Sausage at home

[Nikitosik]

Nikitosik, Everything is much simpler than with boiled-smoked ... But longer ..... Sniffing ambrosia ....... 80s my youth .... Here it is a time machine ..... Recipe available from Angela https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398098.0

[silva2]

silva2, this is just unreal!!! Like from a store.

Thank you very much for the praise ..... I myself am pleased to look at it - and my husband has)))))). The sausage turned out to be dense, very fragrant ... And it smells differently, in contrast to the store

Lena, I admire you and your skill! also fired up to make sausage.
I tried to make it dry-cured in a dryer, without nitrite. the first pancake is lumpy. did not like the sausage. now I will buy nitrite. and accessories for sausages. I will try.

Something boiled-fried sausages-vechinka I do not work out, to the delight of the courtyard cats. We must try to make dry-cured

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398098.0

Where did you get these super-new hooks?

Pork cervelat, Moscow uncooked smoked and sudzhuk - and where to get all these miracle recipes? Angelina made dry-cured sausage - it turned out very tasty!

Has anyone used a shell like this?

I bought it today in Auchan. Before that, I had nothing to do with natural casings.

What confuses you in this shell? Exactly, as in the picture I did not use, but I use pork constantly. I do not like artificial.

[I am Nina,]

I am Nina, nothing bothers you yet. Except lack of experience. What if there is something special there? Any subtleties? There is almost no experience with sausage, but with ham a little more than ...
I made the shell myself several times before. From the used soft milk bags, I welded the required size, in terms of diameter. But there already immediately, for example, temperature restrictions.

[Konstantin]

Konstantin, they will need to be well rinsed from salt and spilled with water inside. Lightly put on the tap and spill so that the salt is washed out and the smell disappears. All. I use such sausages for frying and dry-cured sausages.

First, the shell needs to be washed well, maybe I'm so sensitive, but I can smell all the smells, so first wash the shell under running water from the tap, then put it in water with 1-2 tsp. baking soda for 30-40 minutes, then drain this water, pour in clean water, you can add either 1/2 tsp. citric acid or apple cider vinegar. After this procedure, the shell will be snow-white, and vinegar or lemon will beat off the smell. Then rinse the casing well under the tap and you can stuff. When stuffing, try not to stretch the casing too much, otherwise it may burst.

Thank you girls.
Me after a recent epics with delivery syringe for filling now can not wait to try the whole process in all its glory.

I bought it today in Auchan.

In which department did you buy?
And how much?

I'll take a look there.
Thank you

[Miranda]

Miranda, in the meat department. In the Auchan that opened this summer, which is located in the Zelenopark complex, near Zelenograd. Price 120 rubles with kopecks per package. Production - Lyubertsy.
In another Zelenograd Auchan, they were not on sale, but they confirmed that there are. Although, in order to ask someone, I looked around there. But they even remembered the price.

Thank you girls.
Me after a recent epics with delivery syringe for filling now can not wait to try the whole process in all its glory.

And I have, fortunately, no problems with delivery by this office. I got the syringe, but I'm waiting for the intestines. Maybe I'll buy it faster here.

In which department did you buy?
And how much?

I'll take a look there.
Thank you

They are in Gagarinskoye almost all the time.Sold in the raw meat department, where the meat is in factory packaging. Usually between by-products and rabbits.

In which department did you buy?
And how much?

I'll take a look there.
Thank you

recently, Metro has ... in the raw meat section

[Countryman]

Countryman, kil, Thank you!
They have an information department in front of the entrance. A couple of times there I asked about some product - is there and where. But they don't always answer exactly. Because they need the exact name.

I'll ask and see for myself.

Advice is urgently needed !!!!
Making sausage today. What Kenwood attachment you need to mix the minced meat (I have it in pieces).
And yet, how to prepare an artificial shell? Do you need to soak it somehow or start right away and that's it?
We make dry-cured sausage.

[Natusichka]

Natusichka, k-shaped.

It depends on which shell.
It is better to soak collagen.

