Tambov Sausage is made of pork, beef, pork bellies & pepper and nutmeg.

This is a great highly nutritional sausage made of pork, beef, pork bellies and basic spices like pepper and nutmeg.

1.	meat selection	20% pork - 1.0 kg 40% pork bellies (bacon) - 2.0 kg 40% best beef - 2.0 kg Meat total: 5 kg	salt pepper sugar nutmeg cure #1	90 g 7.5 g 10 g 1 g 12 g	5 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 and cure #1. 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. Grind bacon through ⅛ " (3 mm) plate.
4.	mixing	Mix all ingredients with meat adding water. Mix until all water is absorbed by the mixture.
5.	stuffing	Stuff into hog casings 32-36 mm mm and form 12" (30cm) long links.
6.	drying(aging)	60 min
7.	smoking	With hot smoke for 110-130 min.
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).