The bung to soak in cold water for half an hour, then wash it under running water with no excess salt; Pork, and chicken are cut with a knife into pieces of 1.5-2cm; add to the meat washed hearts (entirely); In the mince and add the garlic through chesnokodavilku - a bit of a stir; In a dry bowl, mix the salt with spices - pour in the beef; stir very long and carefully, gradually introducing the icy water to absorb all free moisture;

To fill the bung received stuffing too tightly (or using a sausage filler or by hand) to remove excess air; the Ends of tight bandaging;

Hang stuffed bung in a cool place for at least 10 hours; Next, lay the ham into a suitable container, stick one loaf temperature sensor, cover it with cold water (it was all covered it) and put on the stove; Slowly raising the temperature of the water (for at least 2-3 hours) to reach water at 80-85 degrees can cook the ham at this temperature until the internal temperature of the loaf 66-68 degrees;

Prepared ham, quickly cooling under a cold shower, wipe off and hang in a cool place for 10-12 hours, then wrap in paper and put into the refrigerator;