Sausage at home

[sgf45]

Girls. at the very end I twist the bread crumb, when the minced meat ends, I just throw away the bread ...

SISTER!!!! I've been doing this for a hundred years! At the end, a couple of slices of bread - and the meat grinder is easier to clean, and the meat does not go to waste.
sgf45, don't worry - how much of that salt is there? And if you look at what they sell in stores and we eat ...
By the way, I made potato pancakes with the remnants of minced meat (I just didn't fit into the casing, but I made potato pancakes for a tiny sausage), put out mushroom gravy

[nut]

nut
Irina, can you please address where you ordered the cold smoke generator?

Girls, happy holiday! Peaceful sky! Love! And success in the * sausage * business

Lenochka please share the recipe for the sausages that you have in the photo on the "Moscow" I really want to be so rosy. For Easter, I cooked both ham and sausage in a protein casing, but both of them turned out to be pale pink like ham, and you have a real cervelat. Thank you

Girls! I am immediately with the news. on slando I found pitch salt-nitrite salt - 50 g kg each !!!!! Here's a link 🔗

The sausage on top is a la Krakowskaya .... According to the recipe of Oleg Kochetov. In the recipe, he indicates. which uses the GOST recipe. So-
Beef - 300 grams
Semi-fat pork - 400 grams
Pork brisket - 300 grams
Nitrite salt - 25 grams
Granulated sugar - 1.35 grams
Ground black pepper - 1 gram
Ground allspice - 0.9 grams
Fresh garlic - 2 grams
Important: If the meat is pre-salted in pieces, as indicated below, salt and sugar are not added when making the minced meat.

Meat Ambassador. Beef and pork must be salted beforehand. Salt in a wet way, that is, in a salt brine. Add 125 grams of table salt, 5 grams of sugar and 2-3 black peppercorns to 1 liter of water.
Salt for three days in the refrigerator at a temperature of +3 ... + 4 degrees. For even salting, the meat must be turned over a couple of times a day.
It is better to salt the meat in small pieces of 250-300 grams.
Minced meat preparation. Grind the meat in a meat grinder with large holes, add spices and mix the minced meat well. Then add the brisket (or brisket and bacon), previously cut into cubes of about 6x6x6 mm. To do this, brisket or bacon can be slightly frozen in the freezer.
Let the minced meat ripen in the refrigerator for 1 hour.
Stuffing sausages. Sausage casing (recently I have been using collagen casing for sausages, cut into 30 cm lengths and immerse in slightly salted water for 1-2 minutes. Then rinse well. The casing will become elastic
Tie one end of the casing, and put the other end on the sausage stuffer (or manually fill the casings). After stuffing the shell with minced meat, tie it with twine from the other end.
Roasting and cooking. Hang the sausages in the oven and fry them for an hour at 90 degrees. If you use a collagen casing, then this technological operation can be skipped. After frying, the loaves must be boiled in hot water at a temperature of +85 ... + 87 degrees for 1 hour. The water should not boil.
The water temperature when immersed in sausages should be +95 degrees. It is convenient to use canning thermometers to control the temperature.
Smoking. Sausages are smoked immediately after cooking for 6-8 hours in a home smoker, lowering the temperature from +100 degrees Celsius to +40. For smoking, wood chips are used: alder, beech, fruit.
For example, I do this. I put a homemade smokehouse with hanging loaves on a very hot stove for 5-10 minutes.When the chips are actively smoldering (this is audible by the crackling), turn off the burner or remove the smokehouse from the stove. After 6-8 hours, I disassemble the smokehouse and take out the sausage.
Cooling. This is the last technological stage. Cool the Krakow sausage first at room temperature and then in the refrigerator.
Shelf life of Krakow sausage: 10-12 days at a temperature of +5 ... + 8 degrees.

I completely followed the technological process indicated by Oleg, but after stuffing, I kept the loaves of sausage in the refrigerator overnight, at a temperature of 4-5 * Pavel says. that this particular procedure affects the final bright color of the finished product ... Yes, I also salted with dry salting ...

[Lena]

Lena , in the photo I see liver sausage - you can have a detailed recipe when I made it at home a long time ago, but I can't find the recipe, but I really wanted to
Cold smoked salmon ready:

Yesterday it smelled strongly of smoke, it was in parchment for a day at the withers - it's already delicious, I'll wait until tomorrow, let it rest still - so that it would be super

Ir. Well, abaldet, how biting it looks!

[Scarlett]

Scarlett,

sgf45, don't worry so much - how much of that salt is there? And if you look at what they sell in stores and we eat ...

Tatyana, I don’t worry about salt as such, we crack it in the sausage. It just seems to me that the minced meat cutlet with nitrite salt will be pinkish on the break, as if undercooked. Purely visual perception is not right
And I asked about the remains of minced meat not in a meat grinder, but in a sausage syringe. You can't push a piece of bread there. Even the problem is not how to pick out the minced meat from the tarsus and the nozzle, but how to stuff it manually into the gut. I'm very bad at it

so and about the syringe and speak. I have a vertical one. From above, the bread crumb soaked already at a run steers ...

Girls, it’s so delicious here.

Please give me a reference or recipe for boiled sausage, with all the nuances.
Thank you in advance !

Answer # 1058 on page 53, Amateur sausage ...

[Alla]

Alla, in my potato pancakes it was like it was normal, not pink I did not understand that you had a syringe - here our Elena and cards in hand
I remembered - once, after all, some homemade sausage was stuffed MANUALLY - it was called that - shoved with a finger. Even my mother-in-law did it on the GLASS (plafond) from a kerosene lamp, pulling the intestines on it until I bought them a tube nozzle Well, you can shoot yourself - no, I'm not ready for such feats

Well, you can shoot yourself - no, I'm not ready for such feats

So I turned out to be not ready, I shoved it with my finger and with a coffee spoon, and vomited everything around. While the minced meat warmed up, it turned out in the last colasque half normal, and half with broth edema.

The problem of cutlets with nitrite salt is not pink (it will still be pink), but the fact that at a temperature of 120 and higher nitrosamines, toxic and carcinogenic substances, are formed from nitrite and protein compounds.
The price of nitrite salt is fabulous from the real one ten times different.
If anyone needs casings, spices and other additives - contact in a personal, I will help. But there is no notritic salt yet.

So I turned out to be not ready, I shoved it with my finger and with a coffee spoon, and vomited everything around. While the minced meat warmed up, it turned out in the last colasque half normal, and half with broth edema.

Cut off the top with a neck from the plastic bottle, turn it over, pull the intestine over the neck along the thread and shove the minced meat with your finger. I always finish the sausage like that.

Krakow take two

Rakovskaya take two

Oh, how delicious. Is there a recipe and a manufacturing principle somewhere?

[silva2]

silva2, Elena, you are a true Master of sausage!

Ingredients, recipe and technology for making sausages in the post above-answer

.

Girls who asked, I post a photo of a cold smoked smokehouse. Husband made of plywood

this is the compartment for the cold smoke generator

specially opened the lid.to show. how inside-

And here. the result itself is cold smoked saury

Sorry girls. that I am slowing down with the answers. May 24 my daughter's wedding. I'm getting ready. do not be offended. if I don't answer on time ...

daughter's wedding ??? looking at the photo I thought that your children are within 5 years old. (y) Respect to such a young mom

Sorry girls. that I am slowing down with the answers. May 24 my daughter's wedding. I'm getting ready. do not be offended. if I don't answer on time ...

Oh, I can imagine that there will be goodies there! Congratulations from the bottom of my heart - you get ready, get ready, and then share with us

Another recipe for such a delicious fish
By the way, I'm already collecting money for a smokehouse for cold smoking, everything looks very tasty with you

Can you link to the store where cold smoked smokehouses live?

The fact of the matter is that there is only one recipe for smoking - an ambassador. If the fish is soft, I salt it with dry salting, based on 0.5 kg of fish, 2 tablespoons of salt without top + 1 tablespoon of sugar, if the fish is hard, wet salting. For 1 liter of water, 5 tablespoons of salt +3 tablespoons of sugar.
Tashenka, I bought a smokehouse from Andrey here - there the frame itself is made of a cardboard box. In the photo here, I showed a smokehouse made by my husband from moisture resistant plywood.

[silva2]

silva2, I was going to make your ham chopped in a ham maker - I have never unpacked my "Beloboku" for the third year, and here the girls have such a fuss about "Tescoma". So - I want to add a pork tongue there. and I think that it is not necessary to boil it first - I will just scroll it in a meat grinder with a grid for 4 holes, do you think it will not be UNJUSTABLE in the sausage?

Tan, I think everything will be chewed. where will it go. Teskom's ham maker, I guess. the only device. which is not interested. I generally think. that even Beloboka is needed not for ham, but rather for brawn. The ham in these devices is rather dry.

I generally think. that even Beloboka is needed not for ham, but rather for brawn. The ham in these devices is rather dry.

