marinal
Quote: silva2

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
Tell me at what temperature is hot smoking ??? Or the smokehouse has one temperature mode 150 '
I also wanted to ask you what kind of electric cold smoke generator you have or such in the form of a mesh with a twisted snail ?? Thank you
silva2
Yes, the calculation is correct, with this diameter, 30 minutes. In my smokehouse * Anuka * the temperature is 150 degrees.
silva2
The cold smoke generator is not electric, but in the form of a mesh. By the way, I am very pleased with it. Recommend....
natushka
Girls, but I can't get a tasty sausage, I tried everything - and the composition changed and the preparation (cooking, frying). Shop tastes better (only more harmful).
Yutan
To be honest, I also never got a tasty sausage. So, some kind of dry cutlet in a shell!
natushka
Quote: Yutan
So, some kind of dry cutlet in a shell!
You can't say more precisely.
silva2
girls! I'll tell you about boiled sausage. which does not look like a magosin one, since there are no phosphates. But everything else is beyond expectations. moreover, you fill up faster. since whole meat. It . Of course, my subjective opinion may be, but I have customers, permanent. they won't take anything tasty ...
Alisjon
Thanks for such a great theme! Does anyone know where in St. Petersburg you can buy nitrite salt?
sgf45
Quote: silva2
girls! I'll tell you about boiled sausage. which does not look like magosin, since there are no phosphates. But everything else is beyond expectations. moreover, you fill up faster. since whole meat. It . Of course, my subjective opinion may be, but I have customers, permanent. they won't take anything tasty ...
Lena, PPCS !!!!!!!!!
Now I constantly make boiled poultry sausage - chicken and turkey in different proportions, depending on what is available. Never got dry! My husband is not very fond of chicken, and even in the times of the USSR he used boiled sausage in store only as a last resort, and he only wins homemade sausage like that !!!!!!
irza
Lena, tell me, can a semi-finished product of chopped ham and other sausages with nitrite salt be frozen?
silva2
I froze the finished product .. freezing does not affect the quality of the product. I read that you can freeze a semi-finished product, but I have not tried it myself
silva2
Preparing for Easter .... Yesterday I was sausage until 2 am .... I was making Ukrainian sausage and ham. I have already laid out the ham recipe, I will post the Ukrainian sausages a little later ...

Sausage at home
silva2
And this is my food ...
Sausage at home
Scarlett
silva2, I am shocked by your willpower - to eat weed when there is SUCH sausage next to it And tell me please, can I use collagen quiches on ham - I don’t have cyanosis, I only have collagen and ordinary intestines - what is the best way to use it?
silva2
I stuffed the rest of the mince from the ham into the collagen casing. It turned out to be such a cool ham sausage ... Today I will do * Moscow *, after Easter cakes ... Not a day, but a madhouse ...
Scarlett
Oh, I forgot to ask - do you need to soak it (collagen in the sense)?
silva2
Yes, they do. it becomes more elastic ... In general, a bubble is also well suited for ham. I bought on our forum. Cool stuff, both for brawn and sausage ...
Scarlett
Where is the forum? Point your finger, pliz!
irza
Made chopped ham. Marinated in the refrigerator. I want to boil some and bake some in the oven.
Lena, tell me, will it work in the oven? And do we do preliminary heating in water?
silva2
girls, I completely do the whole process in the oven. First, warming up for 50 * two hours, and then gradually increase the temperature to 80 * Everything is the same as when cooking. The main thing is the temperature regime, it doesn't matter where ...
irza
Oops, how do you organize such a temperature? If at least 150? With the door open?
silva2
Gas oven?
irza
Yes
silva2
Then it's better to cook. Temperature control is critical, liquid may flake off ...
Scarlett
Elena, my ham is already in the oven, the temperature is 50. It turns out that after 2 hours you can put it in hot water and put it in the oven at 80? Forgive a deaf and unpaved village for stupid questions
silva2
Tan, it is possible in the oven without water for 80 *. Take time with respect to the diameter and pull it out. This time I chilled it with cold water. I liked the result more. A little later I'll post a photo of the cut ...
Scarlett
I did so! Only she wrinkled a little - not critical, but all wrinkles are present. Freezes on the balcony and gathered under it a whole flock of yard dogs
silva2
Beware !! All around a lot of hungry! will steal!
Scarlett
Quote: silva2

