Antonovka
zvezda,
The sausages turned out to be nice.When I buy a nozzle, I don't want to bother with a bottle ...

And now off-Ol, do you read the PM?
nusya
Quote: Basja

I just keep the intestines in the refrigerator, sprinkled with copious amounts of coarse salt. After the freezer, they began to crack. Obviously, the water balance is disturbed and they become fragile. And I have sausages in a vacuum container in the refrigerator

And when do they crack? When baking?
Snay
Quote: nusya

And when do they crack? When baking?
Usually, ice cream cracks when stuffed.
In the standard, the storage conditions for pork and beef casings, processed, canned salt - 0 +10 C for 12 months.

To restore elasticity, the womb must be well soaked in cold water to dissolve the salt crystals between the layers of the womb. The longer the casings were stored, the longer to wet. Up to 3 months - 3 hours, up to 6 - 5-6 hours, more than 6 - 12 hours. And just before stuffing, soak it in warm water (37-39 C).
Antonovka
Snay,
canned salt

And what kind of salt is this ??
Alexander Svet1
Antonovka
Rock salt, table salt, sodium chloride NaCl (Na - 39.34%; Cl - 60.66%)
Antonovka
Aaaaaa, i.e. normal or just coarse grinding
nusya
Quote: Snay

Usually, ice cream cracks when stuffed.
And what is the idea of ​​stuffing ice cream?
Snay
Quote: nusya

And what is the idea of ​​stuffing ice cream?

Those that were kept frozen.
nusya
How much I store, I have never encountered this problem when stuffing
Snay
Quote: nusya

How much I store, I have never encountered this problem when stuffing
Quite possible. But they don't want to get involved in the production of ice cream.
tatulja12
I have studied the whole branch and am carrying a report on the sausage. Yesterday I chopped finely 700 g of pork and 300-400 g of chicken (I didn't weigh it, I took half a kilogram breast). Added salt 1.5 tbsp. l. (bread makers), a pinch of sugar, a little cardamom and nutmeg, ground pepper and poured 200 ml of ice water. Knead in a mixer for 10 minutes and put it in the refrigerator. This morning they filled their guts and ... here it is, happiness, homemade sausage! I really liked it! In the photo, raw sausage and after a double boiler.

Sausage at homeSausage at home

I forgot to take a picture of the fried one, but there are still 3 sausages left, if I don't forget, I'll show you.
It was easier for me than everyone else, there are already so many recommendations, advices that there were no problems. Many thanks to all!
zvezda
Tatulya !!!What smooth ... neat sausages !!!! But I don’t understand why you have them so white ??? Maybe because there is only pork and chicken ???? And it tastes like ???
tatulja12
Star, it tastes good, but I didn't have tomato juice, only one water. But, I wonder, for the color, can I drop a drop of gel paint for cakes? Maybe someone tried it? In general, the color does not bother me.
Aunt Besya
Well, I got crazy today !!!! Glory to the Hairpin !!! Toka bothers so much that she didn't have time to take a picture ... Some of it was eaten at lunch (it was sooooo delicious!),
part hangs on the balcony (like hung up for 20 days),
Sausage at home
and one is already drying in the dryer from one o'clock in the afternoon ... Based on the theme "Shpilkinskaya hunting" ...),
Sausage at home

This last spouse is most interested in seeing, because he constantly runs there and checks her, seemingly wants to try it quietly ... Photos are behind me ...
zvezda
We are waiting ....
Nataly_rz
Well, I almost missed all the fun, thanks Lgethat brought me here I will also wait impatiently for the results of the Tetybesichka experiment
Hairpin
Aunt Besya! I suppose you've already eaten the sausage from the dryer? The third day is already ...
Aunt Besya
I have no time ...
Well, it means that the sausage is delicious, the taste is in no way inferior to salami or raw smoked meats, it's a pity, the trial batch was small
Sausage at home
Basja
Aunt Besya Is that the one from the drying? And which one is on the balcony, what's wrong with her? Drooling drooling onto the monitor. What a beauty, super !!!!
Aunt Besya
Quote: Basja

