Cut the meat into strips. Ice cold, mix with the ice and the remaining ingredients, except the fat. Drive through the coarse and medium slice of wolf.
Pass the fat through separately.
Emulsify in cutter, adding fat when meat binds.
Fill into loaf molds and roast for 3 hours under refrigeration. Before baking, cut the surface crosswise.
Bake at 165 °C until a core temperature of 70 °C is reached.
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