Sausage at home

[Akvarel]

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

The beans are over (I adore them myself), I ought to do it, but this year we have beans at the price of meat, the toad presses to give 15 UAH per glass, but I'll fill it up like a boar licking There are a couple more jars of lentils - I didn't expect it myself, but VERY tasty Husband eats on holidays. Just kidding, of course - come and treat

Is the recipe possible?

Akvarel, Galya, I’m going to lay out all the recipes, but my computer doesn’t allow me to throw pictures, so many masters have been with me. The last one said to buy him brains - it seems like he should help, my husband should agree with a specialist today, otherwise they have been planning to beat me here for a long time that I’m all I just deceive, but myself
Significantly salt a peeled (gutted and headless) small fish (I have herring) with a mixture of salt and sugar in a ratio of 2 to 1. I take the mixture by eye, I do not weigh anything. After a day I wash, dry and smoke. Then I put it in jars, fill it with odorless vegetable oil, cover it with lids and put it in a pressure cooker for 1 hour on "Jellied". I'm rolling up. Mustache! What is not clear - ask before it's too late, for now, two of us will be beaten for a fish flood in a sausage theme

Today I stuffed dry-cured sausage. At night, I hung it up on the window to dry it, opened the window slightly. Tomorrow I'll hang on the refrigerator door. I made a little for testing, from half a kilogram of minced meat. She laid two little ones under the yoke on the sujuk.

[sleepyhead]

sleepyhead, You are not Sveta ... you are Mayan bee

[silva2]

silva2, Lenochka, it's easier for me, I cook a little bit, no need to make dishes for a big family like you! Therefore, I often experiment. And, perhaps, the most important thing is that I am retired, I am full of free time.

I want to praise the online store one more time (the girls seem to have already written reviews about it). On October 26, I made an order, immediately sent the data for payment. But I don't have a card, so I paid 27 at a savings bank. 27 threw the scans to them on the e-mail and called (it's not expensive to call me, because this store is Rostov). They said that tomorrow they would send it to EMS (I myself wanted such a delivery, they delivered it to the door of the apartment for 250 rubles). Already delivered yesterday morning. Everything is perfectly packed, the casing is beautiful. True, their nozzles are more expensive than ours on the market, but I did not order them, I placed an order because of the nitrite salt. Who cares here is the link to the store: 🔗
They are sent to Russia. The minimum order is 500 rubles. Just keep in mind that upon delivery by cash on delivery, the post office will also take an additional amount for the money transfer.

[sleepyhead]

sleepyhead, in Rostov there is an online store with em kolb and k and, there is a very good assortment, in my opinion there is a retail store.

soneyka, in Rostov there is an online store with e mkolbas, there is a very good assortment, in my opinion there is a retail store.

Oh, that's right, but I didn't know, he thought Moskovsky. Thank you.

I took out a smokehouse yesterday. It got colder .... I want hearty food. I didn't want to mess around with sausages, so while the chickens, underworms and roll
Here help yourself
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Marina-respect and respect

Marin, do you pre-process the chicken?

Marin, do you pre-process the chicken?

I redirect the question to an expert. And you? I once tried to boil it (brought it to a boil and cooled it down) - so it all went straight for me. I think that everything will be OK with the homemade one, but the purchased one Or is it like a sausage - at 80 to hold for a couple of hours?

No, the chicken was not pre-processed. This is not a whole carcass, but chicken quarters.
I put everything in the smokehouse at once and the roll and chicken quarters and underwire.Smoke at 85-90 "1:10 did not let cool in the smokehouse, because I wanted to stick the thermometer in the roll and check its readiness and finish smoking if anything .... The thermometer showed everything was perfectly prepared
I still want to try to smoke kobas in a natural womb .... But I worry about how the womb will behave.

Chereva behaves well)))) I smoked .... It's just that the question arose about the chicken for a reason ... I generally love to take one recipe, and cook it using different technologies ... The result is different ... So I am the last I keep the chicken at a temperature of 65 * for about an hour, then smoking .. Everyone likes it more

Do you need nitrite for smoking in the womb? Or it will look more natural without it. In our market, a woman periodically sells home-smoked ... Well, what a delicious and beautiful sausage asked says that for minced meat (large pieces) they use only salt and spices, nothing else.
Chen I want to make the same colas at home
Another would be to understand how to calculate the cooking time for a fairly thin sausage, and even not a whole piece, but minced meat with pieces, otherwise I am fed up with this method of scientific poking

Personally, I make homemade Ukrainian (Do you mean it?) I do it without nitrite Salt at the rate of 15 grams per 1 kg of meat, 6 grams of dry garlic .. I don't add water, I fill the womb, I let the minced meat ripen until morning, in the morning in the oven for 150 * half an hour. Then hot smoking. Yes, in this case I pierce the womb, when I add water to the minced meat, I do not pierce

[Elena]

Elena, beauty is delicious

Have you forgotten about the recipe for drying sausages in the dryer? We wait

So it just hangs and dry. with air circulation, ..... And I still make smoked cooked there ... I bring it to 70 degrees. AND THEN SMOKED. I check the TEMPERATURE with a thermometer inserted into the sausage loaf

Hi there! Today I cooked a hot-smoked sausage in the UNIT pressure cooker-smoker. Sheer disappointment. I just fooled my head in vain. There is absolutely no smoked taste.
Next time I want to try combined smoking.

