Pork, beef and half pork mince with a lattice 2mm - 2 times; Mix all the dry ingredients, starch diluted in ice-cold water; the Bacon cut in pieces (to cut the fat slightly freeze); To the mince add the fresh garlic through chesnokodavilku, the dry ingredients and mix carefully (I'm in the way a hand mixer with "dough"), gradually adding ice water and fat; In the intervals between the stuffing always keep in the fridge! Mix the minced meat, leave for 1 day in the refrigerator;

Then you can already fill the stuffing into the shell, but I decided to do a very little fat on the cut, so again, skip the meat through a meat grinder with a grid of 4mm;

After that beef no more to interfere, to fill the shell with minced meat tightly to prevent any air from entering (this shell soaking is not necessary), the ends tightly to pull; Hang the finished loaves at room temperature for 8 hours (I left overnight); If the meat from shrinking, then pull the loaves tight again;

Stick to one of the sausages temperature sensor, put the loaves on the grill d/W; from 25-30 degrees to raise the temperature inside d/W (slowly, within 3-4 hours) to 80 to 83 degrees until the internal temperature of the loaves 69-71 degrees; Quickly cool the loaves under a cold shower, put in a cool place for a day; Store in paper in the fridge or in vacuum;