Pork (meat and fat) and half beef cut into slices, approximately 0.5 x 0.5 cm (0.7 x 0.7). The rest of the beef mince, using the attachment with the largest holes. Mix well. Peppercorns crushed. Add to the meat salt, dried paprika slices, crushed peppers, cognac. Again mix well. To remove the meat in the fridge for 2-3 days, stirring the meat at least once a day. After this time, tightly fill the gut of the resulting meat, to make sausages of desired size and shape.

Prick the sausages with a toothpick that came out inside the remaining air. Hang in a dry, cool, ventilated place necessarily. I'm hanging on the balcony, can be jerked in the kitchen, not far from vents or hoods. The first two or three days, the sausages should be removed and roll with a rolling pin to remove air from inside.

After 10 days of drying, our sausage is ready.

You can jerk sausage in the refrigerator (if there is a function non frost). I posted this grille from the microwave. But if there is no separate refrigerator, it is not convenient. since taking up the whole shelf and getting dry for 4-5 days longer than the air, i.e. approximately 14-15 days. Sausage shrinks by about 40%. This was originally a 460 gr, finished, after shrinkage 320 g.

That's the sausage turns out. Help yourself)))