[Natusichka]

Natusichka, they answered about the nozzle, they also answered how to prepare the shell, but one must bear in mind that if the shell is wide (45 mm) ordinary, it will take a long time to dry. For damp there is a thin collagen straight shell.

[Nina,]

Yes, thanks girls. Angela wrote to me, I took the shell from her.
The meat was mixed with K-shkoy.
The casing was used 45 mm, because I bought one, even for sausages and a larger one. T.E. 45 is the most suitable for our dry-cured sausage.

Nina,and how long will it dry and dry? We, in principle, are not urgent, because until the post.

[Natusichka]

Natusichka, depends on many factors, including where you will dry it, at what humidity, temperature.

We dry on the loggia, there is a positive temperature (about 5-6), in a dehydrator (a box with a ventilator)

I make boiled sausages and small sausages.
I prefer polyamide barrier (which does not pass anything) casings.
I didn't eat well with collagen:
- almost a third of the sausages burst during cooking;
- the sausage during, so to speak, "cooking" (I bring sausage loaves to a temperature of 73 degrees in a gas oven - there are no healthy pots, and it is not needed) dried significantly;
- when I boiled sausages in water, salt and spices were boiled out of them;
- well, storage (in a barrier polyamide sausage I had for two and a half weeks - and at least that, but collagen began to grow moldy ...).

In general, I gave up collagen casings (and I didn’t even try any casings), switched to barrier polyamide ones, simply, cheaply, reliably, and - what I stuffed there, I got it at the output, no losses + shelf life.

[kukuin]

kukuin.Share sausage and sausage recipes

[Sausage recipe "A la doctor-amateur"]

kukuin, Share sausage and sausage recipes

I will gladly share in the near future (how the time will be, after all, writing in letters is hard work, but for now the work is stuck), I will share recipes (in fact, I have two - I stopped on sausages and wieners) and experience (about a year instead of sausages, then the cutlets turned out until I figured out).

If you are interested, there are specialized sausage sites (for example - I eat sausages) - there is a lot written about it (recipes, adaptations, materials).

Added Wednesday 21 Dec 2016 05:12 PM

Sausage recipe "A la doctor-amateur"

Ingredients
- lean pork - 1975g
- beef - 700g
- lard - 720g

- nitrite salt - 78g
- phosphate - 5g

- water - 780 ml

Spices (unit of measurement - 1/4 teaspoon):
- sugar - 6;
- garlic - 6; (dried - granulated or ground)
- ground allspice - 18;
- a mixture of seasonings No. 1 - 12;
- nutmeg - 12;
- white or red hot pepper - 3.

Explanation of ingredients:
The ratio between pork and beef is not so significant (the spouse prefers when beef is replaced by pork, it turns out juicier, more tender, with beef it is more elastic).
Important proportionality between the amount of nitrite salt and the weight of everything else (meat + lard + water). The recipe yield is 4.2 kg of sausage. If you want to make more / less - recalculate proportionally.
Phosphate (citrate is possible, but you need to pour it a little more) - protection against the fact that the meat (usually I take pork shoulder blades) for sausage may not be fresh enough. Phosphates are present in fresh slaughter, but before being sold, the meat is aged (allowed to mature, fermentation occurs, ...) and they become less (the acidity of the meat changes), therefore, in order not to get broth-fatty edema (water and fat will come out of the sausage - it happened ), I insure myself, I add phosphates.
Nitrite salt - without it, instead of sausage, a banal cutlet will turn out. This is common salt with 0.5% sodium nitrate. It is not possible to get poisoned (if it is dangerous to overload, then oversalt it so that you cannot eat).

Explanation of spices:
All seasonings are dry, ground or granulated.
Sausage seasoning mixture No. 1 is the first of 7 numbered GOST spice mixtures developed in the 70s. Ingredients: glucose, black pepper, nutmeg or cardamom.
I think it can be replaced with half the amount of black pepper.
The quality of seasonings can differ significantly (for example, I bought nutmeg in Oshan, that's why I pour a lot, bought in a bag was much more fragrant).
The seasonings are revealed around the third day after the sausage is cooked.

