Basja
And the other day I did an amateur pig Gostovskaya
🔗
Basja
You think this is all, no, I have made Moscow semi-smoked meat, it is also very tasty.
🔗 🔗
NatalyMur
Basja, Cool sausages! And what did you do for amateur? In a bubble? Krasava!
Basja
Yes, in a bubble.
NatalyMur
Basja, Class! I have 3 bubbles for six months already, I don't use it in any way ...
Basja
And I like the bubbles, I made mortadella in them, here's an amateur and also chopped ham.
NatalyMur
BasjaI don't feel the bubbles for long
Basja
Dear, I forgot to show, after all, I made amateur meat loaf according to GOST.
Sausage at home
Sausage at home
NatalyMur
Basja, wonderful bread - just the most tender amateur sausage, only in the form of bread
Basja
For Women's Day I prepared a cooked smoked sausage from premium beef (TU 49 RSFSR 364)

Sausage at home
and slicing
Sausage at home
NatalyMur
Basja, Nina- sausage just shine
And I have recently switched to cutlets ...
Basja
Cutlets by themselves, but sausage is a completely different matter.
NatalyMur
Basja, so I don't have time to eat everything ... but my son is a vegetarian
MariV
I'll start reading the topic from the very beginning ...
Scarlett
Virgins from Ukraine, look what you dug 🔗... Maybe someone will come in handy.In turn, I want to ask where someone takes sawdust for smoking and which ones you prefer - my eyes run up in the internet
orange
......... ddddddddddaaaaaa and uzhzhzh., I scratched the turnip, someday I will move on to homemade sausage. Drooling ........
Scarlett
orange, it's just scary at first, and then like clockwork
Vinokurova
Girls, well, I made my own sausage ... who needs sausages for sandwiches in the morning, come!
Sausage at home
Bon Appetit...
made according to the recipe "Imperial Cervelat" .. cooked in the oven at low temperatures ...
Sausage at home
Den76
Ukrainian fried

Den76
Sausage at home
Sausage at home
Vinokurova
Den76, SHA WILL DIE FROM THE SMELL OF TASTY !!!!!!!!!!!!!!!!
THIS IS YESAAAAAAAAAAAAAA ... AND AN ASSISTANT!
Den76
Sausage at home
OlegSelutin
NatalyMur, Good day. I have a question for you. I am engaged in smoking meat and fish (cold-smoked, hot-smoked). A friend asked to smoke a lamb carcass for him. I was advised to add nitrite salt to brine, I had never used it before. They brought, produced by Denmark, 0.5 kg, the carcass will be chopped into 6 parts for me, in what proportion should I add salt to 15 kg of meat. It says that this is enough for 3-4.5 kg of sausage. I'm afraid this is a lot. If you know, give advice. Thanks in advance - Oleg.
NatalyMur
OlegSelutin, Oleg, sorry, I used only 2 kinds of nitrite salt - from ka and Polish. Nitrite salt is very different, Pakat writes about this constantly. First you need to find out what kind of salt you have. If you need an urgent and competent consultation, I would go to the site I mentioned and ask this question to Pavel (Kolbasnik), there is a phone there, he is a professional and can help you.
OlegSelutin
Thank you. I'll call him tomorrow.
Scarlett
OlegSelutin, how would you like to see your work and get some experience? Maybe share? And welcome to our wonderful forum
ulaaa
Quote: Basja
Dear, I forgot to show, after all, I made amateur meat bread in accordance with GOST

Be kind, but you can look at the recipe for this bread somewhere
Thank you!
silva2
Sausage at home
I had a small anniversary ... 27 years of marriage ... a meat plate with my own hands
Scarlett
silva2, And I think, where have you gone - and you sculpted yummy!
silva2
Quote: Scarlett

silva2, And I think, where have you gone - and you sculpted yummy!
... So I'm a granny already ...... Nif ... which I do not have time
Scarlett
Wow! : bravo: Why don't you fast? Dumb for an hour? Congratulations from the bottom of my heart - now, granny, you will have to sculpt more sausages! Strength to you, health and patience! Well, doce with health and all the best
nut
Girls, here's the recipe for thishttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110264.1400 Someone saw "New Year's loin in the oven" on ki - I sit looking for half a day and did not find anything, if anyone saw it, give me a link
silva2
Sausage at home
And today we indulge in brawn from the shank, ears and tongue .. Made in beef blue.
Antonovka
nut,
Quote: nut
has anyone been to the Ki retail store on st. 1st Ostankinskaya st. 37/39

