A real tasty cervelat can be prepared at home in just a few hours. You can even do it without smoking in a regular home oven. The most important thing is to follow the technology and everything will definitely work out for you. Ingredients: 1. Pork ham - 1000g 2. Lean beef - 500g 3. Pork back fat - 350g 4. Table salt - 10g/kg 5. Nitrite salt (0.5-0.6% sodium nitrite) - 10g/kg 6. Black pepper - 1g/kg 7. Allspice - 1g/kg 8. Coriander - 1g/kg 9. Dried garlic - 1g/kg 10. Food phosphate - 1.5g/kg 11. Water - 250ml Technology: Cut the meat into pieces under a meat grinder, frozen lard - into 1-1.5cm cubes. Keep the lard in the freezer. Freeze the chopped meat and water in the freezer for 30-40 minutes. On the smallest grate of the meat grinder (2-3 mm), grind the meat together with the lard, add all the spices, salt, phosphate, frozen water and mix well for 5 minutes. ATTENTION!!! At all stages of mincing, the temperature of the minced meat should not exceed 10-12C!!! Better 4-5C. Stuff the finished minced meat into the casing and hang the sausage at room temperature for 2-3 hours or warm it up in the oven with convection at 40C until the temperature inside the loaves is 18-20C. Heat treatment: Drying at 60C and convection up to 30-35C inside the product until the surface of the product is completely dry. Frying at 85-90C and convection up to 58-60C in the center of the product. Cooking. Pour boiling water into the tray under the sausage and cook with steam at 80-85C until it reaches 68-70C in the center of the product. Cool in ice water for 25-30 minutes immediately after heat treatment. Put in bags and refrigerate for 10-12 hours to help the casing come off. Smoking: You can carry out the warming, drying and roasting stages in a smokehouse at the same temperatures as in the oven. Smoke is supplied only at the roasting stage for 20-25 minutes, then removed. Then carry out the cooking stage until done. Or smoke with thick cold smoke 20-30C immediately after heat treatment in the oven for 3-4 hours. To do this, wipe the hot sausage dry, do not cool with water and immediately place in the smokehouse. After cold smoking, do not cool with water, but ventilate in a cool place for 3-4 days. Store in the refrigerator for 10-12 days. In a vacuum for up to 3 months. Video on Zen: https://dzen.ru/video/watch/631d6d569... ---------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ---------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!