nut
Aunt Besya -thanks, I will think
NatalyMur
I want a sausage syringe like u Aunt Basie... Yesterday I made sausages and my syringe broke. People! Do not buy syringes called "Sausage Maker PG-392". At first there was a problem with fixing it to the table; it does not stick normally. And yesterday he just broke away from the stand and whether it can be attached back to it is not very clear - I am not strong in this matter, the material is aluminum - I will probably have to use a meat grinder with a nozzle for now ...
nut
Girls, owners of syringes, what you need to pay attention to when buying a syringe - they will bring it to me today, but I have no idea what and how
NatalyMur
nut, sorry for the curiosity, which model?
nut
I wrote in a personal
sgf45
nut,
Quote: nut
Girls, owners of syringes, what you need to pay attention to when buying a syringe - they will bring it to me today, but I have no idea what and how
Irish, everything is very simple there, like a tram rail, check the piston movement. Well, and look purely visually so that there are no dents, scratches.
Good luck and delicious sausages with your new assistant!
Sandy
Recently made a sausage, took about 50/50 pork and chicken, it turned out soooo delicious
Sausage at homeSausage at home

Sausage at homeSausage at home

NatalyMur
Sandy, well, very appetizing sausage
silva2
Quote: Sandy

Recently made a sausage, took about 50/50 pork and chicken, it turned out soooo delicious
Sausage at homeSausage at home

Sausage at homeSausage at home
what a beauty!!!!! Bravo!!!
Aunt Besya
Very appetizing
Sandy
Thank you girls
Peklosalt
I offer Nitrite salt (food saltpeter - Peklosalt) in Kiev
Sale from 0.5 kg - 25 UAH. Eurostandard.
Nitrite salt (food saltpeter - peklosalt) for home and industrial production of meat products.
Eurostandard. Country of origin - Poland.
Sending across Ukraine at the expense of the buyer
Nitrite salt is a step forward in meat processing. The production of almost all products is in one way or another associated with the use of salt. At the same time, the direction of the processes occurring in meat systems in the presence of sodium chloride is largely determined by the quantitative and qualitative composition of chemical impurities, as well as the level of microbiological contamination of the used food salt. Edible salt is subdivided into refined and unrefined types. Unrefined - rock and cage (sea) salt. Rock and salt salts contain a large number of microorganisms, including halophilic (salt-loving), which cause undesirable changes in the color of the product and lead to a sharp decrease in the quality indicators of the finished product and a reduction in its shelf life. The most promising for use in the food industry is vacuum salt, free from impurities of heavy metals, ions and halophilic bacteria. Preservation The introduction of sodium chloride inhibits the development and growth of microorganisms, reducing the amount of free moisture they need in meat products. Therefore, salt only suppresses bacteria and molds, but does not completely destroy them. Sodium nitrite destroys the spore microflora, penetrating through the membrane into the bacterial cell, thus preventing its development. Color Nitrite interacts with the myoglobin of meat, whereby nitrosomyoglobin is formed, which gives a pink-red color to the product after heat treatment. Increasing the amount of nitrite will lead to a more intense color formation reaction and will increase the shelf life of the finished product. Taste Table salt forms a certain taste of meat products, and it has been established that the combined use of salt and sodium nitrite significantly improves the expression of taste.Sodium nitrite exhibits an antioxidant effect in relation to lipids, improving the organoleptic characteristics of meat products and their shelf life. Pure sodium nitrite is a toxin, therefore it is recommended to use a nitrite salt in order to eliminate the possibility of an overdose of sodium nitrite in the finished product and to protect your production.
Kolbasnik
I think that now they will carry the proposer behind the yurt :)
nut
That's right
khanka
I'll do it today
thanks for the detailed recipe!
I wanted to for a long time, but somehow my hands did not reach
NatalyMur
Today something strange happened with minced sausage meat. I made minced meat for smoking, added nitrite salt, stood for a day. I got it, for some reason it became gray .... The salt was checked, I already took it from this package and everything was fine. The second part of the minced meat - I wanted to make sausages of the type for frying - in this part I put only table salt - when I got it, the minced meat is reddish. If I were not 100% sure I would have thought I had mixed up the salt.
The photo shows a sausage, which I wanted to make for frying, but part of the first minced meat got into it. The upper part is minced nitrite, the lower part is with table salt.
In the photo - still raw sausage.
The question is, what could it be? Thoughts climb that there were some chemicals in the meat and they reacted with nitrite salt ...
SOS !!!
Now the loaves with nitrite sausage are in the oven. Then I'll show you what happened ...
Sausage at home
Kolbasnik
Do not worry. This is the normal color of minced meat on top of the container, where it comes into contact with air. Without oxygen, inside the layers, the color remains bright pink.
But the sausage will still turn out standard, red.
NatalyMur
Kolbasnik, no, this is the color of the whole minced meat with nitrite salt ... That's why I'm worried ...
Kolbasnik
it just came to the mix of minced meat :) sorry :) What happens - gray minced meat with nitrite after cooking will turn pink, and pink with ordinary salt will turn gray :)
NatalyMur
Kolbasnik, thanks for calming down tomorrow, I'll unsubscribe what happened ...
NatalyMur
Kolbasnik, when they ate all the sausage, I remembered that I had not reported
Everything turned out exactly as you said - the colors changed places. And my gray sausage with nitrite salt has become an awesomely delicious smoked sausage with a wonderful taste and color

