Sausage at home

[silva2]

silva2, Elena can not calmly look at the photo of your Angel These eyes are mesmerizing, they make you smile involuntarily! It's just a miracle, not a child! May God grant this Little Man health. to his parents and his grandmotherElena!!! Lena, what a craftswoman you are! I wish you success in cooking and sausage-meat creativity!

[silva2]

silva2, but being in the store, there is no temptation to buy ready-made, and not sausage for half a day ???)))))) I've bought a smokehouse, and it turns out, and laziness very often takes its toll

[velli]

velli, Valechka, thank you very much !! And about the sausage ..... I don't eat it, I'm already 16
years vegetarian .... But I smell very well .... Shop smoking is not at all that. And by the way, my friend went to work in the sausage shop in the summer .. She told a lot ... it's just horror. And since my family is very fond of sausage, I would rather spend my time cooking than later on in hospitals. And sausage has to be about a week.

And one more thing ... Sometimes a piece of sausage is lying around ... So, it does not spoil ... it just dries up .... It turns out a sausage very similar to * a tourist. * Remember? Hungarian, in my opinion. The store sausage does not dry out, it disappears.

[silva2]

silva2, I went and got a podcherevochku, a red fish, I will buy wings I will smoke)))) I will go buy meat right now .. what kind of sausage would you recommend to cook ??? In the photo above, this is Moscow, as I understand it? Do you wither chicken balychek first and then smoke it or just dry it and smoke it for a couple of days? Forgive me for a bunch of questions, too lazy !!!!!! I'm going to sausage !!!! Thank you

Lena, do not tell me a homemade sausage in a natural casing how best to smoke? Pre-cook in the oven, and then hot smoking, or can you go straight to the smokehouse? Thank you

Oh, girls, write about the sausage - very informative!

Hello everybody! I have been sausage for a long time, with varying success, but I know for sure that I will not eat the store one. My family really likes minced ham sausage.
Turkey breast 1kg
Turkey thigh 1.5kg
Fat pork 0.5kg
Water 200ml
Nitrite salt 60g or a mixture of 30g nitrite and 30g common salt
Cardamom 10gr
Dried garlic 15g
Basil 10gr
Sausage casing, I like collagen casing.
The meat must be chilled.
Cut the turkey breast and half of the thighs into 1cm pieces, chop the remaining thighs and pork in a meat grinder with a 2mm wire rack.
Combine the meat components, add salt, spices, knead the minced meat, gradually adding water, until the water is completely absorbed and white threads form when the minced meat breaks.
Stuff the minced meat in the casing, leave the formed sausages in the refrigerator overnight. After taking it out of the refrigerator, we leave it at room temperature for an hour or two.
We cook in the oven for about 4 hours at a temperature of 80C, until the temperature inside the loaf reaches 68C, then quickly cool it under cold water and put it in the refrigerator for 10-12 hours. 🔗
You should get such a sausage.

but being in the store there is no temptation to buy ready-made, and not sausage for half a day ???

And you try to cook it at least once, and I'm sure you will immediately fall in love with homemade sausage.

and not sausage half a day ???

It doesn't take too long to get ready. And it is also convenient that first you cook the minced meat, then a break and, then, in a few minutes, the sausages are stuffed. This process goes quickly in a meat grinder. And you can cook at a high temperature for a maximum of one hour, it turns out to be delicious, I just forgot to write that sausage should be put in a preheated oven, now I will add this to my post.

and while in the store there is no temptation to buy ready-made, and not sausage for half a day?

After yesterday's news that the WHO has equated store sausages, sausages, ham, bacon with tobacco (hazard class 1) in carcinogenicity, well, it does not even arise at all ...

[silva2]

silva2, I went and got a podcherevochku, a red fish, I will buy wings I will smoke)))) I will go buy meat right now .. what kind of sausage would you recommend to cook ??? In the photo above, this is Moscow, as I understand it? Do you wither chicken balychek first and then smoke it, or do you just dry it and smoke it for a couple of days? Forgive me for a bunch of questions, too lazy !!!!!! I'm going to sausage !!!! Thank you

Marin, I've tried it differently. First, hot smoking for an hour, with temperature not exceeding 90 degrees ... And vice versa .. First, at low temperatures, I bring it to 70 * inside the loaf, and then smoking. The result is a little different, but both are tasty. Chicken balyk was first salted, then cold smoked, and dried sweats

I use collagen casing

[silva2]

silva2,
And where do you dry the sausage?

After yesterday's news that the WHO has equated store sausages, sausages, ham, bacon with tobacco (hazard class 1) in carcinogenicity, well, it does not even arise at all ...

PPTs ..... But in the subject, the most expensive sausage at the manufacturer's price is 35 hryvnia kg (dollar 20, this is to make it easier to translate rosiyanka). This, of course, already includes both the profit and the salaries of the workers, and, in fact, the cost of the sausages themselves ... For reflection, my friend does a very skilled job - she cuts off the ends of the sausage before vacuuming .. HER salary is 3.500 hryvnia It works _day, night , 48. The person who vacuums the sausage-5000.6000 hryvnia ... The question is how much does the technologist, the owner and, in fact, what is it from what, what are our sausages made of?
Girls, we are not lazy, we save the health of our loved ones ...

I stopped buying sausage a long time ago, at first I got hooked on homemade boiled pork, I cook it in the microwave for half an hour. And now I am delighted with homemade sausages.

[silva2]

silva2,
And where do you dry the sausage?

