Recipe detail

Meat, both beef and pork, we salt and let it cure for about a day in the cold.
Then we finely grind the beef shoulder and the pork cut (it should be quite fatty) twice. The size of the plate on the meat grinder should be 2mm, not larger.
To the ground meat, we then add about half a liter of cold water and mix it nicely (we emulsify it).
When we have the "emulsion" nicely mixed, we add spices and mix briefly and let it rest.

The shoulder and butt are ground using the coarse plate, which we thoroughly mix with the spiced emulsion; the mixture must be homogeneous.
We then fill the sausage mixture into pork casings of medium caliber, which we have soaked sufficiently long in slightly salted water beforehand.
We then smoke the stuffed sausages.
"Note" the first step is drying, and then in the second step, we place the smokehouse into the convection chamber.