefinitely.