Wild boar sausage

Preparation:

1. Mix the spices and grind in a mortar.
2. Cut the meat into strips. Grind the belly using the fine 6 mm plate and the rest with the coarse 12 mm plate.
3. Place all the meat into a meat mixer or large bowl.
4. Mix the meat with the spices and garlic passed through a press.
5. Knead the mixture to achieve the right consistency (add water if necessary).
6. Using a sausage stuffer or special meat grinder attachment, fill the casings with the mixture. Twist the sausage into links every 20 cm*.
7. Hang the sausages on rods or lay them on racks.
8. Then leave them in a ventilated, cool place for about 12-15 hours to dry, or dry in the smoker.**

* When filling the casings, prick them with a thin needle to remove trapped air.
** For drying, set the smoker temperature to 30 degrees Celsius and dry for 2 hours.

Smoking:

1. Place the dried sausages into the smoker.
2. Set the thermostat in the chamber to 60°C and turn on the smoke generator.
3. Smoke the sausages for 3 hours. After 90 minutes, turn the smoked sausages.
4. Increase the temperature to 90°C and smoke for about 1 hour until the internal temperature of the sausage reaches 67°C.
5. Turn off the smoker, leave the sausages to cool.