Aunt Besya Is that the one from the drying? And which one is on the balcony, what's wrong with her? Drooling drooling onto the monitor. What a beauty, super !!!!
This one is from the dryer! And she still hangs ... she will hang for a long time, I thought so that until April 1
zvezda
Besya !!!!!!!!!!!!!!! : girl_cray: What a yummy !!!!!!! What is this recipe you have ?? Give everything in detail !!!!!!! Me, what???? And now buy drying ???
Hairpin
Oh oh oh!!!Aunt!!! These St. Petersburg women don't even have a dryer ... The second capital ... The second capital ...
VALVES OF THE MOSCOW EMPIRE !!!
zvezda
a jointer on a wire! salivate - brought cannon, minced meat. mushrooms, Kiev cake and Jeffrey !!!!!!
Hairpin
Not interesting without pictures !!!
matroskin_kot
Well, if Peter is the backyard, then everything is in Magadan, Welkam !!! And at my dryer - some kind of flat trays, but aunts- tall Sausage and will not fit, I suppose ... But ... But ... for me, and for Louis, aha-aha-the smokehouse came. I don’t have the strength, it’s true to mess with her for now, but I’ll smoke a sausage by Easter (I think so)
zvezda
Quote: Hairpin

Not interesting without pictures !!!
And who does not see at all? : spiteful: everything is already in the subject !!!!! : It's not your guts to squander ...
Aunt Besya
Quote: Hairpin

Oh oh oh!!!Aunt!!! These St. Petersburg women don't even have a dryer ... The second capital ... The second capital ...
VALVES OF THE MOSCOW EMPIRE !!!
Oh, don't tell me, neighbor!
Zarinka
Quote: Aunt Besya

I have no time ...
Well, it means that the sausage is delicious, the taste is in no way inferior to salami or raw smoked meats, it's a pity, the trial batch was small
Sausage at home

Forgive me for the possibly stupid question, but how do you get a sausage of such a nice color, how do you "paint" it?
Aunt Besya
Gee ... This is how she herself became in the dryer, darkened, compacted almost to hardness! Some kind of processes happened there during drying And the one that hangs on the balcony is also getting dark, I see, slowly!
Hairpin
Quote: Zarinka

Forgive me for the possibly stupid question, but how do you get a sausage of such a nice color, how do you "paint" it?
Zarinka! On the edge, I will clarify what they prefer to paint with pomegranate Narsharab.
Zarinka
Thanks for answers.
Now I will go straight ahead to fulfill the dream of homemade sausage.
zvezda
Quote: Aunt Besya

Oh, don't tell me, neighbor!
Who is your neighbor there ???
Hairpin
MASHKVA !!!
Aunt Besya
Quote: zvezda

Who is your neighbor there ???
So I have one and a half bast shoes to Koptevo ...
Lyi
Girls, I report on the sausage in the smokehouse. This one.
🔗
Matroskin and I bought her after all. Well, as they say, the first pancake is lumpy. I started it in the evening at 12 o'clock, hoping that by morning it would be ready. Initially, it was a very long time.
But in order. At first, they managed to start the smokehouse without closing the damper in the pipe. Naturally, all the smoke went into the kitchen (summer), they closed the damper, the smoke almost did not go outside.
Smoked at 75 degrees Celsius for 12 hours, which is sooo much.
The sausage turned out to be beautiful, without any dyes of a rich cherry color, with a pleasant smoked aroma. No photo, my son came, took everything, as I said that I had already had enough. Puzanina also turned out well. She laid everything raw.
But for the future. The recipe with tomato juice for smoking, in my opinion, does not work. It should be just meat, perhaps with semolina or something else. Time and temperature will be selected. First, I will practice cats a piece of meat, belly.
Leka, in the topic about the smokehouse you gave a photo of sausages. The view was delicious. Give me a recipe, please.
Aunt Besya
Quote: Lyi

