Heat a smoker or grill to 250 degrees F.
Soak corn husks in warm water for 15 minutes.
Mix all of the dry ingredients together in a large bowl and add the ground pork.
Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks.
Put another corn husk on top and wrap and tie each end with string.
Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer.
Transfer the husks to a serving platter and serve.
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