Are you sho? And sho, the baking bag inserted UNUTR gives nothing? : swoon: Well, kapets, I'll have to shove it into collagen kishi again - as I remember, I will shudder - I still have no syringe

Tan, I bought another syringe, bigger, but this uncle
there is a syringe for 1 kg of meat. it stands in the area of ​​zoo UAH. I highly recommend ..... I gave the site address in Temka a little earlier. Can be viewed through Slando. He's there too ...

Lena, if it's not difficult, duplicate the address where you can buy such a small syringe. There are already two applicants from my city, so delivery (if carried out) will not be expensive.

Lenus, thank you, but now I don't buy practically anything except food - I save every penny for heating individually - I don't know yet how much this pleasure will result. I want a syringe and a smokehouse to hysterics. A little later I will definitely buy it and then I will torment you with specific questions

Lena, if it's not difficult, duplicate the address where you can buy such a small syringe. There are already two applicants from my city, so delivery (if carried out) will not be expensive.

Tasha, catch it! 🔗

[Tashenka]

Tashenka,
Natasha, and to simplify delivery, there are such syringes in Russia. For example 🔗... This is not an advertisement, but the first thing that the search engine gave out.
Just take into account that they have a narrow tarsus, under the stuffing of sausages.

[Alla]

Alla, Thank you. Here it will turn out a little cheaper. It will only be necessary to compare the quality of the syringes.
And I, basically, need to stuff the guts. And in the long term, with the help of which larger sausages are stuffed? I am still in the stage of mastering informative material and "ripening" I am ...

[Tashenka]

Tashenka,
Natasha, thicker casings can be stuffed: 1) by hand, 2) using a meat grinder attachment, 3) using a syringe like this
This syringe has tars for stuffing sausages and sausages. Maybe you shouldn't buy a little syringe, first try to stuff it with a meat grinder, and then, if it drags on, then buy a bigger syringe. True, you can't stuff sausages with a meat grinder attachment, but sausages and sausages are easy!

Well, we went off the wedding, I rested, and opening the refrigerator, I realized. that it's time to sausage .... for the wedding we made barbecue. The meat was bought in Metro-large pakovan bold pork. But this time there was too much fatty pork. I salted it in salt salt, added lean pork and beef, literally everything by sight. Approximately it turned out for 2 kg of fat - half a kilo of beef and half a kilo of lean. Here is the result-

Well, this is, in general, the whole plate. I tried to make children's sausages, but I'm not very happy with the result. Broth peeled off

[Elena]

Elena, the sausage is super! Congratulations on your new family member! Now you will make twice as much sausage!

Thank you, Tanyusha! The son-in-law said, I ended up in sausage heaven))))

This is Sujuk Recipe-
Beef, salt, sugar, hot red pepper, cardamom, nutmeg
We take fatty beef, preferably from a shoulder blade. cut into 100g pieces, remove the tendons, and leave the fat. For 1 kg of meat, take 60 g of salt and 1-5 g of sugar, roll the pieces of meat in this mixture and put them in the basket. The meat is in the refrigerator for 4 days.
Then I pass the meat through a meat grinder with a large grill and add spices. do not be afraid to overdo it, in this case, the more there are, the tastier the sudjuk. I mix everything and put it in an enamel bowl and leave it in the refrigerator overnight.
Then I stuff the intestines tightly with minced meat and make sausages of small length, 20-30 cm each, tie the ends with a thread. And do not forget to poke sausages with a needle from all sides (this is very important !!!!). Then I hang the sausages in a draft. At the moment, near the air conditioner. And every day I take off the sausages and roll them with a rolling pin, and so on for 7 days. This makes the sausage thick and flat. Then, for about 3 to 5 weeks, the sujuk matures. It is generally believed that it matures for about 2 months. But by this time we have it evaporates ...

Lena, I'm going to have a gastronomic swoon so much sausage
Tell me, but these sausages that are in a ring, did you smoke them or are they so orange after the oven? And I also understood them in a natural shell? Thank you

Then, about 3 - 5 weeks, the sujuk matures

Immediately I remembered the cartoon "Bobik visiting Barbos" - I would not have been lying! But seriously - your son-in-law is lucky, and your whole family - I myself will go into your topic - I pour saliva all over Klava. I’m a meaty soul in general. It’s you who manage to perform feats here - you can only look at such magnificence with your eyes. I'd already gobbled up

Lena, I'm going to have a gastronomic swoon so much sausage
Tell me, but these sausages that are in a ring, did you smoke them or are they so orange after the oven? And I also understood them in a natural shell? Thank you

Sausages come out of this color at the correct temperature. On the previous pages, I gave Krakowska's recipe. The temperature is indicated there ... Smoking gives only a smell

[silva2]

silva2
Elena, could you describe in more detail (I mean the dimensions) plywood boxes for smoking.