Beef bung

Forcemeat 1 bung: 3-6 kg of minced meat. Caliber: 95-115 mm. Saltison is stuffed into this shell in German cuisine; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, zelets are used chilled with horseradish or mustard, as an excellent snack for bitter tinctures and vodka. Here are examples of sausage recipes prepared using beef bungs: recipe 1 (Ham (saltison) from pork shank). This recipe was also successful among professional technologists - reporting. Recipe 2 (homemade ham ham), recipe 3 (beef ham, lean). The shell is distinguished by the strength and elasticity of the walls. Recommendations for preparation for filling: the beef shell should be washed in warm water for 2-5 minutes and soaked for 3-8 hours before filling to eliminate the smell of sea salt. Ideal for preparing meals for a large company.