Meat loaf best premium Equipment for meat processing https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Automatic equipment for a smokehouse and thermal chamber to buy https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE Ingredients: Beef premium - 300 gr. Semi-fat pork - 300 gr. Lard - 380 gr. Egg - 20 gr. Nitrite salt in half with table salt - 20 gr. Sugar - 1 gr. Cognac or Madeira - 20 ml. Ground black pepper - 0.8 gr. Nutmeg - 0.8 gr. Cardamom - 0.8 gr. Cumin - 0.1 gr. Vanillin - 0.02 gr. Water - 100-150 ml. Preparation: Clean the beef and pork from sinews and grind in a meat grinder with a 16-25 mm grid (you can cut into small pieces). Mix salt with sugar and pour into the chopped meat, mix everything well and place in the refrigerator for salting for 24-48 hours. After salting, twist all the meat in a meat grinder with a 2-3 mm grid. Pre-freeze the lard and grind into strips 3 mm wide and 12 mm long. Scald the chopped lard with boiling water and rinse under cold water. Mix all the ingredients, add spices, ice water, cognac, egg, and knead everything well with a mixer. Monitor the temperature of the minced meat, the temperature should not exceed 10-12 degrees. Place the minced meat in a pan, previously greased with vegetable oil, and compact well. Place the pan with the minced meat in the oven and keep it there for an hour at a temperature of 70, 110 and 130, until it reaches 68 degrees inside. Use a culinary probe to control the temperature. Remove the baked bread from the pan, coat it with egg white and brown it at a temperature of 150-170 degrees. Cool the finished bread at a temperature of 6-10 degrees. Meat bread is the best of the highest grade Ingredients: Beef cs - 300 gr. Pork bold - 300 gr. Lard - 380 gr. Egg - 20 gr. Salt nitrite in half with the cook - 20 gr. Sugar - 1 gr. Cognac or Madeira - 20 ml. Pepper black ground - 0.8 gr. Nutmeg - 0.8 gr. Cardamom - 0.8 gr. Caraway seeds - 0.1 gr. Vanillin - 0.02 gr. Water is 100-150 ml. Preparation: We clean the beef and pork from the veins and grind it in a meat grinder with a grate of 16-25 mm (you can cut it into small pieces). Salt is mixed with sugar and poured into the chopped meat, mix everything well and put in the refrigerator for pickling for 24-48 hours. After pickling, all meat is twisted in a meat grinder with a grate of 2-3 mm. Fat, pre-freeze and grind into strips 3 mm wide. and a length of 12 mm. Crushed bacon is scalded with boiling water and rinsed under cold water Mix all the ingredients, add spices, ice water, cognac, egg, and mix it well with a mixer. We follow the temperature of minced meat, the temperature should not exceed 10-12 degrees. The resulting minced meat is put in a form, pre-lubricated with vegetable oil, well-compacted. Form with minced meat is placed in the oven and we stand for an hour at a temperature of 70, 110 and 130, until reaching 68 degrees inside. The temperature is controlled using a cooking probe. Baked bread, we take from the form of coated with protein and brown at a temperature of 150-170 degrees. Ready to cool the bread at a temperature of 6-10 degrees.