Sausage at home

So too close

We take, clean and twist the sausage And what does "take" actually mean? And where to get it? And Khanty-Mansi Autonomous Okrug - print it out, spell it out

thanks for the quick answers
about the Khanty-Mansi Autonomous Okrug they have already answered for me, and I will concretize my question then:
acquaintances, acquaintances of acquaintances, killed a piglet, the entrails, as I understood, the large intestine, small intestine, stomach and urinary were dumped into a sack and instead of a landfill ended up with me.
my acquaintance with the anatomy of a pig at the level of the movie "striped flight", but there the tiger was without tripe.
that we are taking the small intestine, I already understood, but what to do with everything else?

it looks like everyone just watched the striped flight ...

I, of course, have never been a butcher, but in our Ukraine they use small intestines for homemade sausage, thick intestines for blood and potato sausage, stomach for "Kovbik" means saltison. Only here is how to cut it all - I don't know, our sister-in-law usually does this, I only clean the already separated intestines

the epic with the guts ended with varying success, we will continue to sausage.
I have long wanted blood sausage, rummaged in the internet - how many people, so many recipes, invariably one thing - blood and bacon.
so it turns out a personal recipe (what it was)
1.light pork 700 gr
2.beef heart 1 kg
3. pearl barley 150 gr glass, I like it more than buckwheat and rice - not such a bright taste
4.pork skin 300 gr
5.fat 1 kg
6.blood 1 l
7.milk 200 gr
8.salt 15-20 grams per kg of minced meat
9.garlic head
10.grounded black pepper 1 tsp.
11.Red pepper half a teaspoon
12.cumin 1h. spoon without slide
13.onion 0.7 kg

boiled heart and light, took out to cool
boiled barley in the same broth, took out to cool
I cooked the skins for 10 minutes in the same broth and left it to cool in it
lard crumbled about 0.5-0.5 cm
100 grams per frying pan, slightly melted the fat, not until the cracklings, caught the bacon and in a common pan for minced meat
sautéed onion with fat, until soft and minced
I poured the remaining solo with boiling water for 5 minutes, they say it is then better stirred in the minced meat, and does not blush from blood
everything except lard, which, after boiling water, passed through a meat grinder - fine grate, added lard, mixed everything well, added milk, mixed
beat the blood with a blender and into the minced meat, mixed, the minced meat turned out like a thick dough for pancakes
stuffed the casing, polyamide casing, took it on ebee, if you can leave links, I'll drop it, it's cheaper than we get it - for 10 casings,
diameter 7 cm, length 50 cm, gave 400 rubles with the shipment, only waited more than a month,
it turned out 4 loaves of sausage, when cooking the bloodstream expands, so when knitting 4-5 cm we leave free space,
I don't even know how to write correctly, one guy turns out ...
in general - they stuffed the shell to the top, squeezed the end of the loaf in a fist and tied it up 3 fingers above the minced meat
loaves were hung for an hour for shrinkage, then in a saucepan: cook at a temperature of 80-85 degrees,
minute for each mm of diameter, plus 15-20 minutes, control
cooked - under cold water - cooled down, had fun for a couple of hours, had fun and in the refrigerator
like this on the cut:

it didn't work out, it turns out a thief like that, but my son liked it better:

bon appetit, if you explained something incomprehensibly, ask, I will try to tell you more clearly
forgot to add: DO NOT PUNCH THE SHELL!

like this on the cut:

it didn't work out, it turns out a thief like that, but my son liked it better:

bon appetit, if you explained something incomprehensibly, ask, I will try to explain it more clearly

But what is really incomprehensible there - a continuous VKUSNYATINA! Photo - straight monitor lick hunting, in spite of the fact that just came from lunchtime .... Standing applause!

thanks Tatiana, and tell me how to defeat the smell of guts?

thanks Tatiana, and tell me how to defeat the smell of guts?

I soak the intestines in a very weak (slightly pink) solution of potassium permanganate (see that all the crystals dissolve, otherwise I once got the intestines in a mesh). As an alternative, a solution of dry mustard in water. The large intestines, which I simply hate to peel because of the many folds, my grandmother spied somewhere to peel ... with potato lush rations (peel potatoes) Before peeling, carefully wash and peel the potatoes, and rub the intestines thoroughly in a bowl with these peels - it turns out simply wonderful! And yet, now I don't bother at all with cleaning the intestines - I buy ready-made peeled and salted ones, they now appear in almost all supers, I have a whole box of them in the freezer I just open the pack and put the contents in a bowl of cold water with potassium permanganate - after an hour, you can do sausage 7-8 meters (packing) - this is about 5-6 kg of prepared sausage mince. If something is not clear explained - ask

[VitaliyB!]

