Pork cut into strips approximately 0,5x5 cm

Beef scrollable on the stuffing, on the largest lattice. But since in the process the knife in my grinder kicked the bucket, the remains of beef sliced in the same way as pork.

Once all the meat is sliced/twisted separately from one another spread pork and beef packages, we stamp them down to almost flat condition and sent in the freezer for 1-1. 5 hours. Our goal: to get the meat, the surface of which formed the ice crystals and it started to grab, and inside it is still soft. In the same way as ice water is a fundamentally important step in the recipe!

While the meat cools, mix all spices together, except the garlic, the finely shinkuem.

When the meat and the water has cooled to the desired state from the beginning take the beef, add to it half the spices and half the water and begin to carefully, 3-5 minutes to put the blame to the state when the mince becomes sticky and stringy. It's not the easiest and pleasant process very hands are getting cold, you can wear the mitten and the top of the medical glove is a very easy procedure. Then add the pork and remaining water, spices and garlic and just mix up. Meat should absorb all the water and become sticky. It is a long and rigorous blend will give us a dense structure of the sausages, but not all of the press and will give juiciness. Then we fill sausage casing with the meat grinder with a nozzle "Tarsus", or by using the sausage filler, or by using our "gold pens". I was stuffing meat in a special collagen casing, a. 45. From a given amount of meat I got 3 of these sausage loaf Put the bars in the fridge for about 3 hours, that would be meat is "ripe", it is possible to a day - the longer it lies, the better will be the sausage.

Next, put the sausage in the oven for 1 hour, with t40 degrees. Here, she became, in an hour. After an hour, add the temperature to 60 and also keep hour.

After 2 hours on the bottom of the oven put a bowl of water, turn on the convection (if any) and add the temperature to 80 degrees cook about 2 hours. Ideally have a sausage thermometer with probe. which stick to one of the loaves, and when the sausage reaches 68-72 degrees inside the loaf - she is ready... but my thermometer is still on the way, so far... so That is very important to prevent overheating in the oven above 84-85 degrees, otherwise you will get swelling, i.e. all the moisture out of the meat, the meat shrinks up and depart from shell - get dry meatballs in the broth and the skins... the photo of the finished, but still hot sausage.

Once took the sausage out of the oven, quickly cooled it under running cold water or in the snow - one that is, to room temperature. And dry for 6-8 hours in the refrigerator. In the photo, the sausage in the slice after a night in the fridge. Bon appetit!