Sausage at home

And what do you want to find there?

It turns out that a lot of things ...

[lega]

Girls! Along with the starter cultures, order a crystal. This is, in general. food for these crops.
lega, And it's good to dry now on the balcony, in some drawer

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.

A drawer is made, like a wall cabinet, according to the size of the window. Insulated from the inside with isolon. Adjustable dampers of any design are made on two side surfaces, i.e. on the left and right and on the front wall - the door. All this product is inserted into the window as a window air conditioner. Inside a thermometer. The temperature is controlled by the opening of the dampers. With the door open and the outside dampers closed, the temperature is almost the same as in a room, with the door and the shutter on it closed, but with the outside dampers fully open, it is almost like outside. There is no temperature stability, but ... on a long journey, the beetle is meat.

P.S. With plastic windows it is a little heavier, but if desired

The balcony is glazed with plastic, not insulated. I will think further.

Hello everybody! I love sausage very much, but you can't buy it from us ... so I decided to try it myself. I have such a question, can you tell me if such an electric smokehouse is suitable for cooking all those sweets that you have on the forum (smoked sausage, sausages, boiled pork, etc.), can anyone have a similar one? Chinese DSH-S03 or DSH-S05

DSH-S03

I looked at this one. Of course, you can smoke sausage in it at a temperature of 37 to 135 degrees. But the conditions are suitable, it is very difficult to imagine such a smokehouse in an apartment.

Thank you! There is definitely nowhere in the apartment. I'll put it in the garage. I haven't bought it yet, I look closely, I owe it. I have never cooked before, and it will not be easy to buy everything you need on Chinese sites ... but you really want to, you have to sweat.

[xtmx]

xtmx, but what, the Chinese do not eat sausage? The most difficult thing will probably be finding the nitrite salt. And without it, the taste of a real sausage is difficult to achieve. I have studied this well, because because of the allergy to preservatives, I do everything with ordinary salt. But in the smokehouse and with the usual it turns out delicious. I also advise you to read here about jerky meat https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=399022.0 I haven't done it yet, but I salivate when I read, I will definitely try.

[Galinochka]

Galinochka, and I thought that the glazed balcony is an ideal place for damp-drying. Or do you already have a minus on the balcony?
I also can't figure out where to hang the sausages. You can't leave it on the street. However, in the summer, after all, they are dried, so it is possible in the kitchen, at room temperature, and in the refrigerator at night?

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%.

Lena, plii from at least some proportions in the studio how much meat how much nitrite salt, how much water bacteria

Or do you already have a minus on the balcony?

Depends on the temperature overboard. Now it's minus ten outside, it's a little warmer on the balcony, but it's also minus.
In addition, you were in an old apartment, the loggia there is warmer, because there are packages, and here there is single glass.

Huh. That please. These calculations were given by Pavel Kolbaskin. I kept all proportions blow to blow
Numbers:

Pork loin - 2 kg

Nitrite salt - 50 gr

Brine water - 300 ml

Starting culture Pekelstart - 1.2 g

The balcony is glazed with plastic, not insulated. I will think further.

And just something - the temperature difference on the balcony and at home. The simplest thing is to find a temperature switch with a sensor.The same box, as an enveloping element for anything, from a light bulb to a shade, and that's it.

Thank you, Lena, after the holidays I’m bothering, otherwise there are bacteria, but I’m afraid of them, I don’t know which side to approach.

It's minus ten outside now

Galina, and it always rains on New Year's, it is pouring today. I want to attach a sausage in the kitchen or in the boiler room.

Thank you, Lena, after the holidays I’m bothering, otherwise there are bacteria, but I’m afraid of them, I don’t know which side to approach.

I just tried using bacteria in dry salting. Already salted. Dry. sweat ohm I will report

Here, I'm getting ready for the new year. Smoked chicken legs, and made turkey breasts cold smoked and hot. One turned out like a balyk, and the second turned out like a pastroma

[Elena]

Elena, smart girl! Snacks prepared!

Yeah. Only my husband walks with a sly look ... I'm afraid they won't live to see the New Year's table ...

Lena, why are you torturing .. You give a photo, but don't share the recipe. Thanks to you, I already have a recipe for the studio, both cold and hot smoked smokehouse. And I want to be able to make balyks

Oh, well, what's the recipe. I salted turkey breasts for 4 days, at the rate of 35 g of salt per 1 kg of meat. Then I dried it a little - literally a couple of days - and half in a cold-smoked smokehouse for 3 days for 8 hours, and half, hot, took one hour. That's all the wisdom .... And the taste is different and it will be beautiful on the table ....... if it gets there

Thank you, I already have such a pot-bellied piggy bank. It is a pity that I learned your recipes late, everything planned is already pickled, we will eat out and by Christmas I will be again like you say sausage

Good recipe. I will try to cook according to your recipe.

[Chicken ham with hearts and paprika]

From the new:

Chicken ham with hearts and paprika



New Year's loin in the oven


Simple Pork Sausage Delicious

Tatyana M, my recipes don't open, but the photos are so delicious, but I don't see how they did.