Manufacturing
I turn the meat in a meat grinder with a fine (3mm) lattice, salt with nitrite salt, add phosphates, mix thoroughly (in fact, massage) and in the refrigerator for salting for 12 hours (put it overnight) or more (how to get it).
I also scroll the bacon in a meat grinder, either through a fine grate (if I want no pieces of bacon to be seen in the sausage), or through a large grate and into the refrigerator.
After the meat is salted, I divide it into portions for making an emulsion, put it in plastic bags, roll the meat in bags with my hands into flat sheets ~ 1 cm thick and put it in the freezer.
I put water (~ 1 liter) in the freezer
I divide the lard and spices into the same number of servings.
The portion weight is determined by how much your chopper-chopper-blender-mixer-cutter-or what you can grind at a time (to make an emulsion, in the first successful experience in making an emulsion I used a small tefal mill with a liter bowl in which the berries were ground, the portions were grams two hundred, in general, the choice of a device for making an emulsion is a big topic). I (I have a cutter with a 3.7 liter bowl) break everything into 6 servings:
- meat - 457g each;
- lard - 120g each;
Seasonings for each portion:
- sugar - 1/4 teaspoon;
- garlic - 1/4 teaspoon;
- soul pepper. - 3/4 teaspoons;
- seasoning number 1. - 2/4 teaspoons;
- musk. nut - 2/4 teaspoons;
- white or hot pepper - 1/8 teaspoons.
Water - 130 ml per serving.

After the meat has cooled to a plasticine-like and even slightly frozen state, I cut a layer of meat into pieces and, together with seasonings, into a cutter. I grind to the state of an emulsion (sour cream-like mass) adding chilled water in the process. My cutter takes one and a half to two minutes. A minute after the start of grinding, I add lard, but if I want to see lard in pieces in the sausage, I add 15 seconds before the end of the grinding.
Important! the temperature during the preparation of the emulsion should not exceed 12 degrees, otherwise the risk of broth-fat edema increases!

Further, after all the portions have been ground, I fill the sausage casing (I use a transparent AMIFLEX-T barrier with a diameter of 80 mm).
I stuff it with a sausage syringe (to stuff 3 kg of sausage at a time, you need a 5 liter sausage syringe), you can use a meat grinder with a nozzle, but it's very inconvenient, long and noisy.

Next, go into the oven at minimum heat (the oven can be opened slightly) until the temperature inside the loaf reaches 73 degrees. The air temperature in the oven should not exceed 80 degrees. Loafs with a diameter of 80 mm reach readiness in 2-3 hours.

Important! not to miss the temperature rise - somehow my wife lulled me - the sausage in the oven exploded chstichno - I had to wash the stove and spoil the sausage.

I cold the finished sausage in cold water and in the refrigerator.
I've been doing it for more than a year - the quality is stable (but for some reason pilaf always turns out differently)

My husband is getting ready for Christmas:
🔗

And here is the result!

🔗

Now she is drying in a dehydrator, which her husband made himself.

As promised, I am showing the result of my husband's work in making sausages.

🔗

These are ready-made sausages and meat after the dehydrator and smokehouse.

And this is their cutting:
🔗

The sausage turned out to be very tasty, but it is soft, I would like it to be harder, like in a store.
Maybe someone knows how to achieve this.

Hang for extra drying. A well-dried sausage should decrease from its original weight by 35-40%.

[I am Nina,]

Hang on extra drying

I am Nina,, so it dried for a month, decreased well, but inside it is soft.

If the drying process was disturbed, then the outside of the sausage got "hardened" (you can see it in the photo), but inside it is not yet quite ready. When drying, it is necessary to create conditions so that the sausage dries from the inside out + the correct moisture content.

When drying, it is necessary to create conditions so that the sausage dries from the inside out + the correct moisture content.

