To scroll the beef and pork separately on the grid to 5mm. Make nitrite salt separately in quantity according to the recipe. Mix and put into the refrigerator for 6 - 10 hours. Grind beef to desired consistency gradually adding the milk, FS # 2 and the milk is ice cold. Add to the minced pork and continue to chop in the blender adding the selected ingredients. Add the liquid smoke. Mix well. The temperature of the meat should not go beyond the critical 12 degree.

To fill in the shell stuffing. If you can get the air to pierce with a needle. To remove the sediment in the fridge for a few hours.

Heat treatment: Drying and roasting to Lay out the sausages on the grill. Turn the oven on minimum heat, open the oven door. After 15 - 20 minutes put the bowl of hot water (and thus increase the humidity in the environment). Heat the oven to 80-90 degrees for the past ( approximately the diameter of the shell multiplied by 1.5) to the temperature of the loaf 45-50 degrees. Boiling to Create steam the steam temperature 75-85 degrees. Cook until the internal temperature of the loaf 70-72 degrees. Cool under a cold shower until the internal temperature of the loaf 20 to 25 degrees. Put into the refrigerator for a few hours. The output of finished sausages from the mass of unsalted raw materials - 110%