Sausage at home

[Vinokurova]

Vinokurova,
Hello girls. Only now I looked into Temka. Alena, what exactly are you interested in smoking in a multicooker-pressure cooker?

[sleepyhead]

sleepyhead, Sveta, I myself have forgotten that I wanted to ask))) sclerosis ((((
In general, I'm interested in sausage and meat ... with fish it already works well ...

Yesterday something like that rolled over me and I decided to make the third run of smoked chicken - I had 2 chilled carcasses of 1.850g each, I cut out the breast of both (I just don't have it very much). In a saucepan, 3 liters of water + 3 tbsp. l. with a slide of sea salt + zhmenka peppercorns what is there + dry herbs (what is) + a sprig of fresh rosemary and thyme + dried celery pieces + 5 pieces of lavrushka. Boiled for 10 minutes and put 2 carcasses in a highly boiling marinade, cooked for 10 minutes from the moment of boiling. She pulled it out and left it on a wire rack overnight to dry, in the morning she began to smoke beech sawdust in her smokehouse Anuka, time 60 minutes. At the end of the cycle, the carcass was t * - 74 * left to cool in the smokehouse, and she went to school for her granddaughter. The chickens turned out to be simply gorgeous - the taste, the color is simple And now the photo
this is a smokehouse
and here are two girlfriends, the most delicious place to the people

eat and enjoy

[nut]

nut, here's the word, I don't have this very place in the chicken, but from yours (chicken) I just chewed it off

Ira !!!! What a priest !!!!! In the sense of chicken!

Another connoisseur came up

[Irina]

IrinaWhere is your smokehouse? Probably it cannot be used in the house. I really want to buy such a smokehouse, but I don’t know where to put it.

[velli]

velliUntil Ira is not responsible for her, I personally have a smokehouse on the balcony.

[Elena]

Elena, Lena, I have a glazed veranda. Since it is winter now, is it possible to use it. Does it smoke a lot if it is not placed in a special container or other device? I'm directly all concerned about this problem. And you want and inject as they say! Or is it better to abandon the purchase?

Girls, take me into your ranks. I have a question who smoked chicken or sausage in the Hotter Airfryer? Otherwise he stands idle. And he has a smoking function.

[velli]

velli, I also have it on the balcony. Smokes, of course. But I open all the transom and close the door to the apartment. There is practically no smell. For insurance, after the end of the process, I quickly lean out onto the balcony and spray it with an odor neutralizer (a freshener is hardly suitable here, but I don't use them at all). Everything is fine. True, I once forgot to open the windows - it was YES! I don’t forget anymore * JOKINGLY * And if you have a private house - just beauty, on the street somewhere under a canopy of smoke as much as you like

Good morning everyone ! Girls, my smokehouse works in the kitchen on the stove under the hood, in the photo you can see a newspaper on the stove, the smoke from the cracks in the smokehouse lid goes directly into the hood and there is no smoke smell both in the kitchen and in the apartment at all. I tell you this honestly. Before the first use, my husband grumbled - "now, now you stink the whole apartment with smoke", then I sent him to the garage and said that as soon as the smoking time was coming to an end, I would call and come - if there was smoke, I would not do it anymore ... So he arrived before the call and at the entrance to the apartment did not smell the smoke, but smelled the smell of smoked chicken. I smoke, of course, not every day, I try to prepare several types of food and smoke it in 1-2 approaches, probably 5 times already, I asked the neighbors in the corridor about smoke - no one sniffed out anything In the summer, of course, I will smoke on the loggia with all the windows open , but only because of the economy of electricity - the hood is still 2-3 hours scars The conclusion is this - if the hood pulls well and the air duct is not clogged, then the smokehouse in the kitchen is not scary

[Scarlett]

Scarlett, nutGirls, thank you all very much for your feedback and advice! Irishenka, I don't even have an extractor hood in the kitchen. I am going to change the furniture in the kitchen in the near future and put the hob instead of the oven and hang a good range hood. The truth has not yet decided which one to buy.Irish can you advise which one you have? if there is practically no smoke in the kitchen? In the meantime, you will probably have to smoke on the loggia.Tatyana, now, that is, especially in winter, the windows on the veranda are frozen. My windows are not hinged, but retractable, which is bad in the winter. When smoking, you can open only the middle window, but it is wide and I think the smoke will go out through it well into the street. I live at 16. house on the 14th floor. And in the summer I will smoke in the country.

[velli]

velli, so in winter, sometimes not everything can be opened, how it turns out - but it pulls out into the street and so well (it is so interesting to watch how the neighbors walk under the house and suddenly begin to sniff - it smells of sausage)

Valentina, I have all the large BOSCH equipment, except for a coffee machine

[Tatyana]

Tatyana, I imagined how the neighbors stand and nose lead to the smell of sausage that you smoke on your balcony! Thank you for your understanding and inspiration for "smoking business".

