Sausage at home

sausage tastes like sausage. Delicious. True, I didn’t salted the beef, and the light one made from chicken legs and pork is not greasy, very tender and put everything just right

Lily! What a sausage !!!! You are a fine fellow !!!

dry-cured whips prepared

with starts did? Mine dried up in 3 days in a lamb shell. Heavily fast.

Yeah, with starts. For my husband and I, this is the most delicious sausage

And what kind of shell? Is the apartment dry? How many days? In my environment, no one is engaged in sausage, there is not even anyone to talk to. Well, they eat and that is joy.

Pork 2 kg
Bessastart (starter cultures for meat ripening) 2 g
Crystallut (a mixture of mono-sugars that starter cultures feed on) 6 g
Nitrite salt 30
Mix of spices for dried sausages 5 g
Chili pepper 5 gr

Grind the minced meat with a meat grinder with a 6 mm grill. We mix in start + crystal, let stand for 20 minutes (I got an hour, or maybe even more). Then add salt and dry spices, mix everything well and thoroughly. Knock out into the shell, twist it every 10-20 cm.
We post it in a warm place for a day.
A day later, the sausages turned red. While it's cold outside, I hang it out at room temperature for a day, and then in the attic (it's cool there, but not cold) and forget it for a week. It is possible and less, but I love the dry. And my casing is sausage collagen straight - 🔗
And of course there is more fuss in the summer. In the summer, after a day in a warm place, I will put it in the refrigerator for 2 days.
Two days later I took it out of the refrigerator and hung it in the kitchen (in a cool place without drafts at night, I did it for 18 hours).
24 hours in the refrigerator
12 hours at the window
After that I weighed the whips - the shrinkage was almost 50%, and it was possible to dry up to 30%. That is, the whips are ready.

I look and admire ..... very good sausage)))) smart !!!! keep it up ! do not stop there, move on !!! good luck !!!

sometimes you are lazy to tinker with this sausage ... but you can't do a little, otherwise there is a lot of work, and the output is zero. And there are many, so who will eat in such quantity. I made two loaves last time and froze some of them. I took it out of the freezer yesterday - my husband is not saying at all. But the whips are good - they lie as much as necessary in the refrigerator, they do not deteriorate. It makes sense to mess with them. And they are very tasty!

We'll have to try again. Now the conditions on the balcony are less favorable. And yours, straight, handsome.

sausage tastes like sausage. Delicious. True, I didn’t salted the beef, and the light one made from chicken legs and pork is not greasy, very tender and put everything just right

beef with phosphates? So juicy in appearance, shiny, although it seems to be not greasy at all. Share the recipe, please!

You definitely need to try whips - there is no better sausage.
In order for beef, and any other sausage to be juicy and not dry, a number of mandatory requirements must be observed. Firstly - when you knead the minced meat, it must remain cold all the time. To do this, grind the semi-frozen meat, instead of water, you can add ice crumbs, ground, or very strongly chilled water. Combines are usually very warm when kneading, hands are also warm. Therefore, if we knead with a combine, then we also pre-cool the bowl and whisk in the refrigerator.
Secondly, when cooking in a saucepan or oven, we observe the temperature regime - we heat the oven itself only to 80 degrees and no more. cook the sausage only until the inside of the loaf reaches 70 degrees, no more. This is a prerequisite, otherwise there will be swelling and liquid will come out of the sausage. It will be edible, but not juicy or tasty.

sometimes you are lazy to tinker with this sausage ... but you can't do a little, otherwise there is a lot of work, and the output is zero. And there are many, so who will eat in such quantity. I made two loaves last time and froze some of them. I took it out of the freezer yesterday - my husband is not saying at all. But the whips are good - they lie as much as necessary in the refrigerator, they do not deteriorate. It makes sense to mess with them. And they are very tasty!

I always do a lot, I agree, there is nothing to start a combine for 2 loaves. but the sausage is cooked and smoked. drying out in the refrigerator turns into a wonderful dry sausage ..... my husband loves this even more, Well, if I do a lot, I vacuum it.