VitaliyB! Thank you so much for the ham recipe, it turned out very tasty, it keeps its shape perfectly when cutting, and if you consider what her husband was doing, and I only got to keep track of the water temperature, then I'm just delighted. Here are the leftovers:

[img]

Thank you Natalia, I'm glad you liked it.
well, and immediately another recipe (just no pictures, I didn't have time for my sons)
sausage does not always have a desire to make, but you want something tasty.
in such cases we make MEAT CHIPS.
ideally beef, but I prefer pork more (everything that is not from a pig is from the evil one)
let's proceed:
take a piece of meat and cut it into bars 5-5, 5-8 cm, put it in the freezer for 30-40 minutes, cutting is easier to do.
take them out of the freezer and cut into pieces 5 mm thick, cut them, put them in a suitable bowl,
add per kilogram of meat:
1.soy sauce 2-3 tablespoons
2.a couple of cloves of garlic (through a garlic press)
3.a couple of teaspoons of spicy adjika
Mix everything well, close the container with a lid or food film and refrigerate for a day.
You can move it a couple of times while it ripens.
if it is not scary a little more, it will be tastier.
take out and make chips.
if you have a dryer for vegetables, put it on grates and dry it, temperature 40 g, to a rubbery consistency, then put it in a plastic bag for a couple of hours in the refrigerator and enjoy.
but not every sufferer has a vegetable dryer, that's when using the folk method:
we put the meat on the grates, from the microwave, the airfryer, we make up the grates in any cardboard box.
we take a hair dryer from our wife, make a hole in the box under the hair dryer nozzle, and on the other side of the box there are several holes for purging,
turn on the hair dryer at medium speed, and medium temperature.
dry for 30-40 minutes, sediment for 30-40 minutes, after the second drying cycle we check what happened.
Bon Appetit.

[Vitaly]

Vitaly, thanks, I will definitely try to cook it, especially since I recently bought a dryer.

I beg your pardon, the children took a picture.
back to previous recipe: MEAT CHIPS

Hello, my dear forum users. I came to say a big thank you to everyone who shares their experience and secrets! Thanks to you I was able to make just such a cut. Everything on the plate is handmade. Ham, basturma, homemade fried and boiled-smoked sausage, turkey breast balyk, hot smoked brisket

It's lunch time, and here they show such beauty) Elena, super cutting turned out!

Thank you! We have not been buying any store sausage products for 3 months. Very beneficial, I can tell you. Sausage, as the husband says, is very satisfying, you quickly fill up with it. Recommend!

Ham, basturma, homemade fried and boiled smoked sausage, turkey breast balyk, hot smoked brisket

Do you have a smokehouse? or just left to dry for a while?

Yes, there is a smokehouse * Anuka. * I have been using it for the first month and am very satisfied. Unfortunately, we do not have multi-cookers in Ukraine - smokers

Good at it
here's more:
JUST HAM

you will need:
1.pork meat (slightly fatty, 20-30%) - 2 kg
2.garlic - 2-3 cloves
3.black pepper - 5-10 gr (for an amateur)
4.Sugar - 10-15 gr (full teaspoon)
5.salt - 35 gr
6.Cold water - 200 ml (glass)
cut the meat: cut off the greasy pieces (grabbing a little meat), cut the rest to the size of 2-2, 3-3 cm
crush the garlic, add salt, sugar, pepper
We knead everything well and put it in the refrigerator.

by salt: if you are satisfied with the color of boiled meat, put ordinary salt, if you need a festive look, nitrite salt

meat in the refrigerator - two to three days, maybe 4-5.
that the meat is ripe, you will understand by the smell, you open the refrigerator, the aroma is such that drooling begins to run.
Pass the greasy pieces through a meat grinder, a large wire rack, knead well, gradually adding ice water, knead very well.
we stuff the peel that we have in stock (as described in the recipe for "HAMS FROM A ROLL"), blanch:

cool and enjoy the taste of natural ham

[silva2]

silva2 WHAT TASTY !!!!!!! Can you share your impressions of the smokehouse, please? As I understand it, unlike YET inaccessible to us Brandovskaya, there is a smoke-smell from smoking ???
Eh, I want a smokehouse !!!!!

so they seem to sell .. only the price is 1500 gr. ( 🔗)..

there is a smell, of course. But I smoke on the balcony, the smoke doesn't get into the room at all. I also made smoked chicken, so it's a bomb! The most interesting thing is that at first it seems that the color is not the same and damp, but after cooling down, the chicken darkened and looked like a purchased one. I also bought a cold smoke generator for cold smoking, but I still have nothing to brag about. I have not mastered it. But soon I want to make catfish and cheese. Then I will report back.

