Abstract: With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter-culture, ATP/ATN or any phosphates, chemicals, any Preservatives (nitrites or other), Binding-agents (rice, soy, wheaten or other), oil, sugar, sweetener and/or external acids or other thinks; but with a long shelf-time and the color of freshness, like fresh/raw sausages(up to 3 weeks). Salamis produced in 7 hours/ready to pack and have a shelf-time up to a 1.5 years. Beef jerky sticks/bar can be hold from 1 month to 10 Years without refrigeration. Using the meat/muscle-protein and there structure in a new way. This opens us possibility to use a meat/muscle-mass as transporter in the pharmacy or any there else.