Meat and pork fat mince with a lattice of 7-8mm; In a dry bowl, mix dry ingredients, pour in the mixture; to Prevent long and carefully, to form a sticky and thick consistency of meat; Remove the meat in the fridge for a day; Re-crank meat through a meat grinder with a grid of 5mm; Intestine to soak and rinse under running water from excess salt (my gut is not enough, additionally used sosisco cellulose);

Fill shell with minced meat tightly, avoiding contact with air, to form sausages desired length, tightly tie the ends (if something where air can get in, poke then place a thin needle - but only in some places! don't go overboard!); Hang stuffed sausages (not touching each other) at room temperature for 8-10 hours (the sausage is dry, take a beautiful red color);

One of the sausages to stick the temperature sensor to hang sausage in a smoke chamber so that they do not touch each other; to Smoke with closed air flaps on oak chips: 1st hour at 50*C; 2 hour at 60*C; 3rd and further at 70-80 ° C to reach the temperature inside sausages 68-69*C; Prepared the sausages to cool quickly under the cold shower, wipe, put into the refrigerator for 8-10 hours;

If there is not a smokehouse, it is enough to put the sausage on the grill racks (or to hang) and the same temperature regime;