VitaliyB, thanks for the recipe for meat chips. Already marinated
I will probably cook the day after tomorrow.
I'll bring the report. :-)

there is nothing, the main thing is not to overdry, they should turn out like rubber

I am thinking of digging up and buying something like this:

Where did you see this?
Can I have a reference?
The seller did not send me his device, they returned the money.
Probably all for the best.

there is nothing, the main thing is not to overdry, they should turn out like rubber

Thanks for the advice.
I have a dryer, just recently bought, and for meat as well.
What do you think, if I dry it on the "meat" mode - how long. Well, at least about an hour? Two? Five?

so they seem to sell .. only the price is 1500 gr. ( 🔗)..

Yes, I saw it, but in thought ... At a price cheaper than Brand, and even if you pay for delivery from Russia ... we can buy this ... when the money appears Balcony is

even at a loss to answer, the thickness of the cut, the amount of moisture in the meat, you can’t guess
just look now and then - outside so that it is dry, but it could bend well in your fingers.

even at a loss to answer, the thickness of the cut, the amount of moisture in the meat, you can’t guess
just look now and then - outside so that it is dry, but it could bend well in your fingers.

The cutting was done 5-7 mm (as you advised), I tried thinly.

Got it, thanks again for everything!

[Scarlett Tanechka]

Scarlett Tanechka, so the most interesting thing I still looked at the smokehouse .. then the price we have from 700 grams of stainless steel ... and the sizes are different.

[Scarlett Tanechka]

Scarlett Tanechka, so the most interesting thing I’ve ever looked at is the smokehouse .. then the price we have is from 700 grams of stainless steel ... and the sizes are different.

I want electric! Why don't we have Brand !!!! And money, more money, and pills from greed to me)

: girl_in_dreams: let's want together then .. and we are not greedy .. we are homely

Girls who still think about the smokehouse, It's all done in one go.

Is our Tanya crying out loud?

Well yo-maYo, I collect for my boots ...

Tell me where to buy nitrite salt?

Tell me where to buy nitrite salt?

Do you need a little and expensive or affordable and for a lifetime?

Need a little and expensive or affordable and for a lifetime?

And at an affordable price and for a lifetime - how much? I'm also interested in salt ..

the main thing in life is to stop thinking like everyone else.
if a little and expensive: we type a link on the Internet.
the average price is 50 rubles per 100 grams, plus shipping is about 150 rubles.
Well, if the toad crushes, it was so with me, we take the newspaper of free ads, or we are looking for companies that supply salt in your region,
I do not know of an analogue of a double giz for Ukraine, but I think this is not a problem.
we call the suppliers, we agree, they themselves bring a bag of 25 kg to the house.
costs 10-15 rubles per kg.
ask for nitrite salt or curing mixture. same.
at a consumption of 30 g per 1 kg of dry-cured sausage is enough for .......
the main thing is not to rush to buy the advertised product in advertised places, there is always a cheaper alternative

the main thing in life is to stop thinking like everyone else.
if a little and expensive: we type a link on the Internet.
the average price is 50 rubles per 100 grams, plus shipping is about 150 rubles.
Well, if the toad crushes, it was so with me, we take the newspaper of free ads, or we are looking for companies that supply salt in your region,
I do not know of an analogue of a double giz for Ukraine, but I think this is not a problem.
we call the suppliers, we agree, they themselves bring a bag of 25 kg to the house.
costs 10-15 rubles per kg.
ask for nitrite salt or curing mixture. same.
at a consumption of 30 g per 1 kg of dry-cured sausage is enough for .......
the main thing is not to rush to buy the advertised product in advertised places, there is always a cheaper alternative

I found in Ukraine only bags of 25 kg. (((

correct, industrial delivery 25 kg
about 400 rubles

Nitrite salt can be purchased under the name Peklosalt. This is food saltpeter, made in Poland

Nitrite salt can be purchased under the name Peklosalt. This is salt with edible saltpeter, made in Poland

Thank you, where can I find it? Maybe in hypermarkets?

with nitrate, you need to be careful.
nitrate is sodium nitrate, which gradually turns into sodium nitrite.
it is used in long-maturing sausages,
otherwise it is better to use salt with sodium nitrite

[E. V. A. 75]

E. V. A. 75 I buy this salt on the ki website ( 🔗, very convenient, today I received another parcel.

Thanks to Vitaly for a guide to making ham from a shank. Here is a photo report

[E. V. A. 75]

E. V. A. 75 I buy this salt on the ki website ( 🔗, very convenient, today I received another parcel.

Nina thanks))), but you are from RUSSIA, and I'm on the outskirts.

Nina thanks))), but you are from RUSSIA, and I'm on the outskirts.

And you still try to contact him, I think he will not refuse. I've been subscribing goods from Ukraine, everything is fine.

I tried, Russia doesn't like Ukraine, it's easier to order from Germany, Poland.