Recipe detail

Directions

We salt the meat, both beef and pork, and let it sit in the cold for about a day.
Then grind the beef front and pork cut (it should be very fat) finely and twice. The size of the disc for the meat grinder should be 2 mm, not larger.
Then add about half a liter of cold water to the minced meat and mix well (clean).
When the "Prát" is well mixed, add the spices and mix properly and let it sit.

We grind the shoulder and the belly in a grinder with a coarse disc, which we mix thoroughly with seasoned laundry, the mass must be homogeneous.
We then fill the mixture with a medium-caliber pork intestines sausage stuffer, which we leave in lukewarm salted water for a long enough time before that.
This is how we smoke stuffed sausages.
"Caution" the first step is drying, and then in the second step we insert the smoker into the chamber of the combi oven.