Sausage at home

[Ariete]

Ariete, I looked at what it consists of, he categorically refuses to eat mine, he doesn't like different "liveries", so I "muddied" the pork ham, already stuffed it into the "bubble", I'll show it tomorrow.

[Ariete]

Ariete, I looked at what it consists of, he categorically refuses to eat mine, he doesn't like different "liveries", so I "muddied" the pork ham, already stuffed it into the "bubble", I'll show it tomorrow.

By the way, there are brawn without liver, from meat, tongue (although liver, but a delicacy), canned and / or boiled vegetables, etc., etc.

Girls, no, he doesn't eat his tongue, let alone canned vegetables. That's horrible....

[dreamer]

And I love low-temperature sausage more, it never turns out to be dryish and the taste is more sausage than that of fried-baked. dreamer, with initiative, I wish you tasty and a lot of sausages! Basjahow brawn?

Ariete, Thank you! How do you cook such a sausage, in some special devices? Or in a sleeve in an oven at a low temperature?
Basja, great, great! I also want this. I should have ordered the bubbles right away.

[dreamer]

dreamer, I hang the sausages in the oven behind the grate and keep them for 1 hour at 60 degrees, 1 hour at 70 and 1 hour at 80 (up to a temperature of 68 degrees inside the sausages). Then I cool it quickly. It turns out very tasty.

Basja, stuffed with your hands? Will you continue to cook or bake? Very appetizing "bubbles" turned out.

No, I was stuffing it with a syringe for stuffing sausages, and now it "tans" in my oven at 50 *. Then I will gradually raise the temperature to 80 *

[Ariete]

Ariete , what an interesting way, I will definitely try it, thanks! And Nina, you also gradually heat up the ham. Took a note. Girls, what kind of hostesses you are, thank you for teaching wits, share your experience!
And the temperature inside the sausages should be determined with a temperature probe? I don't have such a device yet.

[dreamer]

And I forgot to ask:

dreamerThen I cool it down quickly.

in winter it's probably on the balcony? And what about summer?

[dreamer]

dreamer, yes, with this method of raising the temperature, the so-called "edema" does not occur. that is, the water stays in the food rather than running out, and the meat stays juicy and tender. And the temperature must be measured with a thermometer, I have a metal Teskomovsky. I cool the sausage and ham under running cold water for 5 minutes, dry it with a paper towel and put it in the refrigerator.

[Zeltz Berlin]

Girls, no, he doesn't eat his tongue, let alone canned vegetables. That's horrible....

The tongue can be replaced with lean beef.
Here are a few pure meat recipes for brawn and aspic.

Zeltz Berlin
250 g - Boiled low-fat pork;
250 g - Brisket without skin (visible fat content from 30 to 50%), boiled;
150 g - Low-fat veal, boiled;
150 g - Pork tongue or lean veal, boiled;
40 ml - Milk;
260 ml - Bone broth.

3 g - Black pepper;
0.5 g - Ginger;
1 g - Macis (nutmeg can be substituted for it);
1 g - Ground caraway;
6 g - Onion, grated.

Bull is cooked from beef bones, in a ratio of 4 liters of water per 1 kg of bones, put roots and bay leaf in the broth.

For 1 liter of cold broth add 25 g of gelatin and 10 g of salt.

Salt the raw meat (20 g of salt per 1 kg), boil and cool to 10 ° C. Cut the tongue and veal into 1 cm cubes, the rest of the raw material into longitudinal strips.

Add salt, spices, milk and gelatin to the cold broth (up to 10 ° C). Add the raw meat and fill the pork stomachs with the mixture.

Heat treatment: Cook for 30 minutes at 100 ° C, then let the water cool to 80 ° C and cook for another 2.5 hours.
Jellied with veal
660 g - Low-fat veal;
340 ml - Broth with herbs.

5.5 g - Nitrite salt;
10 ml - White wine;
0.5 g - Black pepper;
0.5 g - sodium glutamate
Cooking broth with herbs:
100 g - Onions;
50 g - Celery root;
25 g - Carrots;
25 g - Chives;
Bay leaf;
800 ml - Water.

Place the onions and roots in a canvas bag and cook in the indicated amount of water. When all the vegetables are boiled, remove the bag from the water and squeeze (preferably in the press). Pour the squeezed extract into the broth and bring its volume with boiled water to 800 ml.

