Hot smoked version of the Moscow sausage

This is a hot smoked version of the Moscow sausage which was originally cold smoked and not cooked.

1.	meat selection	75% beef - 3.75 kg 25% pork fatback - 1.25 kg Meat total: 5 kg	salt black pepper sugar nutmeg water cure #1	90 g 7.5 g 10 g 1 g 240 g 12 g	5 Tbs. 4 tsp 2 tsp ½ tsp 1 cup 2 tsp
	ingredients
2.	curing	Cut meat and fat into 5-6 cm (2") pieces, mix with salt and cure #1. Fatback will be salted only as cure #1 (sodium nitrite) reacts with meat myoglobin only. Place in a container, cover with a cloth and leave for 48 hours in a refrigerator.
3.	grinding	Grind beef with 3/8" (10 mm) plate. Cut manually fatback into¼" (6 mm) cubes.
4.	mixing	Mix with meat all ingredients, adding water. Mix until all water is absorbed by the mixture. Then add fat and mix everything together.
5.	stuffing	Stuff into beef middles or fibrous synthetic casings 40-60 mm and form 12" (30cm) long links.
6.	drying(aging)	60 min
7.	smoking	With hot smoke for 110-130 min until casings develop brown color with a red tint.
8.	baking	In the last stage of smoking the sausage is baked at 75-90º C (167-194º F) until internal meat temperature is 68-70º C (154-158º F).
9.	cooling	Shower with cold water for about 5 min, then lower sausage temperature to below 12º C (53º F).
Notes		If curing with European Peklosol, use 100 g of Peklosol and no salt. (Peklosol contains 99.4% salt)