Soak the casings in water the day before.

Carefully go over the meat, removing all the small bones, cartilage and sinew, then cut it into strips so it goes through the grinder more easily. Refrigerate until needed.

Make the seasoning by mixing the salt, pepper, caraway or cumin, sugar, saltpeter, coriander, nutmeg and the garlic, either put through a garlic press or powdered, then pour the wine into a separate glass. Set aside.

Grind the meat into a large bowl through a 4.5 mm plate, alternating beef and pork.

Sprinkle the spices over the ground meat and mix vigorously to get an even mixture. Add the wine at the end and mix again until the mixture is completely uniform and sticky.

Fill the sausage stuffer, packing it down well to avoid air pockets.

Stuff the casings gently and tightly, then mark off 20 cm lengths.

Once all the stuffing is done, cut the gendarmes into pairs and hang them to dry for two days before smoking.

On smoking day, place them in the smoker and cold-smoke with a gentle draft for 8 hours.

The next day, lay the gendarmes flat and press them between two boards for a day to give them their typical, slightly square shape.