And this is my new work: boiled chicken and pork sausage. I liked the taste. I envy myself how I used to live without homemade sausage ?!
Photoreports:
Sausage at homeSausage at home
Sausage at home
Kolbasnik
well how you do it! I have nothing to add - amen!)
silva2
I watch with pleasure how people are added to our ranks !!! I was just as happy about my first successes ..... Now my family does not know at all what it is to buy sausages ... I am now waiting for my granddaughter ... I believe. that she will initially eat differently ... Girls, join, it's worth it .... Try it !!!!
NatalyMur
Kolbasnik, thanks your video tutorials and recipes are very helpful

silva2, that's for sure - if everyone knew how it is not difficult to do, then people would buy only meat and make sausage themselves
NatalyMur
Last week I finally received my new sausage syringe. And I made grilled sausages - part with cheese, and part with sweet pepper ... People !!! How did I live before ?!
The culprit of this gourmand is Tatiana M. Thank you very much for your photos and recipes.
My report:
Sausage at home
Linadoc
Girls, here are my (Thank God, not the first and not the last!) Sausages. This time pork + beef + fat tail fat + tomatoes + peppers + cilantro, in natural casing, hot smoking for 1 hour. Here they are after shrinking:
Sausage at home
But after smoking:
Sausage at home
NatalyMur
Linadoc, super sausages
I'd like to see the cutter
and sniff
and even better to eat
Linadoc
Quote: NatalyMur
Linadoc, super great sausages
I'd like to see the cutter
Razrezik? Voila-
Sausage at home
They are cold. I'm going to warm it up for dinner. All 3 meters. On my family - just that. And imagine the smoked smell yourself + the aroma of kebabs (because of fat tail fat).
NatalyMur
Beauty!
And the tomatoes and peppers, they were cut like through a meat grinder?
Linadoc
Quote: NatalyMur
And the tomatoes and peppers, they were cut like through a meat grinder?
Tomatoes, peppers, onions and greens (except for cilantro, there is also dill, marjoram, basil and parsley) - all my own, just picked - I ran it through a meat grinder along with lard, added ready-made minced meat + nitrite salt + black pepper.
NatalyMur
Linadoc, Thank you! Now it is clear.
And I made sausages for frying with pepper, but I cut it. And your structure turns out to be more homogeneous ...
Linadoc
Natalia, I also love greenery very much! For 1 kg of minced meat I add 300g of greens, it's very tasty !!! True, there are also a lot of onions - 250g. But everything is juicy and fragrant!
NatalyMur
Linadoc, I haven't done it with herbs yet, I must try next time.
I have a problem with eaters. I already filled the freezer with sausages for frying. Sonulya is a vegetarian, but doing little is not interesting ...
Linadoc
Quote: NatalyMur
Sonulya is a vegetarian, but doing little is not interesting ...
There will be problems here, if anything in the medical field ... This is what I say as a specialist. But if the mind is resting, then there are many vegetarian options, to help the unconscious - with mushrooms (replace meat), potatoes, zucchini, pumpkin, herbs, tomato, lentils and rice.
Tatiana M.
All such fine fellows girls - keep it up ... I haven't been to the forum for a long time, well, I'll do my bit ... From the last:

Homemade ham for children
Sausage at home

Liver sausage in film
Sausage at home

Weekend sausage semi-smoked
Sausage at home

Pork not fatty homemade sausage

Sausage at home

Cream sausages premium (homemade) according to GOST 23670
Sausage at home

Sausage at home

qdesnitsa
Tatiana M., Tanechka, hde ecepty, mnu liverwill interest
Marusya
Tatiana M., the sausage looks amazing! Causes profuse salivation! I envy those who ate it
NatalyMur
Tatiana M., class! Tatyana, you are again with a series of masterpieces!
Now, if I had not been so full, I would definitely feel bad ...
As much as I like sausages, I don’t dare to use them.
Tatiana M.
Girls, thanks - all the recipes are in the same place as they were ...
Tatiana M.
Quote: qdesnitsa

Tatiana M., Tanechka, hde ecepty, mnu liverwill interest
Another super liver:
Homemade liver sausage boiled (OST 49 190)

Sausage at home
Natalishka
Here's my sausage. It turned out like a pate. Probably chopped the minced meat a lot. The color is pale pink. The smell is sausage, the taste is not very good. In general, you need to learn how to do it right.

Sausage at home
NatalyMur
NatalishkaThe sausage looks good, but why does it taste like pate? What internal temperature have you brought? My boiled sausage is always quite plump and does not resemble pate at all ... Maybe I got it early? And how did you knead and at what temperature?
Natalishka
Natalia, Temperature 69-70. Mesila in x. stove to white threads.
NatalyMur
NatalishkaDid you cool the minced meat well before kneading?
Natalishka
NataliaMinced meat stood in the refrigerator for 1.5 days along with nitrite salt. After stuffing, the sausage stood in the refrigerator for 2 hours. Maybe it was necessary for 40g. keep 1 hour or even more?
NatalyMur
Natalishka, Natasha, I mean that the minced meat during mixing should not be warmer than 12 degrees.
I'm just trying to figure out why the paste-like structure is ...
The stuffed sausage could be left on the table for 2 hours ...
Cooking at 40 degrees 1 hour at the beginning would not be bad, but it seems to me that this is not the reason ...
Can our experts give comments?
Tatiana M.
Quote: Natalishka
Mesila in x. stove to white threads
Most likely the mince has warmed up - hence the friability ...
Natalishka
Tatiana M.and what to do? Kneading in a bread maker for 10 minutes, with the lid open.
natushka
Quote: Natalishka
and what to do? Kneading in a bread maker for 10 minutes, with the lid open.
Add ice or very ice water, I do that
Natalishka
natushka, Water was added from the freezer along with the pieces of ice.

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