Moscow Sausage

Grind beef through a 3 mm plate. Dice or slice the back fat and freeze well.

Add nitrite salt, table salt, phosphate, allulose, black pepper, cardamom and ice water to the beef. Mix, then fold in the frozen fat cubes.

Stuff tightly into casing, keeping the mince below 10-12 °C. Refrigerate for 12-24 hours.

Warm to 12-16 °C. Cook in the oven with convection at 50 °C to 50 °C inside, then raise to 80 °C and cook with steam to 68-70 °C.

Cool under cold water, dry, pack and refrigerate overnight.