All the meat mince with a lattice of 7-8mm; In a dry bowl, mix dry ingredients, pour in the mixture;

Interfere with long and carefully, gradually adding iced water to absorb all free moisture and 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; the Protein shell, soak in water for a few minutes, squeeze the water;

Fill shell with minced meat tightly, preventing the ingress of air, the ends hard to pull (if something where air can get in, poke then place a thin needle - but only in some places! don't go overboard!); Leave stuffed loaves in the fridge the night; Before heat treatment to withstand the stuffed sausage at room temperature 2 hours;

One of the sausages to stick the temperature sensor to hang sausage in a smoke chamber; Smoke on alder wood chips: 1 hour at 50*With open-air flaps; 2nd hour at 60*C (damper close); the 3rd hour at 70*C; the 4th and then at 80-83*C until the internal temperature of the loaf 68-69*C;

Sausages 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 oven and the same temperature regime;