[Elena]

Elena, and at what temperature do you dry and how much, approximately, in time?

T-ra is the smallest -30 *, and it is dried in the dryer for week 2. But this is approximately a plus or minus. A week later, they begin to try the sausage - has it spoiled? And about half of it dries to a normal state ... My husband says that they gave this share of the gods ... Zeus of the Kharkov spill, also to me

Thank you Lena, I want exactly the type of Ukrainian sausage, just not just fried, as we are used to, but hot smoked
I'll also try it ..... How do you advise for smoking it is better to mince with water or without. For an ordinary home, I always add some water, but here I don't know straight.

My husband likes it more without water, but it's all a matter of taste ..

Lena, do you collect the set of spices for sausages yourself or use ready-made ones? I use black pepper, garlic, nutmeg for the Ukrainian sausage in the womb. It's all right? Or what to remove to add for smoking? Thank you

I use dry garlic, black pepper and really like the smell of juniper berries

[sleepyhead]

sleepyhead, Svetlana, I was also disappointed with the result of smoking at Unite. Hot smoking is not suitable for sausages. I haven't tried it on a cold one, but I think I should try it, just before smoking it, you need to boil a little and dry the sausage. Svetlana, do you wet the wood chips before pouring it into the cup? I personally don't, but some advise moistening for a more intense smoking. And what kind of sausage did you make in the smokehouse?

[velli]

velli, Valentine, hello!
I think that only cold smoking sausage will not cook, although I cook fish cold, it is better to try it either in combination or bake before cold smoking.
This is my recipe. If not dry-cured, then I don't add lard, I use pork ham, there is quite enough fat. I also cooked from boneless chicken legs (also delicious)
I grind the meat on a fine wire rack. I tried to make half of the minced meat in pieces - I didn't really like it.For half a kilogram of minced meat I add 3 cloves (not heads!) Of garlic (I skip it in a meat grinder along with the meat), 1/2 tablespoon without a slide of salt, nutmeg, a little cardamom, thyme, rosemary, basil (a little), black bitter pepper (I add hot red to the chicken in all dishes, including sausage), coriander (a lot, I love it), saffron. I pour some water into the minced meat, in such an amount that the meat seems to let its own juice. I don't knead the minced meat for a long time. I put it in the refrigerator for an hour. I'm stuffing my guts. I pierce them with a 2 ml syringe on top. I put it in the oven on a silicone mat 180 degrees for 50 minutes. The sausage is a little juicy, but still juicy. Then I take it out of the oven and immediately fry it on both sides for about 7 minutes. I really like my recipe, so far I'm not going to change it. An excellent sausage turns out. I tried to cook it, but not in the oven - I didn’t like it, the taste of meat in the finished sausage seemed to be boiled. I have no opportunity to maintain a temperature of 80 degrees during cooking, since the stove is gas, so I cooked it at full boil for 10 minutes, then fry it.
After the smokehouse she also fried the sausage.

Do you wet the wood chips before pouring it into the cup? I personally don't, but some advise moistening for a more intense smoking.

No, I don’t wet it. Something I am afraid that it will not have time to burn.

the result of smoking in Unite

So you cooked sausage there or smoked it already ready to give it a "smoked flavor"?

So you cooked sausage there or smoked it already ready to give it a "smoked flavor"?

No, not for flavoring. I put it raw, smoked it on hot smoking and then fried it for 6-7 minutes.

Girls, I never cook only smoked sausage, first the oven, bringing it to t-ry in loaves of 67 *, and then hot smoking ... Or immediately frying in high smoke at t-re 90 degrees in a smokehouse, and then the oven and bringing to the desired temperature in sausage loaves

[velli]

, I never cook smoked sausage, first the oven, bringing to t-ry in loaves 67 *, and then hot smoking

So you do it very correctly and competently - here the girls have already discussed on the site that the smokehouse is suitable (by and large) directly for imparting "smoked meats" - for cooking sausages, it is not quite suitable for elementary temperature conditions ...
Therefore, I am at Valentina's (velli) u clarified ....

for cooking sausages, it is not quite suitable for elementary temperature conditions ...

Girls, we don't have smokehouses, but Unit pressure cookers-multicooker-smokers. There, in the hot smoking mode, everything is prepared quickly, under pressure, like in a pressure cooker.

Svetochka, thank you for answering for the two of us! And many more thanks for your sausage recipe and cooking technology! Here's how to get together I will definitely do so. I also really like to add a lot of different spices and a lot of garlic to the sausage. My husband and son love this one. And I, on the contrary, mix the minced meat for a long time until white threads and of course I cut some of the meat into small pieces. I add lard to the Amateur only, and so I take meat with fat from the ham. I’m lying, I’m adding a meat grinder with large holes through the grill. I make all the sausage in the oven using the method of Tatiana M from the "ki" forum. I also order everything for sausages there. In the future I want to bungle "Ukrainian" and "Hungarian" hunting with a lot of paprika and hot red pepper, but for Hungarian I have not yet found a specific recipe.

