Sõir (smoked sausage)

Instructions

1. Cut the pork shoulder into pieces, roughly chop it, then pass it through the mincer with a medium plate.
2. Add the curing salt, crushed garlic, pepper, paprika and cumin, then knead for 3 minutes until the filling becomes sticky.
3. Rinse the casing in lukewarm water, then fill it with the mixture using a funnel, avoiding air bubbles.
4. Form sausages about 20 cm long and tie them with string. Gently prick them to release any trapped air.
5. Refrigerate for 24 hours so the salt and spices can penetrate the meat.
6. Smoke cold or hot: if you have a smoker, leave for 3 hours at 60 °C with juniper chips. Without a smoker, poach for 45 minutes in water at 80 °C, then dry.
7. Air-dry for 2 hours before storing in the fridge or serving warm.