Tash, unfortunately, I can still join your company as a theorist and an interested contemplator, because there is only a low-power mixer at home. Here are some more quotes from the Internet, maybe that will come in handy for you.
1.
🔗"The hardest part is getting the casing if you are not involved in the meat industry.
Start with this. I believe that this will be the most important for you. You can order in the market, in the meat department, where they make sausages in a natural casing.
Theoretically, if it is completely difficult with the shell, you can use a sock or nylon stocking, but unfortunately, now the industry does not produce such. Let's not talk about this. Remember meat loaf? Shaped product.
Take a can of condensed milk, load the resulting minced meat there and put it in a pot of water (just so that there is water), poke a thermometer (only not mercury one) and cook to 72 ° C in the center of the product. What winds up from above - you just need to cut it off. By the way, the sausage will be gray-green - the color of ordinary boiled meat. You can use beet juice as a coloring agent (if you add beet juice, do not forget that this is also water, count the water).
Of course, the density of the packing of the product in the shell (shape) is very important, but here you have to neglect this. Ideally, of course, use a shell. Do not try to use store bought sausage casings - you cannot reuse them. When boiling, a condom may just burst, this is right away, for the future. But depending on which of course ... if you take "strong" - it may not burst. But the fingertip that is in the first aid kit - fig knows whether it is food or not. In general, it is real, very much even.
I am now constructing a drying chamber from an old system unit from a computer (with fans). I would like to start the production of basturma (dry-cured meat). But the sistemnik blows hot air out of himself. It is necessary to deploy one fan so that the drying is flowing.
And the power supply does not start without a signal from the motherboard. It is necessary to understand how and what and where to close in order to get a working power supply in an empty system unit. And so take a blender (ice, not water) of which there should be 20-25% in Doktorskaya, premium beef, bold pork (I recommend the back or neck), powdered milk (only not white, for coffee, but 20% fat content), there are eggs. Nitrite ... without it. If you get poisoned, then only yourself, since nitrite gives not only color, but, most importantly, kills pathogenic microflora! But if the meat doesn't come from anyhow, then everything will be fine. Ask, ask ... we are interested, but if you take photos, it will be terribly interesting.
Well, of course, if the blender's knives are dull, if not in the gut or in polyamide, if, if .... in short, it may end up resembling a cutlet. "
2.
"In principle, it can work, but it is necessary to add not water, but ice in a ratio of 1 to 10 and after two passes in a meat grinder try to achieve an emulsion consistency using a blender. You can stuff the loaf into the sleeve for frying, it is sold now ... But first it must be narrowed , having completed two lines on a sewing machine and cut in half. In general, the gimor is still that ...
But in my opinion, it's easier to make a simple meatloaf, quite similar and fast.
Better yet, tinker with the guts (checked at the meat market G. Labor, guts can be bought, though unprocessed) and cook something from the local cuisine, which is known collectively as homemade sausage. True, I warn you that almost all the components must be cut into small shavings by hand, and not crushed in a meat grinder. I tried to simplify the technical process, it was a sin. Of course you can eat, but no buzz, like a steamed cutlet with spices.
Moreover, I will say do not rush. If it is said that the minced meat should be put in a cold place for 5-6 hours, this is not just a whim.
In general, it should work out the third or fourth time. But if you do not turn it into a continuous process (wash-wait, soak-wait, stir-wait) when the skill appears, then you can spend only 2-3 hours of personal time a week on cooking sausages, and then just gobble up.
PS: By the way, who knows where you can buy artificial sausage-sausage casings in scanty quantities? Well, without the introduction to the meat processing plant? Just go and buy.
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Hurray is ready, midway between the doctor's and Ostankino's and nothing but meat with bacon, even without sodium, but the color in the section suffered from Mnyam.
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Weighed a piece of the result one and a half kilos. The meat was 2 kg. did not fit, the excess went to 6 cutlets. "
3.
🔗Homemade cooked sausage and, for example, the Doctor's sausage are two big differences.
Making sausage at home is possible, but it is difficult to get meaty, finely chopped gruel, actually meat puree or even an emulsion.