Girls, I report on the sausage in the smokehouse. The sausage turned out to be beautiful, without any dyes of a rich cherry color, with a pleasant smoked aroma. No photo, my son came, took everything, as I said that I had already had enough. Puzanina also turned out well. She laid everything raw.
Well, Ely-Pali !!! How did it happen? "No photo" We are tired of mulberries ...
matroskin_kot
So, here I am, about the same photo, photo I had to drive my son away from the sausage, I could not resist, and marinated the chicken .... or maybe I’ll get ready for the sausage ... we must already test the unit.
rinishek
The girls, inspired by your wonderful photos of dry-cured flasks (a la hunting ones from Shpili), also grabbed a sausage on the balcony.
Tell me, who has already pulled it off - how long should it dry? It was drying in my dryer for about 20 hours, now it just hangs on the balcony, but it is soft - maybe it is very oily for me (this time it happened), so it does not harden?
Lyi
Aunt Besya, Matroskin Cat, I'm guilty !!!
Ira, if you are going to make sausage, do it without tomato juice. I had a feeling that tomato juice acquired a "papery" taste when smoked.
Perhaps too long smoking has affected.
Training is imperative. Maybe 2 hours and 100 degrees Celsius is enough? Or some other combination.
In no case do not start cooking at night, you need observation and constant testing. Even slightly opening, closing the damper also gives its own nuance about more and less smoke in the smokehouse.
After all, this is practically a professional device and the knowledge of the workers of the sausage shop is needed. And I did everything by a scientific poke method.
Hey, people, are there former (current) sausage shop technologists?
Share your knowledge, please.
This is delicious smoked sausages, belly, rootlet.
lega
Quote: Lyi


Hey, people, are there former (current) sausage shop technologists?
Share your knowledge, please.
This is delicious smoked sausages, belly, rootlet.

Secretly - Tashi is a sausage shop technologist.
Lyi
Quote: lga

Secretly - Tashi is a sausage shop technologist.
Where can I find her? And how to call out?
At least the simplest ratios of time and temperature for sausages, chicken, rootlets get.
rinishek
some suspicious lull

we have a lot of questions, but no answers
Comrades, really no one will tell me if they dried the sausage? !!!
matroskin_kot
And we really didn't dry out ... murrr., We are too lazy, we need to torment the Hairpin - she knows everything ...
Aunt Besya
As far as I remember Shpilka wrote that she dried in the dryer for a day. And we dried for 3 days. Maybe the dryers are different, maybe the composition is different, but after a day it was still completely soft and damp!
News from the fields: the sausage on the balcony is getting darker and darker. dries up in volume and becomes from round to flat!
Lyi
Quote: Aunt Besya

As far as I remember Shpilka wrote that she dried in the dryer for a day. And we dried for 3 days. Maybe the dryers are different, maybe the composition is different, but after a day it was still completely soft and damp!
News from the fields: the sausage on the balcony is getting darker and darker. dries up in volume and becomes from round to flat!
My sausage dried in the dryer for a day at 30 degrees.
Then I took it out to look at it, left the kitchen, and during this time my son ate it by accident.
There were no unpleasant consequences, but to taste, he said normally.
rinishek
maybe the dryers are really different, but after a day I also had a soft one.

Aunt Besya, can she still hang on your balcony? - is she already counting a week or something?
Lyi
Quote: rinishek

maybe dryers are really different, but after a day I also had a soft one.
I also had a soft one, when I took it out, lay in the kitchen, became a little tougher.
Well, then ... apparently it was not her destiny to dry herself.
rinishek
today I looked at the sausage - it really became a little darker

girls, maybe put it in the dryer again? so that the process started faster?
Aunt Besya
And for the purity of the experiment, I will still endure 20 days

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