Grind the pork and veal mixture through a 3/16-inch plate.
Mix the remaining ingredients in a stainless steel bowl and add the ground meats; mix thoroughly. Cover and chill in the freezer for 30 minutes. Remove from the freezer and grind again with a 1/4-inch plate.
Stuff the mixture into hog casings and allow the sausage to air dry for 30 minutes or until dry to the touch. Refrigerate for up to 3 days or freeze for up to 3 months.
To cook the sausage: Dry the sausages in the smoker for 1 hour at 110 degrees F. with the door slightly opened. Increase the smoker temperature to 170 degrees F., add the hickory wood, and smoke-cook until the internal temperature of the sausage is 155 degrees F., about 3 to 4 hours.
Transfer the sausages to ice water bath until cooled, about 30 minutes.
