Cooked smoked for breakfast

The shell is beef bungs, bladder. Cut the meat into large cubes, cut the pork belly smaller together with the skin. Cook as a general rule. The cooled sausage with a dry surface is smoked at temperatures up to 30 degrees in two sessions of 6 hours each with a break per day. During the break, the loaves are kept in a chamber at a temperature of 6-8 degrees.

COMPOSITION:
Pork leg – 60%
Beef pulp – 20%
Pork belly – 20%
Nitrite salt – 10 g / kg
Coarse salt – 6 g / kg
Crushed black pepper – 2 g / kg
Ground Sichuan pepper – 1 g / kg
Nutmeg – 0.5 g / kg
White mustard grain – 1 g / kg
Rosemary extract – 0.25 g / kg