Beef Cevapcici Baked in the Oven

Beef, Water, Table salt, Garlic powder, Paprika, Smoked paprika, Black pepper

Blend with a blender: 5 min. Chill in the refrigerator: 8 h. Slice: 15 min. Mix: 1 min. Knead the dough: 3 min. Cool down: 30 min. Bake in the oven: 25 min. Let it stand: 3 min.

Use beef (950 g; brisket works well), trim away membranes and cartilage, and cut it into 3 cm pieces. Chill the meat and equipment to 3°C until the surface feels firm.

Pass the meat through a meat grinder with a 5 mm plate. Mix table salt (17 g), garlic powder (3 g), sweet paprika (2 g), smoked paprika (1.5 g), and black pepper (1.5 g) into the mince, then pour in cold water (50 g). Knead for at least 3 minutes until dense and tacky with protein strands, keeping it no warmer than 11°C.

Cover and refrigerate the mince for 8 hours at 3°C. Divide it into 12 portions of about 80 g and shape 14 cm long cylinders about 2 cm thick, without air pockets.

Chill the shaped cevapcici for 30 minutes at 3°C until the center is no warmer than 5°C.

Bake at 220°C without convection until the center reaches 71°C. Then rest uncovered for 3 minutes.