Jellied preparation
Cut the veal into 2 cm cubes, mix with the indicated amount of salt and pour over with white wine. Keep in the refrigerator for 12 hours.

Heat the broth to 40 0С, add gelatin at the rate of 25 g per 1 liter... Remove the veal from the marinade and scald. Add spices, the rest of the marinade and broth to the scalded veal, mix everything thoroughly.
Fill small bubbles or artificial (polyamide) casing with a diameter of 90 - 100 mm.

Heat treatment: Cook for 120 minutes at 80 ° C.

Ready brawn contains very little salt, so it cannot be stored for a long time.
Jellied white, gentle
500 g - Low-fat veal, blanched;
300 g - Brisket without skin (visible fat content up to 30%), blanched;
200 ml - Bull with herbs (recipe above, you can cook it with the addition of beef bones);

1 g - Black pepper;
0.2 g - Ginger;
0.2 g - Macis (nutmeg can be substituted for it);
0.2 g - Ground caraway.

Jellied preparation
Salt veal and brisket (20 g of salt per 1 kg), boil and cut into large pieces. Add salt and gelatin to the broth (25 g of gelatin and 10 g of salt per 1 liter of broth), add spices and meat. Mix well and fill bubbles or artificial (polyamide) casing with a diameter of 120 mm.
Heat treatment: Cook for 120 minutes at 80 ° C.

Jellied tender with wine
500 g - Low-fat pork, from the shoulder;
250 g - Pork shank;
100 g - White wine;
150 ml - Bone broth (recipe above).

1 g - Black pepper;
0.2 g - Cloves.
For 1 liter of bone broth - 10 g of salt.
For 1 liter of broth with wine - 25 g of gelatin.

Jellied preparation
Salt pork (20 g of salt per 1 kg), boil and cut into small cubes. Add spices, gelatin and meat to the broth and wine.
Fill small bubbles or artificial (polyamide) casing with a diameter of 90 mm.
Heat treatment: Cook for 90 minutes at 80 ° C.

[dreamer]

dreamer, yes, with this method of raising the temperature, the so-called "edema" does not occur. that is, the water stays in the food rather than running out, and the meat stays juicy and tender. And the temperature must be measured with a thermometer, I have a metal Teskomovsky. I cool the sausage and ham under running cold water for 5 minutes, dry it with a paper towel and put it in the refrigerator.

Nina, thanks! I took a note.
Girls, is it just enough such temperatures for a complete heat treatment of meat. In the sense that there is a lot of byaki in it, which perishes at high temperatures, for example, during boiling, and this, if I am not mistaken, should occur at 90-100 *, but here 68 * ... Or I again have something- do not understand?

[dreamer]

dreamer, 68 degrees is enough, this is the temperature when receiving sausages in an industrial environment (inside the loaf). And yet, when preparing meat, I definitely use nitrite salt, I ordered it there, for kupaty. com, it stops the development of bacteria in the sausage meat. You can go to the forum ki dot ru, there is a lot of information on "sausage" from the technologist.

68 degrees is enough, this is the temperature when receiving sausages in an industrial environment (inside the loaf).

68 is the lower bound. Ideally, it should be brought to 70-72 and kept at this temperature for 10-15 minutes (pasteurization), then the shelf life of the product will increase significantly. But if the sausage is planned to be eaten within a few hours, then this can be omitted.

By the way. A very good thing for lovers of homemade sausage. True, the price is expensive.
Cutter SIRMAN C4 VV 🔗
There is a model with a double knife, it is cheaper and you can order a knife with four blades for it.

I agree, I also bring it up to 70 degrees and keep it for 20 minutes (depending on the thickness).
And he killed the cutter at the cost. No, we will work with the combine for now.

Girls, thanks, reassured!

I recently made minced meat for boiled sausage only through the smallest grinder grate (2.5 mm) once and did not pass it through the knives of the combine, immediately mixed it with ice water with a hook, so everything worked out great too, the cut was uniform. Previously, I was also puzzled by the search for a cutter, but now I realized that the main thing is to knead the minced meat well, until stretching films, then both boiled water and sausages turn out well.

