Sausage at home

[Cat]

Cat , but the picture is not visible

And here is the smoked film's face Oh, I think the first photo is an incubator. But also Korea.

Now you can see This is a chicken in this unit fried I also want this, but ... I'm afraid that my spouse will not survive this, and there is nowhere to hide such a box on the sly

This chicken is from there, and I thought that mine would not survive, too, but they are shown ... On the loggia, for example, he will stand like that ... Like there and bulo. It is not very large 50x50x85 cm.

I already have one smokehouse on the balcony

[Irochka]

Irochka, it's not for nothing that you took the nickname of Matroskin Kota!
The chicken looks very tasty, and even considering that with this repair on the floor with a dry ration, I just choked with saliva.
But it is very large for 1 kg, as you wrote. Are you sure she didn't grow in the smokehouse?
Where did you get the Korean incubator?
The picture did not appear, please correct. For me, this is also a necessary thing.

No, they weren't very big chickens ... Blagoyarovskiye-chilled. This is my photo, I could not choose everything, I could not choose the angle, I wondered how it was ripped apart About the incubator, now I will look for it, write in a personal. I put my son in front of the fact, stand at the metro station, right now the courier will drive up to you. He was at the session. I went to the plane with this bandura - it seems like a small one, but it’s written incomprehensibly, people ask why and what? Sonny (with humor lad) answers - That, I decided to open a crocodile farm. There, on the box, it was also written about reptiles ...

Girls, sorry did not read the whole topic, only the first 5 pages and the last. Tell me. and these guts are not disgusting to wash? I just never saw them in my eyes and imagine them inside with food leftovers and shit ... Sorry if you stupid crow.

No, the guts, they are already peeled, and in our case, even salted. The main thing is that the sinks do not float into the hole when you are especially trying ..

Are they so thin? just excuse me when I haven't seen them, only on sausages or sausage (again, pokpnoy).

It's not at all disgusting, but even on the contrary, it's nice: wow: Well, unless you pull out a pig right out of the belly, then of course there is a lot of things, and our guts are already clean: yahoo: and not quite thin, but about like a good sausage in cooked sausage

[Aunt Besya]

Yeah, thin. Almost transparent, but elastic, stretch well ... Here a couple of pages above- Aunt Besya showed the cooking process. In the hole of the sink, it looks like they only tried to leak out of me ... The rest of the girls and boys seem to have no extreme ...

I not only wash the intestines, but also clean (scrape) with the blunt side of the knife.

This is what alarmed me

If the intestines are bought on the market (I have market ones), then it will not hurt to rinse and scrape off.If the intestines are of industrial production, just rinse and

Thank you for the quick answer, now I will think about where to buy guts

I talked yesterday in a sausage and decided to do it - I cut everything up last night, seasoned with spices, 1 tbsp. l. brandy and put it on the balcony overnight, stuffed the guts in the morning, fry a little later - it's time to bake bread, that's how much minced meat with potatoes turned out
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[nut]

nut

Now it's ready - sooooo tasty: yahoo: Today I slightly changed the frying mode - 10-15 minutes at 200 *, then moved the sheet to the upper shelf, turned off the gas and turned on the upper ten at full power - 15 minutes. The sausage turned out to be very juicy and soft

Nut, you are a Fairy with an electric motor! Wow!!!

Well, it means ... Today is 20 days since my sausage is dried on the balcony! it's time to take a sample, which we did for breakfast !!
What can I say? This is delicious!!! Expensive elite sausage was not lying around! And if you also know that it is completely natural ...


For the price, of course, it turns out a little expensive, it dries up by more than half.
It is very dense in consistency, the slices bend easily, but do not break. And the aroma !!! And the taste !!!
Try it, girls! You will not regret!!

And I, perhaps, went for a new portion of meat ...

[Aunt Besya]

Aunt Besya BESINDA! SchA as ... 3 times ... people have a post, and you ... have a conscience ?!

And I ate it with bright thoughts

Kovbas - super ... now you need to shake out the intestines from the Hairpin or their address

[Aunt Besya]

Aunt Besya- from this I understand! 20 days to walk past such sausages-. But the endurance was worth it !!!! ...Mashun, I even have a telekhvon this guy from "Guts. Ru". He gave it himself, let him now disentangle it - GY-GY, if the whole Bread Maker with intestines pesters him ... And, preferably, at night, languid female voices ...

Expensive elite sausage was not lying around!
Try it, girls! You will not regret!!

A dumb delight, there are simply no words!

Aunt Basia, isn't it difficult to poke your nose at me, where is the recipe?

