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 back fat into and ⅛ x ⅛ x ¾” strips.
  2. Mix everything together.
  3. Stuff firmly into 45 mm beef middles or fibrous casings.
  4. Place sausages between two wooden boards, place weight on top and leave in a cool place (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and hang sausage in a ventilated cool place for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.

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