Hot smoked version of the Russian sausage

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

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 #1	90 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 and cure #1. Fatback will be slightly salted 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 meats with 3/8" (10 mm) plate. Cut manually fatback into ⅛ " (3 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 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 80 g of Peklosol and 20 g of total salt.