Chilled meat, crank through a meat grinder with a lattice 2mm — 3 times with intervals in which the stuffing to cool in refrigerator, not allowing it to heat; the Fat to freeze, and then chopped into slices 5-6mm; In a dry bowl, mix salt and spices; In water to dissolve the sugar, and minced add the spices with salt and adding a little water and lard, to disturb for a long time to absorb all free moisture, even distribution of fat and getting sticky consistency of the mixture;

Shell to cut the desired length, shed from the inside with warm water, one end tightly to pull twine; Stuff the shell tightly, avoiding contact with air (using a sausage filler, meat grinder with a nozzle or manually, as did I, given the large diameter of the shell, so I was comfortable); in addition to condense and knock out the air by pounding loaf on the table surface; Then tightly tie up the loose end and hang the loaves to sit in a cool place (0-4 degrees) for 3 hours; After precipitation, loaves keep in the air at room temperature for at least 2-3 hours (I left overnight);

Before heat treatment the top of the loaf to tie tighter below the existing dressings, as the stuffing settles, and there are formed cavities; Place the loaves in the oven in a hanging position, in one of the loaves stick a temperature probe, dry the loaves at a temperature of 40-50 degrees (slowly raising the heat) to reach the inside of the loaf 40-50 degrees (preferably in 3D mode air cooling with a fan);

Then you need to cook the loaves at a temperature of 75-85 degrees to reach the inside of the stick 70+1 degrees (the temperature of the water rise slowly, within 2-3 hours);

Sausages cool quickly under the cold shower, wipe off and hang in a cool place for 8-10 hours minimum;