Lithuanian Skilandis

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

Cooking Instructions:

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.

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