Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automatic equipment for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE Dry-cured sausage cooking technology with starter cultures. Ingredients: Option 1 with starters: Beef - 300 gr. Pork shoulder - 400 gr. Lard - 300 gr. Nitrite salt - 28 gr. Sugar - 1 gr. Ground black pepper - 1 gr. Ground allspice - 1 gr. Garlic - 0.5 gr. Nutmeg - 0.5 gr. Casing Starter cultures BioStart Plus - 0.5 gr. Crystallute - 3 gr. Option 2 without starters: Beef - 300 g. Pork shoulder - 400 g. Lard - 300 g. Nitrite salt - 28 g. Ground black pepper - 1 g. Ground allspice - 1 g. Garlic - 0.5 g. Nutmeg - 0.5 g. Casing Preparation: Option 1 without starters: Clean the meat from sinews, cut into small pieces, sprinkle with salt, mix well and put in the refrigerator for 5-7 days. Grind the beef in a meat grinder with a 6-8 mm grid. Grind the brisket in a meat grinder with a 20 mm grid, cut the lard into small cubes of 4-5 mm., mix everything, add sugar, all the spices to the minced meat and mix well with a mixer until evenly distributed and white fibers appear. We control the temperature of the minced meat, it should not exceed 10-12 degrees. We put the mixed minced meat in a syringe for stuffing sausages, stuff it into a casing, tie it up and hang it up to settle at a temperature of 16-18 degrees for a day. After settling, we inspect the loaves, if necessary, tighten the casing and move them to a maturing chamber for 10 days, where we maintain a temperature of 10-12 degrees and humidity of 75-80%. After 10 days, we place the loaves in a smokehouse and smoke for 1-1.5 hours at a temperature of 18-22 degrees. (Sanitary smoking) After smoking, we let the sausages rest and hang them up in a maturing chamber for 20-30 days. Option 2 with starts: Grind the beef in a meat grinder with a 6-8 mm grate. Grind the brisket in a meat grinder with a 20 mm grid, cut the lard into small cubes of 4-5 mm, mix everything, add all the spices, crystallite, starter cultures, previously dissolved in a small amount of water, to the mince and mix well with a mixer until evenly distributed and white fibers appear. Control the temperature of the mince, it should not exceed 10-12 degrees. Transfer the mixed mince into a syringe for stuffing sausages, stuff into a casing, tie, place in a container and tightly close the lid, put in a warm place with a temperature of 24-26 degrees for a day, the humidity in the container should be 96-98 percent. After a day, lower the temperature to 20-22 degrees and humidity 94-96. Leave the sausage in these conditions for three days. Then at a temperature of 16 degrees and humidity of 88-90% keep for 5 days.