Instructions：
Cut lean pork into 3/4” (20 mm) cubes.
Grind: semi-fat pork with 3/8” (10 mm) plate; lean beef with 3/8” (10 mm) plate; semi-fat beef with 1/8” (3 mm) plate.
Using food processor emulsify semi-fat beef adding 15-20% (30 ml, 1 oz fl) of cold water. Add cure #1 and spices during this step.
Add salt and mix/knead lean pork cubes, ground semi-fat pork and ground lean beef until sticky. Add emulsified beef and mix again.
Stuff into 32 mm hog casings. Hang for 60 min at room temperature.
Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes until casings become brown with red tint.
Cook in water at 80-85° C (176-185° F) for 25-35 min until sausages reach 68-70° C (154-158° F) internal temperature. The sausage is ready to eat, but must be refrigerated.* As the refrigerators were not common in the war damaged Europe, the following steps were taken to make it a semi-dry sausage by removing more moisture.
Dry in air for 12 hours at 18° C (64° F) or lower.
Apply cold smoke (18° C, 64° F) for 48 hours, then warm smoke 24-32° C (75-90° F) for 24 hours.
Cool in air to 12° C (53° F) or lower.
Store at 10-12° C (50-53° F) or in refrigerator.