I'm in full This is sausage: wow: This is patience
My respect to Tete Bese

Thank you for your approval !!!

Aunt Basia, isn't it difficult to poke your nose at me, where is the recipe?

And actually there is no recipe! Plain sausage, just hang in a cool, ventilated place for 20 days!
But, remember I wrote that it seems to have gone too far with spices? So there you go! In dried form, it turned out to be exactly what the doctor ordered! Therefore, if dried, then you need more spices than usual for smoking and roasting!

SUPER!!!!!!!!!!!! Star in shock: swoon: Well done Basichka !!! The beauty is really awesome !!!

[Aunt Besya]

Aunt Besya- from this I understand! 20 days to walk past such sausages-.

I’ll walk past 49, but here’s 20 ... ugh

In dried form, it turned out to be exactly what the doctor ordered!

I didn't prescribe anything ... slander

[made with potatoes]

here is my still raw sausage made with potatoes

dopleta! Thank you so much for helping with the guts!

How could I ever think that I would bake bread, let alone make sausage! Oh, Bread Maker! What are you doing with me!

How could I ever think that I would bake bread, let alone make sausage!

yes, if someone had told me this five years ago, I would have laughed a lot, well, why bake bread, and have already mastered even dry-cured

[Gin !!!!]

Gin !!!! With the initiative !!!! THE BEAUTY!!!
Yeah .. the site is addictive .. and the further, the more

Thank you for your approval !!! : girl_love: And actually there is no recipe! Plain sausage, just hang in a cool, ventilated place for 20 days!
But, remember I wrote that it seems to have gone too far with spices? So there you go! In dried form, it turned out to be exactly what the doctor ordered! Therefore, if dried, then you need more spices than usual for smoking and roasting!

Have you dried the sausage raw or boiled?

In raw !!! ;) It is dry-cured !!!

In raw !!! ;) It is dry-cured !!!

Thank you!

Branch of the sausage shop !!!


You go out to the loggia, and there are FRAGRANCES !!!!!
The last days, and the middle one is already 4 days old, you see it has already darkened !! This time they decided to hang not with rings, but with chopsticks

It's not fair!!!!!!! : girl_cray: what do you have .... well .... in general I WANT this sausage !!!!!!!

[Star]

Yeah, yeah, and I want! Star, and from the sausage sticks, the cake can be laid out, well, so that you can keep up with the Shpilechken school ... There are still guts left, or already ffsee ...

[Aunt Besya]

Aunt Besya

Well, here I am with my sausage. So to speak, active preparation for Easter. : girl_curtsey: That year I cut meat and lard into small pieces and baked the finished sausage in the oven. For my taste, the sausage turned out to be dry and somehow not so edible and nothing more. This time everything was different: minced meat through a meat grinder (large grill), five kinds of pepper peas (not crushed very much in a mortar), finely chopped garlic and ice water. We were treated to sausage from Italy, so there the pepper in the sausage was not ground, but crushed peas, the aroma and taste, well, in general, we are far from Italy. The minced meat stood in the refrigerator for a day, and then it was recorded as intended.

I didn’t think that the most interesting process in cooking sausage would be ice chopping. Somehow I immediately began to understand the main character Sharon Stone from the movie "Basic Instinct"
What am I talking about? Oh yes, about the sausage ...... I put it in the cartoon, put the languor at 1.40 (water does not boil) and then in the oven at 250 degrees, the liquid began to come out, it drained, turned brown and ale-op nyama-nyama is ready. Now the sausage has turned out to my taste - juicy! It took 2.5 kg of pork meat, not fat, 400g. lard and 2.5 meters of intestines (I don't know the exact length, because my aunt at the bazaar measured it out with her hands on her eye). Most of the semi-finished product was frozen until Easter. And this ring can last until the evening.

Beauty Now I will choke on saliva

Greetings!
It has been a long time since you've been here, and you've been so much sausage! Well done!

The topic raised the question of nitrate, this is a very important question, since nitrate (sodium or potassium nitrate) and sodium nitrite are toxic.

Older recipes use nitrate (nitrate) in the amount of 25-30 g per 100 kg of meat. But for 20 years now, it has not been used in production, and sodium nitrite is used in its place, in an amount of 5-10 g per 100 kg of meat.
The active ingredient to stabilize the color of the sausage is precisely nitrite, into which nitrate turns into during the production of sausage, and it is impossible to control this transformation. From 25 g of nitrate, 21 g of nitrite can be obtained, which is already a big bust. The only thing much better to add nitrate, and not nitrite, is dry-cured sausages with a ripening period of more than 30 days.