Yeah, I also knead with a hook, everything works out great.

[Basja]

Basja,

Well, here is a cut of my ham from the "bubble"

[Basja]

Basja, a very appetizing cut. It is immediately clear that it is moist and juicy. Is there a taste of ham, or more sausage?

[Ariete]

Ariete, namely the ham smell and taste, this is the second time I get this when I make ham.

[Basja]

They teased me, I have a bubble somewhere in the fridge, I will also have to make a ham for the holiday. Basja, write your proportions and spices.

[Ariete]

ArieteI gave the recipe a few pages ago, the only thing I changed a little, on the advice of Snay, the minced meat stood in the fridge overnight, then I filled a bubble and I had it stuffed for probably a couple of hours outside the fridge, and then I cooked it in the oven from start to finish.
Yes, here's another, my whole amount of minced meat did not fit into the bubble, I had to use a baking bag and a forming net for the remaining amount of minced meat. I didn’t weigh the bun, but the finished one weighed 730 grams.

Which ham did you like more, boiled or brass?

I don't even know what to say, both are delicious in the same way.

Hi girls! I, as it were with all the events, lost my spirit a little, but life goes on, my husband continues to want to eat. and here such muses! Inspired, encouraged. I decided to do something like Krakowska, I looked at the recipe on the advice of Nina. While the sausages are sitting in the oven at 50 degrees, the catfish smoked.

People, stick your face at me. Where is the Ariete ham recipe?

[silva2]

silva2, sausage, catfish - you can eat your mind. What kind of smokehouse that catfish looks like cold smoked.

Catfish is cold smoked! Very sorry. that the Internet does not convey odors. There is such a thing called a cold smoke generator. I bought it here 🔗The smoking box was made for me by my husband from plywood. Cold smoking is a long process, 3-4 days for 6-8 hours. But my smokehouse is on the balcony, not bothering anyone. The result is amazing!

I am with a report on ham, roll. brawn

I took all the recipes on ki

How delicious everything is! Such topics should be strictly by pass. What a blow to the psyche at night looking!

My new works. Moscow sausage boiled-smoked

Recipe from Ki.

And all from the same ki amateur boiled boiled ... A little grown up ... Yesterday they turned off the light, the electric stove ... o could not stand the temperature and time conditions. BUT! Water is not cut off !!! The sausage is not dry !!!

[Elena]

ElenaEverything is so delicious! You are a great fellow! It’s a pity that you don’t post recipes. Well, at least a link to the recipe!

Another plate of slicing. There is also liver and Ukrainian fried sausage

[silva2]

silva2, it's not fair ! We, of course, will not lose weight if we run to "ki", but still we would have put the recipes! Photos are posted! Having said "A", it would be necessary to say "B"!

Sausage Moscow boiled-smoked

Beef -750gr
Shpik-250-
Nitrite salt. 3% -30 gr
Sugar. 0.2% -2gr
Black pepper. 0.15% -1.5gr
Cardamom or nutmeg. 0.03% -3gr

Grind the meat with large minced meat and salt. We keep in the refrigerator for 2 days.
Then grind on a 3 mm grid.
Add spices and mix. We bring in the lard, cut into pieces.
We fill the shell and hang it up for 4 hours.
Drying sausages in the oven at 45-50 degrees, then hot smoking -30 minutes at a temperature of 90 grams. Then cooking at 75-80 degrees.Then cooling without water and cold smoking for 5 hours. The look and smell are completely consistent with the store, the taste of the husband said EXTRAORDINARY

Sausage "Amateur" homemade according to GOST (GOST 23670)
Structure:

