Romanian Smoked Sausage is made from lean pork

Materials	lean pork, 75 % regular pork trimmings, 25%	3.75 kg (8.25 lb) 1.25 kg (2.75 lb)
Ingredients	salt, 2.0 % (salt in Cure #1 accounted for) Cure #1 ground pepper ground coriander garlic ginger sugar	90 g (5 Tbsp) 12 g (2 tsp) 10 g (5 tsp) 10 g (5 tsp) 5 g (2 cloves) 10 g (5 tsp) 3 g (1 tsp)
Instructions	* See note below 1. Grind pork meat through 3/8" (10 mm) plate. 2. Mix all ingredients in 1 cup of water then pour over the ground meat. Mix everything together until sticky. You may add another cup of water during mixing. 3. Stuff into 36 mm hog casings. 4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate removal of the moisture. 5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours. 6. Increase temperature to 170° F ( 77 C) until an internal meat temperature of 154° F (68° C) is reached. 7. Shower sausages with cold water until internal meat temperature is reduced to 110° F (43° F). 8. Keep refrigerated.
Notes	* For best results cure meat: A. Cut meat into 2" dimeter pieces, add Cure #1, sugar and salt. Mix well together, pack tightly in a container and cover with parchment to allow breathing (gas escape). Keep in refrigerator for 72 hrs. OR B. You may grind all meats first through 3/8" plate and then add Cure#1, salt and sugar. That will shorten curing time. Keep in refrigerator for 48 hours.