With the advent of powerful electric meat grinders and blenders on the market, this task has become easier.
Remained the question of removing air from the minced meat and dense stuffing of the sausage casing, without air voids.
In principle, this issue can also be resolved, at least by repeatedly beating minced meat cakes on the bottom of the container, a board or a large basin.
The minced meat becomes dense and without air voids.
The contradiction is that finely ground minced meat is very fluid, but you can wrap it in a bag.
Thin guts of pork or beef are not suitable for Doctor's sausages.
An artificial casing for sausage may work, but it is better to stuff a cleaned pork stomach or large intestines with minced meat, so-called cyanosis.
Unlike small and medium-sized intestines, called casings.
As a last resort, you can fold food cellophane or film in the form of a sleeve, for example, stitch it or make a type of bag of the desired diameter.
Fill with minced meat as tightly as possible.
Let's roughly consider how sausage is prepared at home using the example of Amateur and Doctor's. Homemade sausage recipes and GOST can be viewed here, but the technology of sausage at home is about the same.
1. Making sausages at home, we begin by cutting beef and pork into arbitrary pieces of about 3 by 5 cm, so as not to load the meat grinder.
2. Grind pork and beef separately in a meat grinder with 3 mm grid holes.
3. Salt and add sugar according to the recipe, knead and put in separate containers in the refrigerator for 6-12 hours to ripen the minced meat.
4. Mix both types of minced meat and pass through a meat grinder with 3 mm holes in the grid. At least 4-5 times with the addition of finely crushed ice and cold dry white wine (to taste and desire). If you have a blender, you can additionally grind it to a puree state.
5. Many recipes recommend adding ground black pepper. Not desirable. I advise you to replace with ground white pepper. This is the same black pepper, but with a polished black top shell. We don't need nasty black dots on the sausage cut! It is better to add a little nutmeg, finely ground to dust.
6. If you are planning a homemade cooked sausage like doctor's, you can skip this item. For the Amateur sausage, we cut the preliminarily slightly frozen salted lard into cubes of 5-7 mm, or as anyone is comfortable with the size and aesthetics, 10-12 mm is possible. Thoroughly knead the cooled lard cubes into the minced meat for an even distribution in volume. Doctor's sausage according to the recipe, naturally we do not lay lard.
7. We fill, if there is a factory sausage casing, with the minced meat obtained, patting lightly in the process of forming a loaf of sausage and tamping with a stick or mallet to displace air voids and seal the consistency. Still preferable is a natural sausage casing of the type of a pork stomach or cyanosis from a large-diameter intestine. You can buy sausage casings at the bazaar or on the Internet.
8. Round the edges of the sausage loaf and tie it tightly with at least a double knot. We prick with a small pin or a special needle-like hedgehog, called a perforator, for the holes of the escaping steam during heat treatment. The standard diameter of the doctor's loaf is 10-15 cm. But there are also Mortadella giants with a diameter of half a meter and weighing several hundred kilograms.
9. Cook the finished loaf of sausage in a saucepan or dish over low heat without boiling. The water temperature is no more than 80-85 degrees. In no case do we bring it to a boil. Remember that Doctor's and Lyubitelskaya sausage is nothing more than a big sausage and can also burst! Cook so slowly for 2-3 hours. The temperature inside the sausage, in the center, should reach at least 70 degrees C. It is better to steam it, so there is less loss of juice and nutrients. For lovers of large-sized sausages, the question arises of the capacity for cooking. Some people adapt a baby enamel bath with a cap at the bottom for this.
10. Cool the finished sausage with a stream of cold water. A cold shower of at least 10 C.But where can I get it in the summer, for example, time? Only ice in the container! After cooling, keep for some time for a precipitation of 2-3 hours, and, if desired, smoked in cold smoke.
11. Taking into account the weight of the sausage loaves, it is recommended not only to tie the sausage with twine, but also not to hang it, but to lay it on an inclined grate when smoking.
12. Invite your family, friends, open a bottle of wine, vodka for an amateur and beer for sausage, and vodka a miracle! Eat to your health. "