In the cellar .... I have 14-16 * there and from 50 to 60% humidity

Here, and I have a problem - there is nowhere to dry, but I want dry-cured. The girls dried in the electric dryer, I'll try it too, but it will turn out a little expensive because of the electricity.

Can hang dry on the window? I have old windows, not plastic ones, there are cracks.

Can hang dry on the window? I have old windows, not plastic ones, there are cracks.

I used to be so dry ... I just got sick of hanging from the fridge on the window

I used to be so lethargic ...

Thank you. It became easier on my soul

: hi: Helen, what kind of smokehouse do you have? I have a Biovin smokehouse with a portable thermometer, but I used it 1 time and that's it! I didn't like it and I abandoned it. I love to make sausage, but I don't smoke sausages.

Valechka, I have Anuka's smokehouse. Electric smokehouse. FROM to say that I am happy with her is to say nothing. I bought an electronic thermometer with a temperature probe and I regulate the temperature myself. For cold smoking, my husband made boxes out of moisture-resistant plywood, I insert a cold-smoke generator there. I have already exhibited a photo, but I will repeat

this kind of smoke slowly comes out through a small hole in the lid of the box

[sleepyhead]

sleepyhead,, Sveta, I also used to dry the sausage in the dryer, my husband modernized it a little

The lid was turned over .... the Veterok dryer

Thank you Lenochka for the photo of your smoker. What a rugged husband you have! Comes up with all sorts of things for you! Helen, where does smoking take place? on the street or wherever.

I'm smoking on the balcony. I live in a 16-storey building on the 13th floor. There is no smell in the apartment. The balcony certainly smells ...

Cold smoking is a long process. Minimum 24 hours.

[Lena]

Lena , I bought myself Anuka a month ago - an awesome smokehouse for the house, prepared all sorts of goodies according to recipes from ki, the family is out: girl_manikur: The husband first looked at her like that, said - "the whole apartment will be smoked with smoke", and as a result, a slight smell was only felt in the kitchen and then only near the hood - in short, I'm happy like an elephant

: girl_blum: I also live in 16th floor. house on the 14th floor. From such a smokehouse, I would be in seventh heaven, but alas, I have to be content only with the Unit 1210 pressure cooker-smokehouse.I smoke chicken, pork brisket, thighs and wings, but you can't make sausage there, but I really want my smoked one!

I was still smoking tofu cheese ..... well, that's something, I'll tell you. how I will take a soy cow from my daughter (we make vegetables to Leska on it), I will still ... Even in Anuka I make kebab on skewers ... not ... Anuka is a vital thing

[nut]

nut, Irina, from which site did you order Anuka? (if possible, in a personal). Thank you.

[Lena]

Lena , about cheese and lula kebab - you can recipes, please
Valentine , I also live on the 6th floor of a 14-story building, so I have cold smoking on the loggia, my husband made a smokehouse hall. smoking myself, I just showed him a photo of the box from Lena, and on Anuka I smoke right on the stove under the hood now, and in the summer I will also be on the loggia with all the windows open, and Brand's smokehouse has retired

I have to be content with only the Unit 1210 pressure cooker-smoker.

but you can't make a sausage there

Here is a recipe for smoking sausages in a pressure cooker-smoker, I'm going to cook one of these days:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=163005.0

In the cellar ... I have 14-16 * there and from 50 to 60% humidity

I don’t want to scare anyone, but in our parents' house they have recently opened all the cellars. Honestly! They took out all the canned goods and vegetables that the people had prepared for the winter - they waited for St. ... the season and now with food, and people tried, prepared

[silva2]

silva2, Elena, with the dryer is very interesting), but why are you turning the lid over, what was the cylinder made of (otherwise it is a pity to break the pallets, but your idea)? And in more detail, how much time and at what temperature? You made it raw, right?

Hi there! I found a video in which sausage is dried, hanging in the refrigerator door. So I will. And here is another interesting video, but I'm afraid to do dry-cured without nitrite salt, I've read about botulism

I don’t want to scare anyone, but in our parents' house they have recently opened all the cellars. Honestly! They took out all the canned goods and vegetables that the people had prepared for the winter - they waited for St. ... the season and now with food, and people tried, prepared

Tanyul, my cellar is under the garage. And under the garage there is also a bathhouse .... Guarded garage

[silva2]

silva2, Elena, with the dryer is very interesting), but why are you turning the lid over, what was the cylinder made of (otherwise it is a pity to break the pallets, but your idea)? And in more detail, how much time and at what temperature? You made it raw, right?

Liza, we are turning the lid over, because it is differently on the cylinder, the infection will not get in, and without her there is no air circulation. The cylinder itself is made of food grade stainless steel

Today at 5 o'clock I hand over my jackets and write everything in detail

[Elena]

Elena, Thank you, waiting for details

Tanyul, my cellar is under the garage. And under the garage there is also a bathhouse .... Guarded garage

Fuh! And then I was going to live there! : crazy: And times tama all under protection - mona calmly to herself chew a sausage and about nothing not to think! : wow: Beautyaaa !!!
You are current, you showed the pictures, but don't give the addresses to anyone, otherwise the parasites will run

and I still have stew from the autoclave ... in your opinion, Tanyush's recipe ... and homemade cowbass under lard ... but honestly honestly I don't know the address ...

Well, I myself have this stew like shoe polish - and with mnyas, and with duck, and with various cereals, and canned fish, and even homemade sprats in oil, but I would have your sausages - that would be fine.

Movchi ..... and sometimes guests will come to you .. .. and there are beans? or even I'll screw up

[nut]

nut, thanks for the help

even homemade sprats in oil

Is the recipe possible?