Мясной хлеб любительский высшего сорта Meat bread is Lubitelsky of the highest grade

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Мясной хлеб любительский высшего сорта. Приготовленный по книге А.Конникова 1938года .
Ингредиенты:
Говядина в.с. – 350 гр.
Свинина не жирная – 400 гр.
Шпик – 250 гр.
Соль нитритная пополам с поваренной – 25 гр.
Сахар - 1 гр.
Перец черный молотый – 0,5 гр.
Мускатный орех – 0,25 гр.
Вода -100-150 мл.
Приготовление:

Meat bread is "amateur" of the highest grade. Cooked according to the book A.Konnikova 1938 year.
Ingredients:
Beef - 350 gr.
Pork is not fat - 400 gr.
Lard - 250 gr.
Salt nitrite in half with the cooked - 25 gr.
Sugar - 1 gr.
Black pepper powder - 0,5 gr.
Nutmeg - 0.25 gr.
Water is 100-150 ml.
Preparation:
Beef and pork are cleaned from the veins and cut into small pieces. Salt is mixed with sugar and poured into crushed meat, mix everything well and put in the refrigerator for salting for 24 hours.
After pickling, we separate the beef and twist it on a meat grinder with a 2-3 mm grate, then grind it on a cutter (you can use a blender) with the addition of ice water.
Pork is twisted in a meat grinder with a grate of 2-3 mm., Add to the cutter (you can use a blender), to beef and all together grind.
Lard, pre-freeze and grind into 6 mm cubes., Chop the fat with scalded boiling water and add to the resulting stuffing, add spices and mix well with a mixer.
The resulting minced meat is put in a form, pre-lubricated with vegetable oil, well-compacted.
Form with minced meat is placed in the oven and we stand for an hour at a temperature of 70, 110 and 130, until reaching 68 degrees inside. The temperature is controlled using a cooking probe.
Baked bread, after baking, we take out of the form, coated with protein and browned at a temperature of 150-170 degrees.
Ready to cool the bread at a temperature of 6-10 degrees.