You can change meat proportion., or a chicken to replace beef... Salt and spices are shown for 1 kg (meat, fat) Scrolled in a meat grinder on a coarse lattice pork

And chicken

Mix the nitrite salt and the remaining spices (garlic is not necessary)

Fat podmorazhivanie (easier to cut), cut into cubes about 1v1 see and remove while in the fridge.

Next we start vymeshivanii the mince for 10 - 15 minutes, while gradually pouring the icy water and we pour our mixture of salt and spices. in the end add the bacon, garlic (squeezed in a garlic press) and distribute them evenly in the meat. Remove the meat overnight in the fridge to Mature. (work gloves!)

After that, knead again (a few minutes) and begin to stuff the stuffing into the shell (I used 32mm collagen) using a grinder and attachments for stuffing sausages. Watch what would in a shell does not hit the air. Leave at room temperature for a few hours.

Then begins the laborious process.. Put our sausages on the grill, turn on the oven to the minimum and... for 3-4 hours (I prepared for 3h.20min)method turn on, turn off the oven (I have the conventional oven) raise the oven temperature to 80-85 degrees when the temperature inside the loaf 68-70 degrees. I used a cooking thermometer - probe, it is desirable to have another thermometer for the oven. When the internal temperature of the loaf reaches 68 to 70 degrees, take out the sausages and immediately cool them under a cold shower. Then remove overnight in the refrigerator.

The next day - ready! The sausage turned out juicy, tender with ham flavor.

Bon appetit!