Sausage at home

Irisha! I do everything according to practically the same scheme ... Ambassador dry pitch salt, vacuum, 57 * for 3-4 hours in sous vid .. Then hot smoking ... In our case, 2 cycles ... T e 2 hours.
But before, I diluted salt-sugar in water, added lavrushka, nutmeg, coriander and cardamom ... I brought the water to a boil, turned off and put the shank in a saucepan ... After the water cooled down, I wiped the shank with napkins, rubbed with grilling spices and garlic -and in the oven under the grill .... Also very good

Pork neck next to the knuckle

... The cooking principle is the same

Yeah, well, Lena's beauty, how much salt do you put per kg? I understand so - salt without spices, in a vacuum for 14 days, then cook for 3-4 hours at 57 * (I don't have a sous-vid) and in the conclusion 2 hours in a smokehouse - right? Do you use any spices after salting? And in the smokehouse, after 1 hour of smoking, do you put the sawdust back in, or what?

Ir, 14 days with wet salting ..... And with dry salting and in vacuum, 2-4 days will be enough ... If ordinary salt, then I put 15 grams of salt per 1 kg of product ... If Peklosal-17-21 gram per 1 kg of meat. And then everything is correct, sous vid 3-4 hours and a smokehouse

.. In our case, 2 cycles ..

Lenochka, can you tell us more about your case?))))
In my smoker (Brand) hot smoking mode and cold smoking mode .. a hot option is possible immediately after a cold one ...
Which case will be mine?

[Vinokurova]

VinokurovaYou have a multicooker with hot and cold smoking function, right? In this case, you need to ask the girls, Ira and I just have Anuk's electric smokehouse. There is a temperature of 150 * and smoke ..... HOW the multicooker works, I, unfortunately, do not know ... Sveta sleepyhead, experimented with hot smoked sausage ..... Write to her in a personal, so she will see faster.

[Elena]

Elena, Thank you

Lena, in short, I will make a knuckle according to your first experience, that is, a decoction, etc., then under the grill. The reason is that the shank thawed out and I caught a slight "smell", so the heat treatment will be to the maximum. Work with chicken tomorrow and if something decent works out, I'll show you

What do you mean if? ; -; -D will definitely turn out !!!!! don't even worry !!!!!

[nut]

nut, I learned to fight with a LIGHT smell .... soda! I soak it in water with a generous soda bag for half an hour or an hour, and then for half an hour or an hour with a couple of tablespoons of vinegar per liter of water about - everything goes perfectly!

oh, Tanyuha !!! Thank you so much for the advice! You never know cho ... And to scatter products now ..... not those times

That's right! I used to just soak it in a solution of vinegar - not that coat, while cooking it is still a mixture of vinegar and byaki ... And so - I liked it! My mother-in-law soaks veal legs, head and so on in a solution of soda after milling, then it is easier to rub off and does not sour while soaking
I once worked at a meat-packing plant and our girls squeaked for the kidneys, but I could not understand them - it still smelled like not soaking and cutting the ducts - that's where they advised me to trick with soda and vinegar. I can eat kidneys

Wow!!!! And about the kidneys, I never thought ..... Rassolnik, with kidneys ,,,,,, mmmmmmmmm ... Tanya !! thank you very much!!!!

And how much is it?

Tanyukha! how fast to weigh in grams? : girl_haha: otherwise everyone has different zhmenki

My foot is small, I think - 1.5-2 tbsp. spoons, yes you try it yourself - and you will understand everything (soda is also mind not squandering)

Lena, I am showing my works of today:
loin on the bone
and chicken
the chicken in the photo turned out to be beautiful, but in life it was a natural negro, it was smoked 2 cycles up to t * 75 * inside the meat, the chicken was thinner by almost 400g and the smell from it was thermonuclear smoke, it reported sawdust for the 2nd cycle - maybe it didn't need to be taken to the loggia will disappear overnight

[nut]

nut, I sat here, thought and decided - for the New Year I am going to you ABALD photos !!!!
I sometimes also raise blacks, but nicho, on the balcony for a couple of days - and buit as new! The color will remain, the strong smell of smoke will go away! I here accidentally made a funny conclusion that the best sawdust is beech! I was advised by a man from an internet store, I immediately bought a bag from them, well, so as not to get up twice. how swore my husband was indignant while carrying this bag from the post office. But sawdust - that's it! Before that, I took fruit - so smoked meats bitter on them, but here even if I smoked it - everything is OK! You just need to let it air for a couple of days

girls! beauty is what! Ira, the smoke will disappear, by the new year it will be the same ... And today I have a tasting of sausages ... Olesya appreciated it !!!! Bursting by the ears cannot be dragged away.

