Tambov is a abundant awful comestible sausage fabricated of pork, beef, pork bellies and basal spices like pepper and nutmeg.

beef400 g0.88 lb.
pork200 g0.44 lb.
pork bellies (bacon)400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
nutmeg1.0 g½ tsp.
cold water100 ml⅜ cup
  1. Grind meats with 3/8” (10 mm) plate. Bullwork bacon through ⅛ “ (3 mm) plate.
  2. Mix all capacity with meat abacus water. Mix until all baptize is captivated by the mixture.
  3. Stuff into hog casings 32-36 mm and anatomy 12” (30 cm) continued links.
  4. Hang at allowance temperature for 60 account (optional step, but awful recommended).
  5. Apply hot smoke for 110-130 min.
  6. In the aftermost date of smoker the sausage is broiled at 75-90º C (167-194º F) until centralized meat temperature is 68-70º C (154-158º F).
  7. Shower with algid baptize for about 5 min, again lower sausage temperature to beneath 12º C (53º F).
  8. Store in refrigerator.

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