Oooh, thanks for the idea. And according to what recipe do you make boiled smoked sausage?

Lilya, I blinded my recipe from what was)))) I clearly observe the proportions of water and salt, play with spices. But the sausages are clearly turkey with ghee and cream. Yesterday * sausage * 9 o'clock, today is the second part of the Marlezon ballet - I vacuum the sausages and smoke the sausage, for the night for cold smoking until the morning

Well, it is clear that the recipe is approximate, but still I would like to hear at least approximately how you do it. Let's say today you twist the minced meat or cut it. Salt in the refrigerator for a day, right? You drive into a shell, what kind? Then bake in the oven or cook in water? And then what? Immediately after cooking in the smokehouse, or do you let it rest for a while? Why am I asking - this summer we are moving to our house and there will be a smokehouse, just not cold, but ordinary with shavings. Can I smoke in this? Mmmm, I wonder what the temperature is ... is it higher than you can for a sausage? I'll probably have to organize a cold one ... but I can't even imagine how to do it. Everything is more complicated there

I buy meat, cut and salt in packets of day 4. Then I twist it in a meat grinder several times, keeping the temperature, knead it, stuff it into the casing through a sausage syringe ... Then the refrigerator ... the next day - drying at 45-50 degrees and immediately hot smokehouse with a thermometer and roasting with smoke at 90 * or first an oven in accordance with all the rules for raising the temperature, then the smokehouse is hot ... And on the next day, cold smoking

Posted Saturday 25 Mar 2017 02:37 PM

I wrote chaotically, but the process was brought to automatism)))) Cooked smoked sausage is not a burden for me ... Here are sausages ... hemorrhoids ... ... but the granddaughter loves them very much and * sausage * on my head .... Yesterday, 4 kg of turkey fillet, 400 grams of cream and 400 grams of ghee were spent on sausages. Now I'm vacuuming))))

Posted Saturday 25 Mar 2017 02:40 PM

I check the temperature in the smokehouse (I have an electric Anuka) with an electronic thermometer with a probe .... I put the probe in the smokehouse, I carry a thermometer with a sound signal in my pocket. As soon as the temperature has exceeded the set degrees, a beep sounds - I'm going to turn off the smokehouse

What's the point of double smoking? Hot, then cold?

firstly, a different taste, and secondly, cold smoking increases the shelf life

Added Saturday 25 Mar 2017 03:38 PM

finished off sausages

great sausages! No wonder I was sausage!

Added Saturday 25 March 2017 04:14 PM

And with what salt do you sausages and do you cook them raw in a vacuum or first cook?

nitrite salt, since I store sausages for more than 1 day))) And I vacuum the ready-made and cooled ones ... Tomorrow Olesya will come and taste, otherwise Grandpa 10 ate it, and does not understand if it is tasty or not

Added Saturday 25 March 2017 04:37 PM

In the evening I will finish the boiled-smoked ones .... This is the first batch this year .... Before that I did it in December .... I shoveled 15 kg of meat .... But it was all over before March 8 ..... Holidays .... And I do dry-cured only in the period from October to April ... I dry in the cellar, I have 15 * heat and 65% humidity ... I also make 10 kilograms at once, then in vacuum and all summer with sausage

cool. I also make dry-cured whips now only in the cool season - it's cool in our attic and you don't have to carry it back and forth - I hung it up and forgot

[Lenochka,]

Lenochka, please tell me where you can get an electronic thermometer with a probe.I'm sure I need this too!

Natasha, I had several such thermometers, I found out empirically that this 🔗 the most successful ... in sausage business without a thermometer, nowhere ...

[Helen!]

