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Export 5 ingredients for grocery delivery
Step 1
Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #Place in a container, cover and refrigerate for 48 hours.
Step 2
Grind the lean pork through 1/4" (6 mm) plate, and the fattier pork through a 3/16" (4.5 mm) grinder plate.
Step 3
Mix the ground meats, with the seasonings, adding two cups of ice water.
Step 4
Stuff firmly into sheep casings or young hog casings not bigger than 22 mm. Form links and tie with a butchers' twine, or leave as a continuous coil. Prick any visible air pockets with a needle.
Step 5
Dry in a cooler for 12 hours at 35F - 43F (2C - 6C), or for about 30-60 minutes at room temperature. You can also dry in the smoker at about 110F - 130F without smoke for 20-30 minutes, until the skin feels dry.
Step 6
Smoke at 140F for 1 hour, until the casings develop dark brown color, followed by 20-30 minutes of baking, until the internal temperature reaches 154F (68C).
Step 7
Instead of baking, you can poach at 161F - 165F for 15 - 20 minutes or until the internal temperature reaches 154F.
Step 8
Dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.
Step 9
Store in a refrigerator.
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