An excellent recipe from Cyril Reshetiloff. Thank you Cyril, Great Work.

Ingredients per 20lbs:

• 8 lbs. Beef
• 8 lbs. Lean Pork
• 2 lbs. Fat Back (Skin Removed)
• 2 lbs. Pork Belly (non-smoked bacon)
• 8 tbsp. Salt
• 4 tsp. InstaCure No. 1
• 4 tsp. Fine Ground Black Pepper
• 2 tsp. Nutmeg
• 2 tsp. Cardamon
• 2 tsp. Coriander
• 2 tsp. Lemon Extract or Ground Lemon Rind
• 2 tsp. Ground Ginger
• Water as Needed

Beef and Pork are fine ground (1/4"), Fat is coarse ground (3/8"), preferably frozen. Combine all ingredients and mix until well blended, then stuff into 24-26mm sheep casings and let dry overnight. Smoke (oak, maple, or hickory) and cook for 1-1/2 hours at 80F. Then gradually raise temperature to 160F until internal meat temperature reaches 152F. This sausage may be sliced and eaten as is, or it may be linked or cut into 6 inch lengths and grilled on a barbecue grill and served hot dog style. It was a big hit at our annual Russian church festival where we sold it for $3 per link.