Homemade Sausage Making

In Victoria, I travel long distances to buy what the deli calls roh or raw lux. This is a pork loin that is smoked and cured, but is not cooked. It tastes divine and is very tender.
I'm wondering if anyone has tried to make this or has a recipe.
I'm guessing it is cured with cure #1 and maybe sugar in the brine, and perhaps cold smoked only for a period of time.
I am about to attempt this in my smoker, and will see how I go.
Has anyone tried this?

Hi Ursula,
I make this all the time from pork loin, pork neck or some other good looking piece of pork hindleg.
It is cured first with #1 for about 7-10 days and then cold smoked for several hours for 2 days.
Anyhow, there are many recipes available but this is how I do it. I smoke my bacon all at the same time and it's great.
Where are you situated in Victoria, I used to live there many years ago and we all finished up in the Brisbane region.
PM me.
Regards,
Jan Ooms.
Brisbane.