Thank you, Helen! Now I would like to find out where you can buy it profitably ...

maybe someone can lay out a recipe for jerky sausages with small fat, or at least the proportion of lard to meat, meat 1 kg?

good thermometer. And I have this Inkbird IBT-2X cooking digital thermometer meat wireless kitchen food smoker bbq

two probes that you stick into the sausage. And the signal comes not only to the external thermometer, but also to your phone. The phone program is free. It is very convenient and you will not miss the signal, like the siren yells when sausage or meat, or bread is ready

Added Monday 27 Mar 2017 09:27 PM

maybe someone can lay out a recipe for jerky sausages with small fat, or at least the proportion of lard to meat, meat 1 kg?

I'm not an assistant - I don't make sausage with bacon, we're on a diet

I start preparing for Easter. For 2 days now I have been making Ukrainian fried and sausages. Some are turkey, the other beef. Tomorrow I'll start boiled smoked))))

and sausages

Lena ... on the spot just .. I have long admired your nipples. And then there's the store-bought portioned casing. Again for your granddaughter? And what were these sausages made of? Turkey? Or have you tried other meat?

[Anyuta]

Thank you,Anyuta,! Since we are already adults (we are 3 years old), beef sausages have appeared in the diet. I make them 75% beef, 25% pork belly, which I salted and cold smoked beforehand. Yes, the casing is like in a store, but I can't make twists between the sausages ..))) They spin up instantly))) Therefore, I tie them with strings and, after cooking, cut the sausages and seal them in vacuum bags.

And can I also boast, we really do sausage closely only half a year, but we really like it and delicious
this is Krakow and cervelat

these are Munich and Frankfurt


this is for frying

and this on the weekend did Krakowskaya (with its own changes) and smoked ribs

[Elena]

And I only make this kind of sausage and once a year, on NG. Of course I would like it like you, but it's probably difficult, and

piss

I'm afraid of poisoning, I've read all sorts of heresy about nitrate salts, etc.




Elena, Helen, do you fry your Ukrainian in lard?

oh, how delicious and beautiful everything is !!!

[Luna Nord]

Luna Nord, Ludmila, it's more tricky than difficult, but it's worth it, and in order to get poisoned with nitrite salt you need to eat a pound of it, I think hardly anyone can do this

[silva2]

silva2, Helen, but you can lay out a detailed recipe for Ukrainian sausage, suddenly you do it differently and maybe you have something to learn from you. If not difficult, then straight from the beginning: What is the ratio of lard and meat, what lard, do you chop the meat with a knife or twist it? and so on. Didn't I tire you?)))))))

[Olga]

Elena, Lenochka, do you fry your Ukrainian in lard?

I fry it in the oven at 150 degrees for 30 minutes and pre-prick it well. This is the fat that comes out of the sausage.
Olga, this is the scope of ours)))) and both are more))) Sausage is a beauty !!!

it is more tights,

Ol, that's for sure, that's for sure, that's why I make this sausage once a year, well, I can't force myself to jump next to it for 10 hours)))) And the day before I cut the meat (as my mother taught me) and so with a knife perechik 5-6 kg meat, I even bought a ham, a year ago, though I never took it (but that's another story) directly, I wanted to make this yummy, but while she was in the joint venture, I read and changed my mind!

[Olga_Ma]

Olga_Ma, Olya, be sure to write the Krakow recipe (subject to your changes)!
I'm not going to dare smoked sausages
silva2, Lena, I didn't understand this a little

I eat them 75% beef, 25% pork belly, which preliminarily salt and smoked cold smoked

That is, before processing the meat for sausages, is it already smoked? Something I got confused.

[Elena]

Elena, and the most interesting thing is that only the last photo was left at home, that this weekend they did it very much for the guests, they also ask to wrap up with them. Well, nothing has been purchased meat, we will still be sausage

so perechik 5-6 kg of meat with a knife

Luda, what if you grind it on a combine or in a blender? Wouldn't that be already? After all, in meat grinders now there are nozzles of different diameters.

I fry it in the oven at 150 degrees for 30 minutes and pre-prick it well. This is the fat that comes out of the sausage.

