Sausage at home

[Natalishka]

NatalishkaAnd what did you do the minced meat on? Maybe there was heating in the process of grinding it? Are the knives in the meat grinder sharp?

[Natalia]

Natalia, minced meat was made from not quite thawed meat. Minced meat just got 900 grams. So that I would not have time to warm up. I read somewhere that Kil also had such a problem.

[Natalishka]

Natalishka, Natasha, at all stages everything turns out fine for you, but nevertheless somewhere the minced meat was heated ... Maybe blunt knives in a meat grinder and it rubbed with heating?

Need to study. True, when the first time does not work out, the hunt disappears

[Natalishka]

NatalishkaYou shouldn't be so good - the sausage is good, you just need to figure out where the minced meat was heated, and so you tried to comply with the technology, stuffed the casing well ... And it never hurts to study ...

but still, somewhere there was a heating of the minced meat

The reason may be not only this ... Incorrectly compiled recipe, poor kneading, too fast rise in the rate during cooking, not dense packing, poor banding ... etc. and the quality of the meat of course ...

[Tatiana M.]

Tatiana M., that's why your help is needed

[Tatiana M.]

Tatiana M., that's why your help is needed

I cannot be responsible for other people's recipes, especially since there is nothing besides the photo ... You need to know the composition and step-by-step detailed preparation in order to identify an error ...

[Tatiana M.]

Tatiana M., yeah ... what recipe did Natalya use and what I didn’t find ... We’re waiting for her story about it ...

The situation is standard - "the doctor, something hurts me" - "But take some pill"

Is the pâté a mmaz-like consistency or, on the contrary, is it crumbly?
As far as I understand, it was planned to have a boiled sausage made of finely ground minced meat. If so, then there are three technological errors in the process:
1) The meat should be cold, but not frozen (if it is not salami), frozen meat gives a granular structure in the final product. Frozen meat does not form an emulsion with water and fat, the sausage is crumbly. The final temperature of the minced meat should not be higher than 12 and not lower than 10 ° C.
2) Water (at home) should be cold, but without ice particles. The ice does not have time to melt in the minced meat and in the final product, after the melted ice crystals, pores are formed.
3) The sediment should take place at a temperature of 8-12 ° C. Especially if the sausage was made from very cold minced meat. Otherwise, he will not have time to restore the structure.

Well, I would also like to see the recipe and a complete description of the process.

I made a roll from the underwire at the weekend. Ambassador with nitrite salt - 3 days, then rubbed with spices - nutmeg, cardamom, black and allspice, rolled into a roll. The oven-2h at 50 degrees, 5 hours at 80 degrees, until the internal temperature reached 72 degrees, for some reason it took a long time to gain temperature. Smoking 40 minutes at 80-90 degrees. Then I cooled it on the loggia, it is good that the temperature is low. Then - in the refrigerator for 10-12 hours. It turned out to be delicious.
Photocounter:

[NatalyMur]

NatalyMur,, and you can cook such a roll in water? No oven temperature below 140 degrees

[natushka]

natushka, I think that if it is sealed in a tight bag, it can be done in water, and it will be faster in water. It's just easier for me in the oven ... I put everything on the wire rack and cook it for pleasure

Ambassador with nitrite salt - 3 days

Natalia, how is this process going? That is how the meat should be packed. In a vacuum bag [I don't have it yet], or just in a bowl with a lid?

Natasha, an electric oven is just my dream.
The roll is amazing

how the meat should be packed.

I put it in a plastic rolling container, a little juice came out, turned it over once a day. Salted perfectly.

[Scops owl]

Scops owl, Thank you
I agree, electric is better ...

I read the whole Temka and now I am bewildered and confused. Don't throw your slippers at me, but I haven't figured out what the trick is yet. For some reason I thought that the point of making sausages at home is to have a healthy product, but here it turns out that at home we again get unhealthy food. After all, nitrite salt is practically poison. It turns out that what they wanted to get away from in factory sausages, they came to home. But I do not call anyone to anything, I only envy that your health allows you to eat all this beauty, from which salivates flow in a stream. Unfortunately, because of allergies, I can't do anything with nitrite salt and black pepper, but I want sausages. I tried to make sausage, but so far I am not very happy with the result. I mixed beef with pork and salted bacon, turned it through a meat grinder and added nutmeg, cardamom and dried garlic, cream, starch, ordinary salt, paprika, egg white. Now I will not say the exact proportions, I was guided by the recipes at the beginning of the topic. Wrapped in plastic wrap, bandaged, put in a bag and bandaged again. The result is sausages about 4 cm in diameter in a sealed package. I put them in a saucepan with water and cooked them over low heat for about 50 minutes. You, specialists, probably find it funny to read about such a dense method. But this is the first experience. Of course, due to inexperience, swelling turned out, but since the packaging was airtight, the broth did not disappear either - I drank it in a cup. But, even with such a mistake, the sausage turned out to be quite juicy. But it can be called sausage in the classical sense with a big stretch, although I ate it with pleasure, since I have already forgotten the taste of the real one. After that I read what you can do in the oven. I must try it, and I also bought a pressure cooker - a smokehouse, I will experiment. Virgo, advise me which recipe to take as a basis to get a more or less real taste of sausage, taking into account the fact that nitrite salt and pepper are categorically excluded (cause bronchospasm). Or will it not work without nitrite salt?

[obando]

obando, look at this recipe - it should be pretty tasty https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394120.0
In general, sausages for grilling and frying should not be made with nitrite salt.
Don't worry - the main thing is the right technology and the sausage will be tasty and with the composition you want. That's why she's home ...
In general, take any recipe in the section Homemade sausages, change the nitrite salt to the usual one and you will be happy.