By the way, the 100% lethal dose of nitrite is 0.065 g per 1 kg of human body weight, 50% - 0.03 g. Therefore, one must be very careful.

For health safety, it is best to make a nitrite salt, for this, for 1 kg of salt you need to take 4-5 g of sodium nitrite (pharmacopoeial or analytical grade), dilute it in a small amount of water (10-15 ml), pour it into salt and to stir thoroughly. Salt minced meat or meat with this salt. Salt can be stored for quite a long time (up to 2 years), it cannot be eaten, but even if you accidentally add salt to the soup, nothing terrible will happen.

It is better to cook sausages intended for frying without nitrite, since at temperatures above 120C, carcinogenic nitrosamines are formed in small quantities. Do you need it?

And more in the womb. So that it is elastic and well stretched on the tarsus, it must be soaked for 20 minutes in warm water - about 40 C.

[dried]

Aunt Besya, I'm interested in dry-cured sausage. I already know where to buy intestines, but the question dried remained. I'm looking at your photos and want to clarify. Was it dry in the dryer? In connection with the onset of heat, will it be possible to dry on the balcony? What did you like best about the dryer or hanging on a rope?

The optimum temperature for drying is 18 +/- 2 C.

[dried]

Aunt Besya, I'm interested in dry-cured sausage. I already know where to buy intestines, but the question dried remained. I'm looking at your photos and want to clarify. Was it dry in the dryer? In connection with the onset of heat, will it be possible to dry on the balcony? What did you like best about the dryer or hanging on a rope?

I answer!
It turned out to be dried in the dryer, but somehow it took a long time ... We put one ring on a sample, dried it for 2.5 or even 3 days ... it was irrational. Now, if I had hammered all the pallets !!!
It seemed tastier to me dry-cured, which was hanging. I have a loggia on the north side, in the very summer it may not work, but I live in Karelia, after all. We have 20 degrees - what a summer it is already impossible! And it will be ... maybe ... for three ... or four ... at the end of July ..
However, the fish is then dried in the summer and nothing happens to it! Husk spawns in the first half of June and hangs all summer long, so I think our northern summer is not a disaster!

[aunt Besya, nutlet, Faithful]

oh, comrades, you drove me out of an ambush with your sausages aunt Besya, nutlet, Faithful, it's just unthinkable, what beauty and deliciousness !!

Hairpin!!, I am still interested in the fate of a balcony loner who fought off a sausage herd ?? or is it still hanging ??

Snay, you have such wonderful comments, thank you very much for sharing your knowledge!

I froze it last time, today I cooked it in a multicooker - 40 minutes on Baking (20 minutes on each side)
delicious

yum yum ka !!!!!!!

I also made a sausage with potatoes today. To try it, all of a sudden it's too salted, too salted ... Tomorrow the main mince will ripen ... Well, to say that it's just delicious, it's not enough ... Superrr !!! Small potatoes on the Alligator pochikala, minced meat my husband made in the morning, pork and bacon, beef, chicken - no, I decided to do it with potatoes. One wheel in the Cuckoo on frying did not really like it, because it burst when turning, and the rest was in the pan. The oven was too lazy to fire. On Easter, it's another matter ... in the oven, it's tastier, I think ... Well, it's delicious, I don't have the strength. The potatoes, which fell out of the torn sausage and fried, also seemed especially tasty to me.
Intestines that are made from salt are more elastic than from a freezer. In my freezer from the last time they were washed in a bag. They didn’t break, I held them in warm water, but made of salt, it’s all the same, somehow more elastic, or something, more pleasant in work. So they will lie in the salt at the bottom of the refrigerator. With a freeze and will not fool my head. They won't have time, I think, to deteriorate Well, and my Kenwood is handsome ... I think, how could Zvezdochka already "prick" 1 km of guts, and with Kenwood, and with his family sausage attachments, making sausage is a pleasure ... A little bit of the nozzle with vegetable oil, and go! Even assistants are not needed at all ... I'll insert the photo now.] [URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s003./i204/1104/1a/adc0ab290968.jpg.html] This is the potato after the alligator.

[lard was ground in a meat grinder]

I made homemade sausage yesterday! girls, thanks, I re-read everything, it turned out deliciously I will not show the picture - I fried only 1 ring for testing, ate it already .. and hid the rest in the freezer

I read it and did not notice, maybe someone has already said - about cutting meat into sausages (I did such a rural version, I like it with pieces).

I cut the meat, not very finely, but lard was ground in a meat grinder... I liked it so much - the bacon hugged the pieces of meat, it doesn't come across as a whole piece, you don't need to chew it, and the sausage is juicy and soft. try like this