That's it, Irin, I'm going to get there, but it just doesn't work out
nut
Lena, I was there on Saturday, until it was debugged as it should, I needed 1kg nitrite salt, and there was one bag of 100g. Of course, I bought something there, but the sheep were not worth the candle - to go from the region. for a couple of positions, but at least now I know where the store is
Virgin, maybe someone knows where at retail you can buy nitrite salt is not expensive - I would immediately buy 5-7 kg. On Avito. ru is sold at 100r / kg, but a bag of 25kg is for me to hang myself with this salt
Antonovka
nut,
Ir, and you went by car - how was parking there? And what about the assortment - can you write to Pavel?
nut
Lena, I went by car, there are no parking lots, so we drove into some courtyard nearby and there the car was parked. Before the trip I spoke with Pavel, he said that he was a magician. opened recently and everything is not yet debugged with logistics and it is better to call the magician before the trip. and inquire about product availability
Antonovka
nut,
Thank you, I'll call then)
Lisichkalal
Can you please tell me how I understood the most delicious grilled sausages are made from minced meat, not minced meat. How do you cut it? Is it all by hand? There is a Bosch combine, it cuts into cubes, but they do not advise me to cut raw meat there.
Thanks to this topic and the girls from the forum, I ordered intestines and a meat grinder!
I want to make grilled sausages on DR. Oh, I hope that everything will work out))) and like it.
Another question about the size of pork intestines. On the market, they offered me a caliber 28 for sausages, and after reading the topic, I ordered 36/38. Right?
Lisichkalal
there is also a kenwood shredder, but the volume is small. A gram of 300 or 500 at a time can be crushed.
nut
Svetlana-zamlyachka for grilled sausages, in my experience, it is best to take intestines of caliber 40-42, but 38 is also suitable, but I only cut meat 70 PERCENT with handles, and pass the rest through a meat grinder with the largest grill. I don't use shredders at all
Lisichkalal
Irina)))), yeah, I understood about meat. Thank you.
It's good that I didn't order 28, I hope that what I took will fit.
Lisichkalal
bought meat. As luck would have it, I didn’t find a fat neck, it’s solid. Okay ))
So everything is ready for cooking, and everything flew out of my head already.
Mess.
Really re-read all 75 pages again (((ehhh
Lisichkalal
Yes, I'm still a sausage master)
On Thursday, I put the intestines washed in the refrigerator. I didn't sprinkle it with salt.
I got it, but they smell (((In 2 days they can deteriorate at +3?
I put them in water, washed the fry and now my hand smells very specifically, not spoiled product, namely chtol guts)) is this normal? it feels like it's a large intestine, not a small intestine.
Che is not right with me.
Throwing out the guts or trying all these smells is the norm?
Tashechka58
Lisichkalal, or maybe the intestines are not cleaned?
Lisichkalal
Peeled, maybe bad? the butcher said you can use it right away. Visually there is a little of some kind of product on the walls, but not much at all.
Scarlett
Svetlana, soak it in a very weak solution of potassium permanganate (see the current so that the crystals dissolve), or grind it with dry mustard - if there is anything left unrefined on the intestines - it will go away with the mustard. In fact, the intestines have a slight odor, but there is a little - after frying everything will be OK
Lisichkalal
Tatyana, thank you, it's up to you), find potassium permanganate in France))
I made sausages! From the whole process, only this smell was not pleasant!
Fried first in a frying pan. Delicious !
The next day they did it on coals. Fried (((it turned out dry and not at all what was in the pan.
And I blanched 1 batch of sausages, but not the second. So those that are not blanched liked more.
Ovelini
Good day everyone))) Take me into the ranks of those who want to make yummy meat at home. Received the package a couple of days ago
Sausage at home
I am still waiting for a parcel with ki with nitrite salt and shells.
I read the whole topic here, in the head everything is going on the shelves, but something is scary with my hands, I did minced meat yesterday, I thought to start with sausages, and then I just got information that it is better not to start with sausages not experienced (((that it is difficult to stuff thin shell minced meat of such a consistency ... Eh, I got scared and made minced meat on dumplings and manti and put everything in the freezer Torn with desires like that monkey where to start I don't know (I’ll think
silva2
Lisa, good morning! No need to be afraid !!! Personally, I started with a ham .... Or rather, with the purchase of a ham maker))))) Then I tried to cook the same minced meat (which I made for the ham) in a sausage casing .... And then ...... I bought a smokehouse ... .. And then ..... I don’t buy a store for 2 years)))) The main thing is the first step ... And you have already done it ...

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers