Cold smoked version of the Moscow sausage

1.	meat selection	75% beef - 3.75 kg 25% pork fatback - 1.25 kg Meat total: 5 kg	salt black pepper sugar nutmeg cure # 2	150 g 7.5 g 10 g 1 g 12 g	8 Tbs. 4 tsp 2 tsp ½ tsp 2 tsp
	ingredients
2.	curing	Cut meat and fat into 5-6 cm (2") pieces, mix with salt, sugar and cure # 2 and place in a cool area for 4 - 5 days.
3.	grinding	Grind beef with 3/8" (10 mm) plate. Cut manually fatback into¼" (6 mm) cubes.
4.	mixing	Mix with meat all ingredients until feels gluey. Then add fat and mix everything together.
5.	stuffing	Stuff into dry beef middles or fibrous synthetic casings 40-60 mm and form 12" (30cm) long links.
6.	drying(aging)	2 days in a cool place
7.	smoking	With cold smoke for 6 days
8.	drying	25 - 30 days in a cool, dry and drafty area
Notes		If curing with European Peklosol, use 150 g of Peklosol and no salt. (Peklosol contains 99.4% salt) Originally 10 g of potassium nitrate was used.