... I make all the sausage in the oven

I got confused then ... in the oven or in the smokehouse-pressure cooker? And then what did not work in the smokehouse, if at first they did it in the oven?

[* Anyuta *]

* Anyuta *, In a pressure cooker-smokehouse, I smoked sausage made in the oven. I just lacked the spirit of smoked food like Krakowska! The sausage was very weakly saturated with smoke and looked pale and could not be compared with the store Krakowska. This was at the very beginning when I bought a pressure cooker-smoker.I didn't experiment with smoking sausages anymore. As I said, I make sausage in the oven: Chicken, Cervelat, Amateur. Ham in blue and others ... The result suits me completely, but the bad thing is that they do not have a smoked flavor like in the store. Alas!!!

[Lena silva2]

they have no smoked flavor

read the topic about the smokehouse (brand's) - it was from that topic that I learned a LOT of new things about smoking for myself - and more specifically, on what ingredients is it better to smoke and what will give the "color", and what the smell ... I think you will be pleased surprised when you find out that the girls use apples as (instead of) wood chips, and as I wrote above, in my opinion Lena silva2, juniper, etc. I am sure that you will want to experiment with smoking again ...

loki, and as I wrote above, in my opinion Lena silva2, juniper, etc.

Thank you for your trouble. For example, I read the topic. I tried juniper and apples, did not make much impression. Anyuta, we have already cooked in this pressure cooker-smokehouse more than once. It turns out wonderfully fish and already salted bacon, because they can be cooked in cold smoking, no steam is used there. Combined smoking more or less produces only chicken wings. Legs or meat cooked hot or combined are absolutely not impressive. But you gave me an idea. So I have not tried it - the finished product can only be smoked while cold smoking.

Anyuta, I haven't looked into that Temka for a long time, now I jumped into the very edge, the girls are already there and the meat marinated before is cooked cold. So thanks again for the tip!

Well ... Today I conducted an experiment again. I cooked a little sausage in two ways:
1. Baked in the oven for 50 minutes, then cold smoked for 15 minutes in a multicooker pressure cooker = UNIT smokehouse and then fried for 6 minutes.
2. Put raw in UNIT for hot smoking for 20 minutes. Then she let off the steam and turned on cold smoking for 15 minutes. Then fry for 6 minutes.

Experiment 1 failed - no smoked taste.
Experiment # 2 was a success. The result is a finished product. Excellent smoked taste. I liked it very much.

To make sure that this technology (No. 2) of cooking smoked meats in this pressure cooker-smokehouse from raw products is correct, I also prepared chicken legs. It turned out great. And before, when I first cooked cold smoking, then hot, it turned out to be nonsense.

CONCLUSIONS: To get a good taste of smoking in a pressure cooker-multicooker-smokehouse, you must first put the raw product on hot smoking, then release the steam and turn on the cold one.

P.S. Previously, I tried to cook hot smoked sausage, and the legs, first cold smoked, then hot - smoked taste did not work either there or there

Here are some of my sausages. Not very beautiful, a little overcooked the one from the oven:

well ..... the New Year's marathon is open .... 2 weeks ago they salted 2 flank rolls and 2 pork knuckles ... at the steering wheel in front of the ambassador I cut a bone and glued a piece of meat. then I put it in a vacuum bag ... now I'll put it in the oven

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[Lena]

Lena , well, you have beauty: girl_curtsey: I also opened the season - I smoked the loin on the bone, sealed it in a vacuum and gains its taste, the dry-cured sausage dries on the loggia, the raw-cured sausage is also salted, and the boiled-smoked one is already ready and vacuumized. I also want to make a hot or cold smoked chicken, but I don’t know how to salt it and how long it takes; I didn’t find a recipe on a well-known website. There is also a knuckle in the freezer - you also need to do it

Irina, I made hot-smoked chicken ... Salted and just salt, and once with nitrite ... in principle, no one noticed the difference ... salted with a wet salting-for 1 liter of water 100 grams of pitch-salt, and dry for 0.5 kg chicken a teaspoon of salt without top ..... in the first case it was salted for about a week, and in the second 2 days.

Spun sausages for children ..... well-groomed. ....

[silva2]

silva2, Elena!
For a supertech tank!

100 grams of Peklosalt

And what is it!

This is a nitrite salt ... Polish ... it is so called - Peklosalt

So it's just nitrite ... nitrite salt? Yes? well this is for super ...
And yesterday I pushed the knuckles and pork into the freezer ... here I am ...

Lena, take it out at a run !!!! Really delicious thing turns out

[Lena-Silva2]

She took out the shank and chicken from the freezer Now the question is HOW TO COOK Lena-Silva2 - give the recipe to the studio