Lithuanian Sausage

Meats	Metric	US
pork butt	500 g	1.10 lb.
beef chuck	150 g	0.33 lb
rabbit	200 g	0.44 lb.
back fat	150 g	0.33 lb

Ingredients per 1000g (1 kg) of meat

salt	25 g	4 tsp.
Cure #2	2.5 g	½ tsp.
pepper	4.0 g	2.0 tsp
marjoram	1.5 g	1 tsp.
allspice	2.0 g	1 tsp.
cloves	2.0 g	1 tsp.
rum	60 ml	¼ 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.