How to create them in practice?

Yes, and I want to know how to achieve this?
And how can you see from the photo that the sausage got hardened?
How could the drying process be disturbed? She was all the time in the same conditions ...
Please help me figure it out.

Pope's works. Smokehouse on wood and no nitrite.

Added Thursday, January 12, 2017 12:20 PM

[Galya]

Galya, what a beauty!!!! Can you detail the recipe and technology?
And, if possible, look at the slice.

[Natusichka]

Natusichka, Natusechka, sausage should not be in the same conditions all the time, you should control the entire process from start to finish. Of course, I'm not special either, I'll tell you how I make dry-cured sausage.
Before drying, the tied loaves are sedimented for 5-7 days at a temperature of 3 + -1 ° and an air humidity of about 87%. You must find a place where you can create such conditions. I have a sausage hanging in the refrigerator door at a temperature of +4 and an initial humidity of 82%. To create such humidity, I cover the sausage from the outside with a film, measure the humidity with a hygrometer. You can put a bowl of water.

Everyone has different conditions in the refrigerator, so it is necessary to monitor both temperature and humidity on a daily basis and, if necessary, adjust. The shrinkage should be 1% per day, so the sausage should be weighed before drying and throughout the drying time. If, under control, weight loss is greater, then from time to time remove the loaves for rest for 1-2 days, wrapping them in cling film or putting them in plastic containers that are also in the refrigerator. In addition, during rest, moisture is redistributed, from the middle of the loaf it passes to the outer layers, which contributes to the fact that no hardening is formed. The total drying time is 25-30 days, and the weight loss should be from 30 to 40%. And that's how it dries up

and the result

This algorithm should be taken out on 1 page of the topic. it seems to me.

[I am Nina,]

I am Nina, weight loss 1% per day linear or exponential?
That is, every day by 1% to the original weight or to the weight of the previous day?

All calculations are carried out to the initial weight, the decrease in weight is closer to linear. But you understand that it does not always work out the way we want, it may turn out that, under all conditions being equal, drying is not 1, but 3% (due to the fact that the refrigerator opens more often, I mean myself).

[Basja]

Basja, I understand, that's why I asked for clarification. After all, you are adjusting the process just in terms of drying out. This indicator is a regulatory signal.

[I am Nina,]

I am Nina,what delicious food !!!!!! Such a delicious slicing !!!
I'm in a deep swoon!
What is this sausage made of?
After drying-curing, the husband still smokes sausage in the smokehouse on wood chips, maybe this is too much?

It all depends on what kind of sausage you are cooking. I try to make sausage according to Gostovsky recipes.Well, I do not have enough imagination from myself to invent something, when everything has already been invented before me. I take the recipe and "edit" it for myself. I cook no more than 1.5-2.0 kg at a time. meat. There are two of us and we can't eat much, but I use a collection of recipes and technological schemes for the production of sausages edited by Yukhnevich. In this collection, everything is described point by point, how to salt the meat, how it grinds, how to stuff it, how to dry it, smoke it, etc.
This is my amateur pork sausage, raw-cured (in the GUEST it is raw-smoked), I just don't have the smoking process.
py. sy. I apologize, this is Soviet sausage according to GOST 16181.

[nut]

nut, Thank you! Dragged into the burrow!

this sausage is Soviet according to GOST 16181.

So cool! And where can you see the recipe itself and the technology? While the post, you can do it, just by the end of the post it will be ready.

In "Collection of recipes and technological schemes for the production of meat and sausage products", compiled by KP Yukhnevich.

[I am Nina,]

I am Nina,, thanks, you need to try to find.

I am thinking of making a cervelat or some similar sausage for the first time, but I don’t know where to start, what is offered for dry-cured for beginners from simple recipes?

Girls, I'm new on the forum and not very familiar with the topics. So I beg your pardon if I got into the wrong topic with my sausages. Can I show photos here? Just the other day I was sausage and brought you her fresh one. Just now cut

how does it taste? it looks like a ham