Or will it not work without nitrite salt?

Why won't it work? It will turn out, only without nitrite salt there will be not the usual taste of sausage, but something different, but also tasty.

Are you asking what is the point of cooking sausage at home if there is still nitrite salt? Yes, salt is present, but everything else is not starch and all sorts of flavoring fillers, improvers, "horns and hooves", but just meat and spices. That is, we know that they put in the sausage, in contrast to the store

[NatalyMur]

NatalyMur, lega, so the fact of the matter is that ideally my goal is not to get sausages for grilling and frying, but something as close as possible to the usual "harmful and unhealthy" boiled and (or) smoked sausage from the store, so that for a sandwich. Eh, dreams, dreams!
And the question about the womb has matured. Is there a fundamental difference between which to use - pork and beef? If I understand correctly, is beef stronger? I have ordered it for now, because I will either boil it or use hot smoking and am afraid that the sausages will burst. And now a doubt has crept in - maybe it was necessary to order a pork?

[obando]

obandoTo get "something as close as possible to the usual" harmful and unhealthy "sausage, it is necessary to make it according to the classic" harmful "recipe. The sausage taste is given precisely by the presence of sodium nitrite.
There are recipes for sausages, take any and, simply, do not give nitrite.The fact that you got swelling, most likely, did not beat the minced meat enough.
Any chereva fits. Beef is stronger and larger in diameter than pork. And, so that the sausages do not burst during cooking, they must be stuffed tightly (without air pockets) and shaded with a thin needle.

After all, nitrite salt is practically poison. It turns out that what they wanted to get away from in factory sausages, they came to home

Let me disagree ... The poison is nitrites and nitrates, nitrite salt is absolutely harmless in its composition and manufacture (an overdose of poisonous with it simply cannot be, simply because in this case - the product simply cannot be eaten - it will be salted) , and sausages with nitrite salt are much more harmless than carrots, garlic and other root vegetables from the market ...

[Tatiana M.]

Tatiana M., +1 and more Polish apples ...

[obando]

obando, watch these videos and maybe this will help you

[Snay]

Snay, Tatiana M., kil, and especially, NatkamorThanks for your feedback. Here we are today - "horrible on the face, kind inside." At least I have already achieved that the sausage taste and smell too. 🔗

[Basja-Nina]

Made a prescription chicken breast and thigh sausage Basja-Nina in a ham maker (the shell is over), just not in the oven, but cooked in a saucepan at a temperature of 75-80 degrees, it turned out no less tasty, although it looks like smoked from the oven

[nakapustina]

nakapustinawhat a beautiful sausage!

[Anna]

Anna, Thank you! She is also very tasty, she treated her to the bridegroom, who did not believe that the sausage was chicken.

[Natalia]

Natalia, I am very glad that the sausage is so tasty! I also want, but all hands do not reach!

[Rusalca]

Rusalca, Anya, I was not too lazy, I ran to GOST. Everything here is 100 kg. naturally:
Beef 1 grade -25 kg
Semi-fat pork -20 kg
Back fat -50 kg
Starch or wheat flour -5 kg
Salt -2375 gr
sodium nitrite -3.4 g
Sugar or glucose -100 gr
Ground black pepper -200 gr
Ground allspice -65 gr
Fresh or canned garlic -240 gr
or dry -120 gr.
Something like this. Manufacturing technology is not described in GOST.

Virgin, so I made ... Uh ... I don't know what kind of sausage in a cartoon for 8 hours at 80 g on a wire rack with water.

beef 3 parts, pork 1 part.
nitrite salt, spices for meat, cognac.
tasty, but not enough salt.
Now the question: I have 2 more loaves of this sausage hanging right now on the balcony, they are long, they do not fit into the cartoon. What can I do with them? What do you think?

Wither

And how much salt per 1 kg. put the minced meat?

I didn't measure it with scales, a handful.

I didn't measure it with scales, a handful.

Well, I can't say anything here. At the rate of 20 gr. salt per 1 kg. minced meat. I put 17 grams in dry-cured. I hung it out on the loggia. The temperature ranged from +5 to +20 degrees. It hung about 3 weeks. The sausage sank. Have already tried it. Alive. If you are afraid to dry, then you can cook in the oven.

Is it not possible for less than 3 weeks? How much is the minimum? Today I hung it up, and before that I lay in the refrigerator for 3 days. I read that it is necessary to put in the refrigerator at night, to rest. Did you put?

Yes, for the first three days I put the sausage in the refrigerator. I didn't put the second batch. And the drying time depends on how quickly the loaf of sausage loses weight. write that with a weight loss of 40%, the sausage can be considered ready. I have a weight loss of 45% in 3 weeks.

Both must be weighed. Thank you.

If the refrigerator is noufrost, then Pavel Kolbasnik advises, after 30% weight loss, put the sausage in the refrigerator to dry it.

here is my first experience using starter crops for dry cured hams. People are something!

A beautiful experience! Can you give details? I also have starter cultures, but haven't studied yet.

What are starter cultures?

Starter cultures speed up the drying process ....

salted the first time with a wet ambassador. in a vacuum bag. Dried in the cellar. there the temperature is 12 degrees, humidity is 65%.

I just can't think of where to dry the sausage.It's hot in the apartment, too cold on the balcony and in the refrigerator. At least buy a separate small refrigerator.

Galya !!! You completely confused me ....: girl_mad: where are these ki?

Ol, this is probably our KhPechka cuts the link (((type in the search engine ki.

I got lost there