[nut]

I wish everyone to greet you! While I am getting to know your creations, I am typing theory. On holidays I will probably try something easier. I walked around a bunch of websites selling worms and spices, and yesterday I was pleasantly surprised at the Metro store. Pork and lamb casings of various standard sizes and packing of 5 and 91 meters are in a corner on a rack. 91-meter so are 150-300 rubles cheaper than in online stores (from 750 rubles to 1000 pork, 1200 lamb). 5-meter packages of 113 rub.
nut, about chicken: another time try to warm it up in a smokehouse, first without chips, and then (on the second run) add chips at the end of the process for 2 hours (usually this time is recommended for hot smoking). In addition, when I was looking for a culinary thermometer, I drew attention to the bird scale as the highest temperature product requiring heating to 85 * inside.
He himself, of course, also violated this canon. I prepared it like this: I tarred the chilled carcass with a gas burner with a can, then rubbed it with a curing mixture (proportions are often mentioned here), packed it in a baking sleeve, stood for 2 hours (maybe more), Put it in a pot of water (I wanted it in the oven, but there from 150 * only) heated until small bubbles appeared and to a minimum. After a while, he repeated the heating to bubbles - for at least 2.5 hours, sometimes turning the bag with the carcass (perhaps it would be better under a little pressure). He took it out, cooled down (poured about 250ml of "wallpaper glue" juice-jelly), hung it under the fan, it gets weathered (dry out) came home from work and went to a cold smoked smokehouse for 4 hours (in fact, somewhere it turned out 2-2.5 because of the low temperature outside and wind generator of cold smoke is often extinguished). And finally, an attempt to insert a photo:

[Tanyusha-Scarlett]

Tanyusha-Scarlett , thanks for the praises and for the advice on beech chips, I was straightforward - I have to look
Lenochka - what a "sweet" granddaughter you have, but how grannies' sausages may not be tasty, I would have cracked them myself in an instant
Victor57 - thanks for the advice, this is just the beginning - we will experiment

The photos did not go through, although the button to add an image to the message is present and the download was

[Viktor57]

Viktor57, upload the photo to the gallery, and then insert it into the message

Thanks for the advice! Somehow it passed.

[Viktor57]

Viktor57, as I understand it, you got a boiled-smoked chicken? Well, have you tried it already ?. how was it?

To say boiled is not quite so. I don’t even know what to call this action? is in hot water ~ t85 * in a baking bag. That is, I try to get closer to hot smoking in time using cold smoke t20 *. My wife liked the taste: the meat is quite dense. In general, it resembles a grill without a crust and with a smoked smell.

The bag for baking at low temperatures is close to the sous-vide technology ... only there is a vacuum ... the product does not come into contact with water ...
I congratulate you on a delicious dish !.

I also have no contact with the external environment, only on my own juices. + salt, spices. The vacuum would be better. Although I try to squeeze out the air to the maximum, it still turns out a bubble when the water is heated.

I also have no contact with the external environment, only on my own juices. + salt, spices. The vacuum would be better. Although I try to squeeze out the air to the maximum, still, when the water is heated, a bubble turns out.

In my vacuum, the bubble also inflated a couple of times ... obviously, there was a bad adhesion, but the water in which the product was perceived remained clean ... so you have an accessible semblance of suvid ... according to your wife's feelings, I did conclusion..

: rose: Len, what a fine fellow you are that you photographed your granddaughter Olesenka with a sausage in one handle and a piece of bread in the other. It's fun to watch! By the way, Olesenka is so similar to the daughter of my future daughter-in-law, just one face. I also made baby sausages especially for her, but unfortunately he did not take a picture of how she ate them! Helen, can you reveal the secret of delicious baby sausages?

[Viktor57]

Viktor57, do you have a multicooker? (nothing that I'm on "you"? - we somehow accepted it) I specially took a new cartoon with a manual mode - for ham and other low-temperature ones, although you can put it in the oven from 30, but it's expensive to drive it And instead of a bag for baking, it is convenient for me to use ordinary cling film, I wrap it very tightly - and nothing flows out, but I cook on the lower insert of the double boiler, water at the bottom
nut, yes look - I accidentally found it completely, I literally got a whole bag for a penny, almost at the cost of delivery And so the prices are small boxes ogogo

There is a cartoon Redmond m90, but it's in the apartment. Yes, and I usually choose more than 2 kg of chicken in 5 liters, it may not fit (I heat on gas in a 7 liter saucepan). The oven gas was specially checked with a thermometer min 147 * then goes out. There are no problems with "you", he himself.

