Cold smoked version of the Russian sausage

1.	meat selection	50% lean pork (butt or ham) - 2.5 kg 30% pork fatback - 1.5 kg 20% beef - 1 kg Meat total: 5 kg	salt white pepper sugar cardamom allspice cup Madeira wine or brandy cure # 2	150 g 7.5 g 10 g 2 g 4 g 240 g 9 g	5 Tbs. 4 tsp 2 tsp 1 tsp 2 tsp 1 cup 1½ 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 into ¼" (6 mm) cubes.
4.	mixing	Mix all ingredients with meat adding wine. Mix until all wine is absorbed by the mixture. Then add diced fat and mix everything together.
5.	stuffing	Stuff into dry beef middles or synthetic fibrous 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.