: hi: Irisha, I also love BOSCH. Washer, microwave, the hob will now stand. It will be necessary to look at the hood of this company.

[nut]

nut, These are chickens !!! just a feast for the eyes ..., already drooling! Really, I will also be tempted to go to the smokehouse .... Today the ham came, and I have already muddied the ham in it, now it should ripen in the refrigerator. I bought all kinds of sausage casings and make all kinds of sausages. Now we crack sausage instead of bread! Now I'll show you a little how I get it.
I bought these smoked intestines.
I tried to stuff it through an electric meat grinder, and something didn't work ... the mass is viscous and while you push it ..., and it strives to rise back behind the pusher. In general, I found a way out and now I do an excellent job with a cookie press.
From a kilogram of meat, you get three pretty bars.
And I began to cook in bags for freezing and pump out the air with a cocktail tube, they are obtained as in a vacuum. And then it seemed to me that they kind of boiled down just in water.

You can even see from the photo that liquid is released through the womb during cooking.
Well, here's the result!

[Nikitosik]

Nikitosikwhat a good idea - by the press. We must try, otherwise through a meat grinder one torment. Two must do it.

[Nikitosik]

Nikitosik, a sausage recipe? So delicious!

[kirch]

kirchSo I, having suffered with a meat grinder, decided through this press ..., and OOO ... happiness !!! So cool and most importantly fast.

Catwoman, Sausage recipe, based on ,,blende sausage,, chicken breast looks like pieces of bacon, optical illusion. I had 500 gr. ground beef. 500 gr. cut the chicken breasts into pieces., 10 gr. sausage salt and 6 gr. simple salt, since I still have dried paprika with salt 5 gr. 3gr. black pepper. 3 gr. dry garlic, and 50 ml of cold water.
I kneaded the minced meat like a dough in a machine for about 10 minutes, then added all the dry spices and breast, kneaded a little and you're done. Then I stuffed it in the refrigerator for a day. “I filled it in,” and in a multicooker, on the “multi-cook” program, we cooked for 2.5 hours. Immediately after the end, I cooled it in ice water and refrigerated it for at least 6 hours, tried to cut it earlier, but it seemed as if it were not dense, but how it would lie down ... that's the thing!

[nut]

nut, Scarlett, Girls, today I became the owner of the Anuka smokehouse. Smoked small pieces of 500-600 grams of leftovers from the ham, lay in the marinade until better times. I combined them and stuffed them into the roll net. It turned out 2 things, each kilogram. From above she smeared the rust. butter and sprinkled with sweet paprika for color. Sausages, previously boiled and frozen, turned out very well. The next step is chicken and brisket. The chicken has already boiled, it is flowing around. I'll smoke in the morning. Irishenka, how is it better to make chicken shoulders "? Maybe they should also be boiled a little in the marinade? By the way, your marinade is too good and fragrant!

[Valyush]

Valyush, I do not boil anything, just marinate in brine, dry and smoke. Apparently our Nut packed with high-quality chicken, we have one g ...., it falls apart even after a short heat treatment. If in doubt, I heat it in the oven like a sausage - 40-60-80 for an hour

[Scarlett]

Scarlett, Tanyushenka, I'm just all upset! Yesterday smoked chicken and chicken shoulders. I dipped the shoulders into cold brine (I cooked the chicken in it and did not pour it out) in the morning, and smoked it in the evening. Dried them, coated them with grilling spices + pod. oil. They lay down for about 30 minutes and began to smoke. For 60 minutes they smoked, but there was pink in the joints. It was necessary to give a little more time or smoke with preliminary scalding, then it would be the very thing. The chicken turned out delicious. Before smoking, I cut it into 2 halves along the spine. The next step is pork ribs. I think I'm sitting here how I can do them, so that everything will work out from one time.

[velli]

velli, I (like everything else) soaked the ribs in brine for a day, and then smoked them - I didn't really like it, it was pinkish and damp. I walked in the oven for a couple of hours at 80 degrees - it turned out the very thing. But here is one drawback - the apartment smells of smoked ... I think you need to dry them after pickling, then the oven, and then smoke ... But this is so, thinking aloud But the chicken is completely smoked, nothing pink is noticed - for sure, your chickens are better, but we just have one chemistry. Domestic chicken in life will not smoke like that

[Tatyana]

Tatyana, Tanya, today I finished cooking these unfortunate hangers in the oven. I laid them in a baking sheet, covered them with foil in two layers, wrapping them tightly along the edge of the form. The temperature in the oven was somewhere around 150-160 degrees. and they stood somewhere at least 40-45. It worked out well. By the way, I did not smell a nasty, smoked smell. I thought it seemed to me, but my son came home from work, went into the kitchen and the first question: Mom, what smells so delicious? Tan. you're right, you need to smoke only after heat treatment, and complete! And then after that, engage in smoking to impart a smoked flavor.

[velli]

velli, from and I have the same opinion. But my husband loves just purely smoked wings, and chicken legs .... sometimes. We don't celebrate kuru much at all

[yo-chica]

Since Thursday in business: Servelat "Yuzhny", then "Moskovskaya" and lastly "Chorizo". Another cold-smoked chicken slipped between the sausages.
Servelat "Yuzhny" After stuffing

After pre-smoking, boiling and final smoking

Incision


"Moscow"
Smoking, cooking and final smoking together with Yuzhny


"Chorizo"
After stuffing and drying overnight


Chick


Thanks to everyone who shared their experience in the sausage business. Separately yo-chica for the shell, Flint_2002 and Kolbasnik for recipes and technology.

I tested Biovin, the intestines filled up very quickly, and vacuumized them into bags. I wanted to see it tomorrow or after tomorrow. And then what to do to be beautiful? Into the oven? All at once or take it out of the freezer as needed and fry it a little? Or all at once in the oven, and then in the freezer?

Girls, today I became the owner of the Anuka smokehouse.

And can I give me the address where they bought Anuka's smokehouse, otherwise I thought that it was removed from production ... I dug everything and I won’t find it anywhere.

[Tatyana]

Tatyana, Hello! Please tell me, do you wet the wood chips, and how much do you put in the mold? the last time I had alder chips (before that I smoked on apple, but ended up), the roofing felts did not guess the amount of brisket was too smoked and with a slight bitterness. Although smoked for 30 minutes. I took it out to the balcony for airing tomorrow I will take a sample. Probably have to change the chips.

[Valya]

Valya - I soak wood chips in water for min. 3-4, now I pour a little more than half into a measuring cup, now I use beech chips - I bought a pack of 1 kg in Ozone, not 1 liter

] Irish, thanks for the answer! They will now order wood chips from Ozone, if any. And I swelled almost a whole glass. For the penultimate time, I poured half and dry apple peel on top. Everything was fine and the smoked smell was pleasant and not bitter. Live and learn!

I have a sausage day today ...Olesya ochchchchchchchen respects this food grandma is glad to try

Sausages and sausages with ketchup and mustard ... Sectional photo, respectively. I took the recipe from Pavel Kolbaskin .... Thank you very much !!!!

and another ham to catch

[Elena]

Elena, good morning!!!

I haven't read the whole topic, but I can ask you .... Do you use your meat to make your masterpieces (you grow it yourself) or buy it on the market ???
Thanks a lot in advance for your answer !!!

[Umka19]

Umka19, Lyudmila, unfortunately I have no opportunity to grow meat. I live in the 16th floor on the 13th floor. Therefore, I buy farm meat in a store or at the market, although I already have * my * sellers

and this is pork ... just the first minutes in the oven

[silva2]

silva2, flax with kutchup and mustard is it in the sense of minced meat or these jelly blotches? Well done as always

These are jelly inclusions .... Hot tastes, as my husband said, are similar to sausages in sauce, and cold tastes of ketchup and mustard are not so pronounced, but also very good. Thanks for the praise .....

[Elena]

Elena, thank you very much for your response!!!

I wish you health and strength for the embodiment of further masterpieces !!!

[silva2]

silva2, awesome photos! It seems to me like a child with a sausage. Just tell me, if you can - you first make jelly from mustard and ketchup, and then add the pieces to the minced meat? Often cliche on kah, but I have not yet met such a miracle

[Scarlett]

ScarlettThere is even a video recipe. It seems like ketchup is frozen then crushed and minced before stuffing.

Tanya is diluted gelatin with sauce and water in a ratio of 1 * 3 * 2 .. that is, for one part of gelatin, 3 parts of ketchup and 2 water .. mixes and heats up to 80 degrees ... cool the slices and add to the minced meat

[silva2]

silva2, Viktor57, thanks for answers! It's just that I'm mentally preparing for the sausages, so I'm digging into everything

Today I have a sausage sausage day .... Olesya ochchchchchchchchen respects this food grandma is glad to try

Sausages and sausages with ketchup and mustard ... Sectional photo, respectively. I took the recipe from Pavel Kolbaskin .... Thank you very much !!!!

Can you have a recipe? I already found

For the holidays, I used to dry sausage ..... Pork cervelat, Moscow raw smoked and sudzhuk ..... I managed exactly by March 8

Added Thursday, 10 March 2016 15:38

It * I blinded her from what was *

Added Thursday, 10 March 2016 4:51 pm

And this is the whole harvest

[silva2]

silva2What sausages !!! I admired the sausages and wieners ..., and then there's such a raw smoked sausage. I think there is a recipe on the site.