Traditional Longaniza is Spanish dry sausage

Materials	pork, 30% beef, 50% pork back fat or fat trimmings, 20%	1.5 kg (3.3 lb) 2.5 kg (5.5 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 3% (cure # 2 accounted for) cure # 2 dextrose (glucose), 0.2% sugar, 0.3% pepper, red pepper coriander garlic fennel, whole seeds red wine, mace, ground T-SPX culture,	140 g (7 Tbsp) 12 g ( 2 tsp) 10 g (2 tsp) 15 g (2 tsp) 15 g (7 tsp) 10 g (5 tsp) 10 g (5 tsp) 10 g (3 cloves or 1 tsp powder) 10 g (5 tsp) 150 ml (3/4 cup) 5 g (3 tsp) 0.6 g (1/4 tsp)
Instructions	1. Grind pork and back fat through 3/16" plate (5 mm). Grind beef with 1/8" plate. 2. Mix all ingredients with meat 3. Stuff firmly into 40-45 mm beef middles or protein lined fibrous casings. Make 6" (15 cm) long links. 4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 2 months. The sausage is dried until around 30-35% in weight is lost. 6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages