Step 1

Cut all the meat to bigger 1-3cm big chucks. Separate the meat into 3 categories. The first category should be the nicest pieces with no fat. The second category is the medium fat pieces and the third one should be the ones with the most fat.

Step 2

Grind the second category to a medium thickness (around 8mm) and the third category to very smooth (here you should use the thinnest adjustment or setting you to have on your grinder).

Step 3

Transfer the meat to a bowl, mix together, and season generously with both salts. Cover with plastic wrap and place into the fridge for at least 1 day. The best is to leave it in the fridge for 2 days.

Step 4

Once the meat is pickled, pour in around 100ml of cold water and mix. Season with the spices and the pressed garlic.

Step 5

Prepare the filling machine and the soft sausage casing. Fill in the sausage mixture very gently so the casing will not break or pierce trough. The filling should be enough to create around 4 15-20cm long sausages. Tie the ends with lace and generously pierce with a toothpick. This way the sausage will dry out nicely before smoking.

Step 6

Hang the sausages in a dry place with room temperature for about 12 hours or leave to dry overnight.

Step 7

Smoke the sausages in a smoker using beech wood. The first smoking should take around 3,5 to 4 hours at 60°C. Then increase the temperature to 80°C and smoke the sausages for another 45 minutes.

Step 8

Hang the smoked sausages in a dry place with room temperature (the kitchen is ok) for 7 days to mature.