Lithuanian Sausage

Lithuanian Sausage

MeatsMetricUS
pork butt500 g1.10 lb.
beef chuck150 g0.33 lb
rabbit200 g0.44 lb.
back fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
salt25 g4 tsp.
Cure #22.5 g½ tsp.
pepper4.0 g2.0 tsp
marjoram1.5 g1 tsp.
allspice2.0 g1 tsp.
cloves2.0 g1 tsp.
rum60 ml¼ cup
Instructions
  1. Grind all meats with a 3/8” grinder plate. Manually cut aback fat into and ⅛ x ⅛ x ¾” strips.
  2. Mix aggregate together.
  3. Stuff durably into 45 mm beef middles or coarse casings.
  4. Place sausages amid two board boards, abode weight on top and leave in a air-conditioned abode (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and adhere sausage in a aerial air-conditioned abode for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.

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