Smoked in adyghe

1 serving


Beef is milled, salted and maintained in cold at temperature from - 3 to - 5 ° C for 24 - 48 hours for ripening. Then beef is re-milled in a meat grinder, milled speck and spices are added. The prepared minced meat is syringed into a sausage shell, tied with twine, hung on sticks, precipitated for 2 hours and sent for thermal treatment (cooking, frying, smoking). Then it is cooled and dried. Roasting at a temperature of 70 - 100 ° C lasts 60 - 180 minutes. Cooking at a temperature of 75 - 85 ° C lasts 40 - 80 minutes. Smoking at a temperature of 35 - 50 ° C lasts 12 - 48 hours. Drying at 12 - 13 ° C - for 24 hours.