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Ingredients 1). Lean beef - 2000g 2). Lean pork - 1100g 3). Pork back fat - 1400g 4). Nitrite salt with table salt 50/50 - 90g 4). Ground black pepper - 6g 5). Ground allspice - 3g 6). Nutmeg - 6g 7). Dried garlic - 3g 8). Sugar - 9g The amount of spices can be changed to your taste! Heat treatment: 1). At 50 degrees to 30 degrees inside the loaf 2). At 90 degrees to 60 degrees inside the loaf 3). At 80 degrees with boiling water in the pan to 68 degrees inside. 4). Immediately after heat treatment, shower in cold running water for 15 minutes. Smoking: 1). Before smoking, be sure to dry the sausage for 2-4 hours. 2). Cold smoking for 2 hours NO MORE! ===================================================================== My instagram - / faraon217 VK group - https://vk.com/faraon217 https://www.donationalerts.com/r/fara... for Doshirak))) ================================================================= Smoking chamber https://golden-smoker.ru/ / @goldensmoker ============================================================ #sausage #smoking #cervelat