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 Hunting sausages are the highest grade Ingredients: Beef - 300 gr. Lean pork - 100 gr. Semi-fat pork - 350 Lard - 250 gr. Nitrite salt in half with table salt - 20 gr. Sugar - 1 gr. Ground black pepper - 0.5 gr. Cinnamon - 0.5 gr. Garlic -0.75 Preparation: Clean beef and pork from sinews, cut into small pieces, mix salt with sugar and salt all the meat, mix well and put in the refrigerator for a day. Grind beef and lean pork in a meat grinder with a 2-3 mm grid, grind semi-fat pork in a meat grinder with an 8 mm grid. Pre-freeze lard, chop into 4 mm cubes, scald with boiling water, rinse with cold water and add to the mince together with spices. Mix everything well with a mixer until the lard is evenly distributed. Transfer the finished mince into a sausage stuffing syringe and stuff into the lamb casing, form small sausages. Proceed to heat treatment. The formed sausages are hung on a grill and fried with the convection turned on at a temperature of 90 degrees for 20 minutes. Then we turn off the convection, place a baking sheet with boiled water on the bottom of the oven, lower the temperature to 75 degrees and cook until the inside of the sausage reaches 69 degrees. Cool the cooked sausages for 2-3 hours at a temperature of 10-12 degrees. Smoke the cooled sausages with hot smoke at a temperature of 35-50 degrees for 3-5 hours. After smoking, the hunting sausages are dried for 2-3 days in a well-ventilated room at a temperature of 12-18 degrees. Hunting sausages are the highest grade. GOST of the USSR in 1938. Ingredients: Beef - 300 gr. Pork low-fat - 100 gr. Pork bold - 350 Lard - 250 gr. Salt nitrite in half with the cook - 20 gr. Sugar - 1 gr. Black pepper powder - 0.5 gr. Cinnamon - 0.5 gr. Garlic -0.75 Preparation: We clean the beef and pork from the veins, cut into small pieces, mix the salt with sugar and salting all the meat, mix well and send it to the refrigerator for a day. Beef and low-fat pork, grind in a meat grinder with a lattice of 2-3 mm, semi-fat pork chop on a meat grinder with a grate of 8 mm. The fat is pre-freeze, crushed with 4 mm cubes, scalded with boiling water, rinsed with cold water and added to ground with spices. Mix everything well with a mixer until the bacon is evenly distributed. We put the stuffing into a syringe for stuffing sausages and stuff it into mutton, we form small sausages. We proceed to heat treatment. Formed sausages are suspended on a grate and fried with the convection on, at a temperature of 90 degrees for 20 minutes. Then turn off the convection, put the baking tray on the bottom of the oven with boiled water, lower the temperature to 75 degrees and cook until reaching 69 degrees inside the sausage. Cooked sausages cool for 2-3 hours at a temperature of 10-12 degrees. Cold sausages smoked hot smoke at a temperature of 35-50 degrees for 3-5 hours. After smoking, hunting sausages are dried for 2-3 days in a well-ventilated room at a temperature of 12-18 degrees.