This sausage is not something incredible but very delicious and easy-cooking. The cooking process takes not much time, as well as eating.
Pork — 2 kilo
Fat — 300 gr Beef — 300 gr Salt — 2%
Pepper — 0,5%
Granulated garlic — 0,7%
Smoked paprika — 0,5%
Thyme — 0,2%
Meat broth — 0,4 L The minced meat should be kneaded until it comes rubber-like substance. The meat should be stuffed in casing (diameter 40 mm) and later hung to lose weight and dry at +10+17C for one-two days. The smoking is done with any favorite type of wood about 6−8 hours slowly raising the temperature inside the camera up to 80C. The sausage is ready when its inside temperature is +70C.