rinse and soak your natural beef rounds for at least 1-3 hours
Cut the meat/fat into small strips. Chill before grinding.
Once chilled grind your meat/fat twice. Once through a 10mm plate then through a 4 or 3 mm plate. Rechill
Rehydrate the starter culture in some distilled water for 30 minutes prior to use.
In your food processor (with sharp blades) add the ground meat and chop for 30 seconds. Next add the crushed ice and chop for another 30 seconds. The temperature of your meat should stay below 45f (7c).
Next add the rehydrated starter culture and rum. Chop another 30 seconds. The farce should look like a smooth meat paste at this time.
Finally add all of the salt, cure and spices and chop for 15 seconds more.
Stuff the farce into the beef rounds and tie off.
Ferment for 12-14 hours at 75f - 85f (24c - 29c) with a 90% humidity then cold smoke for 8 hours, When cold smoking the temperature needs to be between 75f and 90f (24c - 32c)
After you cold smoke the teewurst check the ph. Your target is between 4.9 and 5.1. Once you hit that target you are finished.
Refrigerate and enjoy...