Beef - 1kg
Pork n / f - 1.2kg
Fat - 0.8kg
Nitrite salt - 60g
Sugar - 3g
Ground white pepper - 2.5g
Ground nutmeg - 1.7gCrank the chilled meat through a meat grinder with a 2mm grid - 3 times at intervals, in which the minced meat is cooled in the refrigerator, preventing it from heating;
Freeze the bacon, then chop into 5-6mm pieces;
Mix salt and spices in a dry bowl;
Dissolve sugar in water;
Add spices and salt to the minced meat and add a little water and bacon, stir for a long time until all free moisture is absorbed, the bacon is evenly distributed and the sticky minced consistency is obtained;
Cut the shell to the required length, spill it from the inside with warm water, pull one end tightly with twine;
Fill the casings tightly, avoiding the ingress of air (using a sausage syringe, meat grinder with a nozzle or manually, as I did, given the large diameter of the casing, it was more convenient for me);
Additionally, compact and knock out air by beating the loaf against the table surface;
Then tie the free end tightly and hang the loaves for sediment in a cool place (0-4 degrees) for 3 hours;
After sedimentation, keep the loaves in a suspended state at room temperature for at least 2-3 hours (I left them overnight);
Before heat treatment, tie the top of the loaf more tightly - below the existing dressing, since the minced meat will settle, and voids are formed there;
Place the loaves in the oven in a hanging position, insert the temperature sensor into one of the loaves, dry the loaves at a temperature of 40-50 degrees (slowly raising the heat) until the inside of the loaf reaches 40-50 degrees (preferably in 3D-blowing mode with a fan);
Then you need to cook the loaves at a temperature of 75-85 degrees until the inside of the loaf reaches 70 + 1 degrees (raise the water temperature slowly, within 2-3 hours); Cool the finished sausage quickly under a cold shower, wipe and hang in a cool place for 8-10 hours at least;

Thank you . Of course, it would be better if the recipe was combined with a photograph. And more - at least sign, please, the names of recipes for photos in posts # 1049 and 1050.

How to fix it?

How to fix it?

Look: at the top right of each of your posts there is an "edit" button. Click, add, and then click "save" below.

Elena, tell me, what kind of sausage is in this photo?

And what is it here?

I took all the recipes on ki

In the first picture, chopped ham. Here is the prescription
Ingredients:
• Lean pork (shoulder) - 2 kg;
• Pork brisket (rib part) - 3 kg;
• Nitrite salt - 87 g (based on 1.75% by weight of raw meat);
• Sugar - 10 gr;
• Black peppercorns (crushed) - 10gr;
• Garlic - 2 cloves;
• Water - 0.6 l;
Reduced everything by 10 times
Technology:
1. Grinding. Grind 40% of all raw meat into minced meat, cut the rest into pieces by about 1-2 cm.
2. Stir all the ingredients vigorously for 10 minutes until the moisture is completely absorbed. This is critical!
3. Preparation of the casing: Rinse well in warm water to remove salt (pour water inside the casing) and leave the curing mixture (sea salt) to completely eliminate the smell for 3-4 hours, you can overnight.
4. Stuffing. It is better to stuff the minced meat by hand, removing all the air between the layers as much as possible. Tie up the open end of the syringa with twine, maximally compacting the “loaf” of the syrup.
5. Maturation. We leave the stuffed blueberry for 8-10 hours in the refrigerator to ripen the minced meat.
6. Cooking.
Stage 1. Place the sausage loaf in a large saucepan with warm water, leave it for 1-2 hours to "warm". (the whole loaf warms up evenly), we need this to get an even color on the cut.
Stage 2. We heat up to 70-80 gr. Celsius, we translate to the smallest fire (a large volume of water allows you to maintain a given temperature due to its thermal inertia).
Cook for 100-120 minutes (10 minutes for each cm of diameter) at 80 degrees. Celsius is critical!
Cool the finished product, cut it and serve.

In the second picture, a pork flank roll. First, I salted the meat with dry salting at the rate of 23 grams of nitrite salt per 1 kg of meat. The meat matured in the refrigerator for 2 days. Then she twisted it, tied it with twine, in the oven for 2 hours at 50 *, and then hot smoking for an hour

[Lenochka]

Lenochka, thanks a lot for the clarification. Tell me, if there is a pork shell, not very large in diameter, is it suitable for chopped ham? What's the difference? Or is it the same thing?
Looking at the photo, I thought that this ham is baked or smoked. But it turned out to be boiled. The color is from nitrite salt, right?

Yes, the color is from salt, but these first hours of warming are still very important, this process can be performed in the oven, at 50 *. A pork casing will do, it will just be a little thinner than a ham, like a ham sausage, but then you need to reduce the cooking time at a temperature of 80 *, do not forget-10 minutes for each cm of diameter

That is, at 2-3 cm in diameter, cook for 20-30 minutes. So?
How do you cool?