Smoked cured sausage

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Semi fat pork – 650 gr
Beef – 650 gr
Pork fat – 150 gr
Salt 2%
CURE 2 – 0.25%
Black pepper – 3 gr
Red smoked pepper – 2 gr
Dried garlic – 3 gr
Sugar – 3 gr
I chopped meat in cubes, added salt and sugar and put the meat into the fridge for 2-3 days so that the meat could salt well. After that, the meat was passed through a mincing machine with 0.5 mm disks and later the paste was tamped down in collagen casing of 38 mm.

The product should be kept in the fridge for 2 days so that it could reduce its volume. Then, for 3 days it had been in the process of fermentation under the room temperature +15-17 C. Afterwards the meat had been smoked with cold apple fume for 3 days by 6 hours daily. Finally the smoked sausage had to spend in the camera 35 days.

The weight loss is 42-45%
As a result the product turned to be solid similar to saveloy, with a bright, strong smell and a rich flavor.