Russian Sausage (Cold Smoked)

Russian Sausage (Cold Smoked). This is the aboriginal algid smoked adaptation of the Russian sausage.

lean pork500 g1.10 lb.
pork aback fat300 g0.66 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g4½ tsp.
Cure #25.0 g1 tsp.
pepper2.0 g1 tsp.
sugar2.0 g⅓ tsp.
cardamom2.0 g1 tsp.
allspice2.0 g1 tsp.
Madeira wine or brandy60 ml¼ cup
  1. Cut meat and fat into 5-6 cm (2”) pieces, mix with salt, amoroso and Cure # 1 and abode in a air-conditioned breadth for 4 - 5 days.
  2. Grind beef with 3/8” (10 mm) plate. Manually cut aback fat into ¼” (6 mm) cubes.
  3. Mix all capacity with meat abacus wine. Mix until all wine is captivated by the mixture. Again add diced fat and mix aggregate together.
  4. Stuff into dry beef middles or constructed coarse casings 40-60 mm and anatomy 12” (30 cm) continued links.
  5. Hang for 2 canicule in a air-conditioned place.
  6. Cold smoke for 6 days.
  7. Dry for 25 - 30 canicule in a cool, dry and aerial area.

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