Beware !! All around a lot of hungry! will steal!
My husband was laughing too - put it in the fridge - away from sin And then I was walking from the market yesterday with packets of meat - a whole crowd of hefty such dogs were following me * JOKINGLY * Apparently, they were trying to find out where I live Yes, plus the neighbors I don't know , how does it happen, but even in a new apartment, lazy neighbors just chase me about cooking - they boil them in pots and eat them for a week, and they look at me like they do. Well, I tease them with delicious smells
silva2
Girls, happy holidays! Peaceful sky! Love! And success in the * sausage * business
Sausage at home
Scarlett
Lenuska, thank you! Happy Holidays too! : a-kiss: Kalbaska (ham in the sense) according to your recipe turned out - mortality! Now the trosh is busy, then I want to torment you and find out in detail why it turned out to be slightly wrinkled for me?
silva2
Girls, I want to share a link. At Slando I bought a sausage protein casing "Belkozin" (diameter 45 mm). I did the Moscow one with her. The diameter is decent, I liked it. Who cares about the link
Sausage at home
silva2
I’ll talk with pleasure, but Ito did the hell out of it ...
nut
I received my smokehouse (cold smoking generator) - I want to start smoking salmon today Lena - but now I have a fear about the loggia, no matter how bad it turns out, the box is still cardboard. My husband went on a business trip for a week, when he arrives, he said he would weld a metal box, but I can't stand it Lena, did you smoke it yourself in cardboard? And you have the sausage
silva2
Ira, don't be afraid! I've been smoking on the balcony for half a year, no problem .... Just remember, cold smoking is a long process. somewhere 24-30 hours. Good luck and success. There will be questions, I will answer with pleasure ...
Scarlett
Elena, and what is the difference between the protein coat and the collagen coat? And tell me please, how do you manage to stuff the ham tightly? I swore in the evening when I tried it with a spoon, then spat and pushed me with a meat grinder. It seemed to be plump, then I hung it on the balcony, it all seemed to have settled down, condensed, but after cooking it turned out to be slightly wrinkled. Not critical, but I would like Schaub was even. I look in the direction of the syringe press (well, and the smokehouse), but I still don't have much finances - we will do individual heating, I press every penny
silva2
so I have a syringe! I love him!!! This protein shell has a larger diameter, and does not flake off, at least for me. And I recommend the smokehouse to everyone ... everything that is smoked on sawdust. not liquid smoke. has a completely different smell, taste, color ...
nut
Lena, while you are here, I want to ask - on the top of the box there is such a small round cut out, it seems to be closed, but if you pry it with your fingernail, it opens. So he should be in what position while smoking? Smoke goes along the ribs - it smells decent
silva2
Open the hole.smoke will gradually come out through it
silva2
Here is the video. how to use
nut
Thank you, I looked - I did everything, but I didn't say anything for the hole. I opened it halfway and leave it like that all night?
silva2
I have nothing to close it. just a hole ...
nut
Everything is clear Thank you for your help and patience, the first time there are always many questions, and then it will go like a knurled
You can call me
silva2
good luck! everything will work out! waiting for the photo
silva2
Tan, after adding water, how long did you stir the minced meat? I think the ham wrinkled due to inaccurate temperature control ...
Scarlett
Flax, kneaded for a long time - even with smoke breaks, already one place was wet. Next time I'll take a mixer with hooks. And the temperature was as you ordered - 50, and then 80, without removing it from the oven. I still think that I pushed her loosely.But nothing, it will be better further - with such and such teachers
silva2
and with such zeal !!!
sgf45
silva2,
Lena, tell me please, what are you doing with the remnants of the minced meat from the stump and the nozzle of the syringe? I tried to manually stuff it into the gut, so this process took more energy from me than all the production of sausage, and the cutlet with nitrite salt is not hot
silva2
Girls. at the very end I twist the bread crumb, when the minced meat ends, I just throw away the bread ...

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