Beef mince with a lattice 8mm; Pork - 4mm; Stuffings to join; the Bacon cut into strips - freeze; Garlic crush chesnoka-a masher and mix with stuffing; Peppers crushed in a mortar; In dry bowl, mix dry ingredients; Add all spices to the mince and mix thoroughly, gradually adding the water to absorb all free moisture and form a sticky ball of meat; Frozen brisket chopped with a knife into small pieces, again, freeze in the package, occasionally shaking the bag so the pieces freeze separately and become loose;

Mix in the bacon to minced meat, evenly distributing it there;

Protein casings to soak for a few minutes in water to impart elasticity; Fill shell with minced meat tightly, avoiding contact with air using a meat grinder or sausage syringe; Tightly tie off the ends, if something where air can get in is to pierce with a needle (don't go overboard, no more than 3-5 punctures on the loaf!!!);

To keep stuffed sausage in the fridge for 10-12 hours Before preparing to hang the loaves at room temperature for 2-3 hours;

Lay the sausage roll on the grill pan, one sausage stick temperature sensor; within 3-4 hours to raise the temperature up to 75-80 degrees; Cook until the internal temperature of the loaf - 69 degrees;

Sausages cool quickly under the cold shower, wipe off and hang in a cool place for 8-10 hours minimum, and then dried at a temperature of 15-20 degrees (away from heat sources and draughts) 5-7 days; sausages and store in the refrigerator;