God! Brain blow!!! : victory: Tanya, I read your recipes. Please tell us why you mix nitrite and table salt? Why are these proportions. Enlighten please

Thank you!
For all sausages except raw smoked and dry-cured, the use of nitrite salt alone is not advisable, you need to mix it in half with cooking ...

Tatyana, my recipe is not opening ...

Girls, Tatiana doesn't post recipes here, go to the Ki website. RU

Ninochka, thanks, otherwise I thought the computer was broken.

I want to boast and cry, my dears. Yesterday we took a sample from dry-cured sausages and sujuk. The first time I dabbled with starter cultures


This is for 3 days of drying

This was the first sample taken on day 8

[silva2]

silva2, cool sausages
why cry? With joy that they turned out good?

And this is pork sausage and pork + beef

It's in 10 days

This is a trial

Why are you crying? 8 days for a sausage is very little, it did not have time to ripen. She needs at least 3 weeks to mature. But that's my opinion.
Here is my dry-cured sausage from the 16th, it is being dried, for today she has such a look, she specially made a small sausage to try, see, cut it on 01/28/15 g

About crying .... Test. as it turned out, it wasn’t limited to one piece .... My husband and son-in-law * tasted * a sujuk stick and a small but pork ring. They look with well-fed and happy eyes and say, what day is the next test?
In general, I wanted to shoot a test every 2-3 days and describe my thoughts .. But with such * probers * I don't have enough sausage ..... Of course, the exclamations are BOMB! and FUCK! - comfort my vanity, but I would like to finish what I started, and not just take a picture of a happy and well-fed husband. In short, I hid everything in the cellar. Before that, naive, she kept at home

And today a well-fed husband with guilty eyes came ... Tomorrow I'll climb into the cellar ... my heart feels ... oh, it smells

Here I am about that Nina .....Now it is imperative to make microscopic sausages for the sample))))))

Abaldet
I haven’t touched the starter cultures yet, I’m waiting for a large purchase of meat, otherwise I don’t want to mess with a kilogram.
Poke Lena's nose into the recipe, otherwise I'm afraid without a prescription. Another question is which pork or pork-beef is tastier.

The husband said that all 3 sausages taste completely different. But - for his taste, everything is best with beef-sujuk and pork + beef.

As I understand it, the casings are natural?

About recipes
Everything is on ki. I'll just copy it here. I think Pavel will not mind, because we all learn from him.

Belarusian homemade dried sausage
Everything is very simple:
Ribs of pork belly - 5 kg;
Nitrite salt - 100 gr;
Cumin - 8 gr;
Crushed black pepper - 2 gr;
Juniper (dried berry) - 1 g, crushed.
Freeze the meat and cut it into 2x2 cm plates; 0.3..0.5 cm thick. Heat the spices in a frying pan for 1-2 minutes - ignite.
Stir the meat, salt and spices, stir and massage for a long time until the minced meat becomes sticky.
We fill the shell by hand or through a nozzle. We put it in the refrigerator for 2-3 days for ripening (or in the cold season on a balcony, terrace, etc. - in a cool place at +2 .. + 6 degrees Celsius).
Next, we dry our sausage for 15-25 days without drafts, without direct sunlight, at a temperature of 8-15 degrees Celsius.
This recipe was given without starter cultures. But they make the whole process much easier. They are added to the minced meat at the rate of 0.5 grams of starter cultures per 1 kg of minced meat. It is also recommended to add a mixture of Kristalut monosugars at the rate of 5 grams per 1 kg of minced meat.

Natural beef shell on pork sausage. and on sujuk and * pork * collagen

Thank you, Lenochka, now my hands are itching I’ll go around the site I’m eating sausages

[silva2]

silva2, Lena, your sausages are just a sight for sore eyes. (y) After your photos, the pens were combed back again, something urgent to do at home, especially sujuk.

Today, in my zero chamber of the refrigerator, I found a forgotten bag with pork ribs salted with wet salting ... I thought to do it on February 14 and, somehow I forgot ... .... I was upset ,, .. Not to scatter pieces of meat in my current life ... I opened the package ---- and to my joy the smell is normal ... Fuh .... I held it in the oven for about 3 hours. gradually increasing the temperature to 80 degrees ... Then hot smoking. brought to t-ry 67 degrees inside the piece ... Well, here's the result.


And this is a cutaway, on a buffet with bread. naturally homemade ....

[silva2]

silva2, Lena, you have to reprimand you!
Is it possible to spread this at night ?! I choked on saliva ...
How tempting the meat is ...
And also with homemade bread! Uffff ... Let's go eat something ...

🔗
With starts, 16 days, everything is ready in my opinion and taste! I overdid it with lard

Freeze the meat and cut it into 2x2 cm plates; 0.3..0.5 cm thick

Freezing the meat to cut it easier? Or is there any other sense in this procedure?

[Aunt Besya]

Aunt Besya, the beauty!!!! Reminds me of dry-cured from stagnant times ...

[Elena]

Elena, yeah, there is