2 pounds pork tenderloin, trimmed of all visible fat
3 teaspoons kosher salt (or 1 1/2 teaspoon regular salt)
4 garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon Liquid Smoke
1 teaspoon fresh-ground black pepper
1 teaspoon ground marjoram
1/4 teaspoon fresh-grated nutmeg
1/8 teaspoon ground allspice
1. Cut the pork into 1-inch pieces. Place on a tray small enough to fit in the freezer and freeze for 15 minutes, or until firm. Add half the pork cubes to a food processor with the steel blade in place. Pulse until the meat is chopped into 1/8-inch pieces, about 15 one-second pulses. Transfer the pork to a large mixing bowl. Repeat with the remaining pork.
2. Add 2 tablespoons ice water and the remaining ingredients to the pork. With clean hands or wooden spoons, toss the pork and spices together until just combined; do not overmix. Place the sausage in a plastic bag, press out the air, seal and refrigerate for at least 24 hours or up to 2 days, to allow the flavors to blend.
3. With your hands, form the sausage into link shapes or patties and grill, broil or sauté in a small amount of olive oil. Serve.