Skilandis

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 5 k (10 lbs) fresh, lean pork ham
• 1 k (2 lbs) fresh pork side
• 200 g (6 oz) salt
• 1 tablespoon pepper
• 5 cloves garlic, minced
• 5 g (1 teaspoon) saltpeter
• 50 g (2 oz) 96% alcohol (to remove excess moisture)
• 1 teaspoon sugar
• 1 pork stomach

Directions:

• Chop meats, add garlic, pepper.
• Heat salt in skillet and add to meats.
• Mix well.
• Add saltpeter, sugar and alcohol.
• Mix gently.
• Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain.
• When stuffing is complete, sew up opening and place between 2 boards and tie tightly.
• Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks.
• Towards end of smoking, add juniper branches to give that special flavoring.