For making sausage I got 1400 grams of pork (lean meat from the hind legs of the pig). Cut into pieces, easy to scroll in a meat grinder. Filled with a mixture of nitrite (15 g) and sodium chloride (13 g) of salt. The total salt content in the meat amounted to 2 %. Cook meat and put in a stainless steel bowl. The bowl, in turn, placed in a plastic bag and sent it all in the fridge, in the lower part. Meat stand in the refrigerator for three days. This exposure is necessary in order that the meat has gasoleros and bought a ham taste. Fat (700 g of hard fat from the back) rubbed with sodium chloride (15 g), Packed in a plastic bag and sent to colitisa in the fridge.

Got meat out of the fridge and sent it in the freezer, where it is held until then, until the meat began to freeze. Took out the meat and then put it through meat grinder, using the grille with a hole diameter of 6 mm. Knives grinder should be as sharp they need to cut meat, not chewing.

Pre-frozen salty bacon cut with a knife into cubes 5x5x5 mm

Then I mixed the fat with the meat, added freshly ground spices and vymahal the stuffing. Prevented as long as the meat was not slightly to reach for a spoon, and on the walls of the bowl not the typical white patches.

Using the grinder with an attachment for making sausage stuffed with minced beef cerevo caliber of 40 mm. it Turned out a total of about half a meter of sausage (weight 2 kg). I formed the sausage length 30 - 35 cm, carefully tying the ends of the sausages with string.

On this picture you can see the sausage raw. Packed full of meat it's pretty tight, the color at this stage is still unattractive, gray. As such, I sent the sausage in the refrigerator, where it spent me for about a day. Then I did the whole sausage was frozen in the freezer - at the time I didn't have time to do the last step in the manufacture of sausage - cooking.

After a few days I got a couple of polykrikos sausages and laid them out to thaw. Programsuse to room temperature, the sausage I was sent to the oven appliance. One of the sausages put the temperature sensor. First, set the oven temperature to 60 degrees (with the fan) and warm up the sausage until the temperature inside it 45 degrees. Then set the air temperature in the oven 80 degrees and warmed the sausage to a temperature of 70 degrees inside. As you warm the sausage began to blush and at 60 degrees already had an appetizing appearance. And at 70 degrees sausage noticeably "swollen" and the surface is slightly covered with fat.

Then I pulled from the oven. The sausage is ready, but it is necessary also to cool. Cooled sausage first in air for 3 hours, then in refrigerator for 8 hours. Now she's finally ready.

Since a long time to keep the sausage I wasn't gonna, I not smoked, but simply hung in the refrigerator, where she hung herself and little by little dry-I valilis. However, quite quickly it was only memories.