Small sausage and convenient item for tourists and travelers

This is a small sausage and convenient item for tourists and travelers. Meats are the same as in Tambov sausage but different spices are employed. Similar to Polish Kabanosy Meat Stick which is made of pork only..

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 caraway garlic water cure #1	90 g 7.5 g 10 g 2.5 g 5 g 240 g 12 g	5 Tbs. 4 tsp 2 tsp 1 tsp 2 cloves 1 cup 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 sheep casings 24-26 mm and form 12" (30cm) long links.
6.	drying(aging)	30 min
7.	smoking	With hot smoke for 60 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). This will take about 20 min.
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).