Meat and fat cut into pieces, held in the mouth of the grinder; In a dry bowl, mix salt and spices - put the meat, stir and leave for 1 day in the refrigerator;

Meat and pork fat mince with a lattice 2mm — 2-3 times; mix gently; Soak and wash cheruvu under running water;

To fill cerevo tightly, avoiding air entrapment and twisting (in different directions alternately) every 10-11 cm, forming sausages; Caught somewhere air — to pierce with a needle;

Hang the stuffed sausages at room temperature for 2-3 hours;

Next sausages to separate from each other and lay on the grill/oven rack; one of the sausages to stick the temperature sensor; Keep in the oven for at least 3-4 hours (with a fan), gradually and slowly increasing the heat of the oven during the entire time up to 80-85 degrees; If the sausages on the baking sheet, then flip the sausage 1-2 times; Wieners are ready for the temperature inside them 69 degrees;

Ready sausages cool quickly under the cold shower, wipe it and store it in a cool place for 8-10 hours (until cool); Next, I most of the sausages are frozen, then to get, thawing and/or cooking/steamed/fried, in any of the options — no more than 2-3 minutes of cooking; Can be Packed in vacuum bags and store them in the refrigerator;