Coarsely grind the pork shoulder, beef chuck, and pork fat in batches using a meat grinder.

In a large bowl, combine the ground meat mixture with garlic, water, salt, black pepper, paprika, saltpeter, and ground cloves.

Thoroughly mix all ingredients until well combined.

Let the mixture sit while preparing the sausage casings.

Rinse the sausage casings thoroughly with cold water, ensuring fresh water runs through them to clean them properly.

Drain the rinsed casings.

Attach a sausage stuffing machine, KitchenAid attachment, or a sausage funnel to your preferred device.

Carefully fill the casings with the sausage mixture, making sure not to overfill them to allow for expansion during cooking.

Tie off the filled casings into approximately 16-inch lengths.

Hang the sausages in a home-style smoker and smoke them for about 1 hour, maintaining a smoker temperature below 150 degrees F.

Remove the smoked sausages from the smoker and hang them over a stick or dowel.

Place the stick with the sausages in a cool, well-ventilated area.

Position an electric fan to blow directly onto the sausages.

Allow the sausages to dry for approximately 2 days (48 hours).

Once dried, the sausages are ready to eat.