Place the dry seasoning ingredients in a pestle and mortar and give them a good pound so that you break up the fennel seed a little.
Mix the crushed seasoning ingredients together in the ice cold water and make sure that all the salt has dissolved. When complete, place this mix in the refrigerator to keep chilled.
Cut the pork shoulder and the belly pork into 1" pieces and run through the grinder using a medium plate (about 5mm) and then return to the refrigerator for ½ hour to ensure that everything is chilled.
When your stuffer is set up, mix the meat and seasoning together in a bowl and then knead for 5 minutes to ensure that you have an even distribution of seasonings through the meat.
The final stage before stuffing is to run the ground meat through the grinder one more time using the same sized plate and then place your meat in the stuffer. Give the meat a good pounding with your fist to ensure that there are no air pockets remaining in the stuffer barrel.
Stuff the meat into your casings and make links at 4 inch intervals. Place the links in a dish, cover with paper towel and refrigerate overnight to allow for complete dispersal of the seasoning.