Russian Sausage (Cold Smoked)

Ingredients per 1000g (1 kg) of meat

Instructions

1. Cut meat and fat into 5-6 cm (2”) pieces, mix with salt, sugar and Cure # 1 and place in a cool area for 4 - 5 days.
2. Grind beef with 3/8” (10 mm) plate. Manually cut back fat into ¼” (6 mm) cubes.
3. Mix all ingredients with meat adding wine. Mix until all wine is absorbed by the mixture. Then add diced fat and mix everything together.
4. Stuff into dry beef middles or synthetic fibrous casings 40-60 mm and form 12” (30 cm) long links.
5. Hang for 2 days in a cool place.
6. Cold smoke for 6 days.
7. Dry for 25 - 30 days in a cool, dry and drafty area.