Cut the meat into small cubes, add salt, pepper, nutmeg, posechenny fennel seeds, a glass of vodka. Mix well. Salt should be strictly 30 g per 1 kg of the feedstock. The product is not subjected to heat treatment, so if you put a little salt, there is a chance to spend time with the porcelain friend, and, if much, when drying the moisture evaporates, the salt percentage increases and the sausage can be salty.

The meat is marinated in the refrigerator for 3 days, morning and evening mix. To stuff sausages. If the gasket has air bubbles, remove them with a needle.

For a day put sausages under the press. Podberezskaya sausages desiccation will be better to keep the shape. Well, a nod in the direction of equipment

Hang the sausages for 3 weeks in the refrigerator with no-frost.

After 3 weeks of sausage you can try

In the process of drying the sausage will make white patches - that's fine, it's salt