1 Skip the beef, the pork, the bacon at medium lattice separately. 2 to cool to +2°C - +4°C. 3 Add beef gradually part (salt, water, phosphate) massage until absorption of the water. 3 Add the pork, some of the water, the balance of salt and phosphate, massage until absorption of the water and the advent of the white threads in the meat 4 Add the bacon and the remaining water continuing to massage until the desired consistency When cooking meat do not exceed a temperature of more than +12°C. --------------- Cool night at the temperature of +2° - +4°C. Add spices, ascorbic acid, mix thoroughly. (if the stuffing is heated cooling to a temperature of + 6°C) to Gutterball to a paste to a temperature of + 8°C, +9°

To fill tightly the emulsion in the shell (collagen 65 mm), pierce in several places with a needle, podvesti to precipitate for 2-3 hours at a temperature of + 4°C +6°C

Heat treatment the form of pale malt 60°C. up to the temperature inside the loaf 35°C. (oven) Roasting 90°C. up to the temperature inside the loaf 50°C. (oven) Cooking steam 75°C-80°C until the internal temperature of the loaf 71°C Cooling. (ledyanoi shower)