[nut]

nut, I sat here, thought and decided - for the New Year I am going to you ABALD photos !!!!
I sometimes also raise blacks, but nicho, on the balcony for a couple of days - and buit as good as new! The color will remain, the strong smell of smoke will go away! I here accidentally made a funny conclusion that the best sawdust is beech! I was advised by a man from an Internet store, I bought a bag from them right away, so that I didn't get up twice. how swore my husband was indignant while carrying this bag from the post office. But sawdust - that's it! Before that I took fruit - so smoked meats bitter on them, but even if I smoked it, everything is OK! You just need to let it air for a couple of days

Tanya, and I am such a bag myself ...

[silva2]

silva2, and he still booted all the way, sho looks like a moron .... who buys such volumes of sawdust .... sho they will think of him at the post office - sawdust for money I offered him to justify himself in front of the postal workers with homemade sausage - categorically disagreed! The funniest thing is that at first he suggested that he himself make these sawdust in the village, when they will cut firewood for a bath ... well, well .... she explained that resinous ones do not go, birch, too, preferably fruit ... yeah .... Priv I didn’t have enough self-filed bucket for me - from under mayonnaise, I didn’t have enough patience for more ... is silent after that

I also boast: oops: Yesterday they killed a pig to NG. and reworked everything. We made sausages from all the guts, well, and the saldison is independent. I’m thinking about how to cook the belly more delicious. And so for the meeting: ded_m: and ready.

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[dandelion]

dandelion, Oteta our way, according to Khlebopechkinsky !!!!

[Tanyusha-Scarlett]

Girls went I went in circles around his Negre named ryaba yesterday for dinner decided to check it out what to say - an excellent result: yahoo: meat juicy and tender, well-roasted, I peel of course not eat, my husband liked it, but said that not enough salt. Tomorrow I'll go to the carousel, buy more chickens and slightly change the processing time of the carcasses in boiling water and the smoking time. Thanks to everyone who shared their experience and advice with me.
Tanyusha-Scarlett - a separate merci for you for advice on beech chips, ordered in Ozone, will be delivered after the New Year

[nut]

nut, tell me your corrections later !.

[nut]

nut, I wrote to you there that I didn't like boiling water! Rather, it should be processed like a sausage - 40-60-80 degrees ... But this is purely my opinion

We make sausage in a multicooker for steam, as in the industry sausage is cooked with steam. only liverwort is boiled in water.The time depends on the diameter of the shell, from 30 to 1 hour. After boiling, immediately in cold water for 10 minutes. You can also make boiled smoked, first steam and then smoke.

[dandelion]

dandelion, Oteta our way, according to Khlebopechkinsky !!!!

Yeah, we can't do anything else ... just a lot and only delicious!

Happy New Year members of the forum! As they say, a test of the pen or my first sausage according to the recipe from here "Ukrainian with potatoes":

made a nozzle and a centralizer.

stuffed with a manual meat grinder (3 hands are missing)
the cutlet from the remainder showed a slight salty decided to boil until t = 85 * water.

then in the oven until t = 80 * inside the loaf.
and hot cut.

I salted pork a little 1.3 kg of trimmings from the ribs, added a little sugar and put it in the refrigerator down on 12/30/15.
Half scrolled in a meat grinder, mixed everything with the addition of nutmeg and granulated garlic and 5 peppers from the mill and again in the refrigerator 1.1.16 g.
Today I added potatoes, mixed it, stood for an hour, stuffed into the womb Ф = 36mm L = 1.5 meters, 1.5 kg of minced meat entered. I waited about 2 hours, warmed it up in water (I drove out the salt a little), then according to the recipe from this branch.

[Viktor57]

Viktor57what an appetizing cutter !!!! And how does it taste with potatoes? A complete second course? Both meat and side dish in one package))))

Filler instead of pieces of bacon. Hot potatoes are a little dry (maybe this is the variety). And the number (4 not large) does not pull on the side dish. The family liked it.

On vacation I tried the recipe of the "Moscow" Chereva (36 mm), of course too small for this species.
The lack of nitrite salt spoiled the design somewhat
Ingredients: beef 1 kg, cold smoked lard 200 g, salt, sugar, 5 peppers through the mill, nutmeg.

And I would try!

Alas, I gnawed the last crouton today. There was nothing, I did not take into account the salted bacon from the mistakes (it was necessary to salt 18g, not 20). I'm waiting for the protein shell F45 for solidity. We already have nitrite salt.

So she was late ...