Minced meat - 2

Heating of the sausage mass must not be allowed, therefore all operations must be carried out quickly, preferably in cool room. Add the prepared curing mixture to the minced meat and carefully nead, adding alcohol and ice water in the amount indicated in the recipes as the density increases. We continue kneading until white threads appear in the meat and the sausage mass becomes sticky. This means transformation of protein under the influence of salt and water, which provides the sausage mass with a monolithic shape in the process drying. At the end of kneading, add the pre-chopped and frozen bacon, evenly distributing it throughout the mass.
We transfer the finished sausage mass into a container, carefully compacting it. Surface cover with cling film and leave the container in the refrigerator for a day at a temperature of about 5 degrees Celsius.
If you use natural casings for stuffing, you need to soak them in cold water for 8 hours before use. It may take more time to soak wet-salted bladders – 1-2 days. Using artificial casings, follow manufacturer’s directions.
We stuff the sausage mass into casings tightly, avoiding voids. It is convenient to tie sausages natural linen twine. There are many ways of knitting, but with dense packing and medium-sized formats, tying is enough the ends of the loaves. After filling, we make pierce – with a special device with several needles or a regular with a bamboo toothpick. The perforation of the casing facilitates better moisture removal during drying. For the best result we squeeze each loaf by hand, sprinkling the palm with coarse salt. This eliminates air bubbles under shell, additional compaction is achieved and, due to salting of the shell, better adhesion to the minced meat and mold growth conditions.