Len, that is, you are not lubricating her with anything? You just put it in the oven (well, pinned, of course) and that's it !? After all, I myself am from Kommunarsk, Lugansk and my mother often made such a cowbasa, but the very process of bringing the product to its logical end fell out of my memory. Therefore, at first I boil it a little, and then fry it in lard, but it turns out not the same as my mother's. But your picture of a sausage is fully consistent with my childhood idea.

[Ludmila]

Ludmila, now I will portray ...

For Ukrainian fried I take the shoulder of pork. For 1 kg of meat I put 15 grams of table salt and 3 grams of black pepper and 2 grams of dry ground garlic. I always cut by hand in the smallest pieces possible ... Then I mix thoroughly in a food processor for about 10 minutes and stuff the belly ... additional fat (there is enough on the sausage)

meat purchased

Olya, where do you buy meat? Rustic take? Or in the market? At one time I got used to making all sorts of delicacies from the agro-biodiversity, but recently I began to notice that their meat is very "pumped up" and a lot of excess liquid is formed in the finished product.

That is, before processing the meat for sausages, is it already smoked? Something I got confused.

Yes, first I salt and cook, and then I cut into sausages.

[Anyuta]

Anyuta, Anh, we take miratorg, they always have stable quality

After all, in meat grinders now there are nozzles of different diameters.

No, Anyuta, I tried, these knives somehow crush the meat))))) Or maybe I'm picking on them (the knives), but they (pieces) turn out as if they were blown up. I cut this meat to calluses on my fingers, of course it is difficult, even if a very sharp knife. The meat, of course, could be frozen, it’s easier to cut it, but it’s impossible, the meat must be stale, that is, it’s infused. And after cutting, settle.

... I always cut by hand

Oh, our man!

Yes, first I salt and cook, and then I cut into sausages.

Helen, then you can get more details from this moment.
That is, in fact, it turns out that the meat has already passed one heat treatment? Or do you use cold smoking? How long do you salt and how long do you smoke?

The husband often eats just cold,

Thank you Lenochka. By the way, we also love cold. I still have one cowbass stroller in the freezer, I will cook this one with your recommendations.



I went to the beginning of Temka, I read it and probably again I will be inspired! Craftswomen-sausages, I will constantly poke you around and ask for advice. Do not blame me.

[Olga_Ma]

Elena, and the most interesting thing is that only the last photo was left at home, that this weekend they did very much, she liked the guests, they also ask to wrap up with them. Well, nothing has been purchased meat, we will still be sausage

Olya! then this and that! Everything just evaporates! made 7 kg of sausages, who ever tried to understand, titanic work! I hid them in vacuum bags-figurines ... They found and eat them ... And the cutlets have been in the refrigerator for 5 days already .. To dispose of * unnecessary * cutlets, I had to make dough and ... save the day with sausages. Here is the morning breakfast of a 3-year-old girl and a 50-year-old man (then there was a brownies dessert Olga_Ma, )

Do not blame me.

Luda, I learned everything here, on the bread maker, thanks to the girls and boys whom I just tormented with questions. (I’m a vegetarian, it was generally difficult for me) Therefore, what I can, I will definitely help



Anyuta, I buy brisket (this is lard * adidas *, as my daughter calls lard meat, lard-meat) Immediately salt with simple salt at the rate of 15 grams per kg of lard, and until morning or more, as it turns out ... Then cold smoking-8 hours ... And then I cut, freeze, and in sausages!



And yet, I don’t know farmers now, so I prefer to buy meat from the trade mark * Myasna Vesna *. As for me, it's gorgeous

made 7 kg of sausages

Lena, you are a guru !!!

I can't bring myself to jump next to her for 10 hours

People, and we always break the process into 2 days, first we prepare the minced meat, and the next day we stuff it in a shell, it's easier, and we don't have much choice, I wait until my husband comes home from work and usually it's Wednesday, Thursday, so that on Friday to go to the dacha, we have a smokehouse there. Here is such an attraction