Beef heart kazy

This is a delusion about the bursting of the shell from shtikuvannya.
Just the opposite.

You are right)) You definitely need to walk with a needle or a toothpick (the best option, I used it and threw it away), even when the kazy is wrapped in thread)))
For the first time I hear about "kazy" from my heart) Real kazy is made only from horse meat.

[Sivana]

Sivana, I agree that 120% of kazy is made only from horse meat.
These are "fake kazy", hmm, let's say for people who have no idea how you can eat horse meat)) or when it is problematic to buy horse meat.
The heart is as fibrous as horse meat. The sausage turns out to be very similar to kazy.

[Malika]

Malika, I think that delicious sausage turns out

[Sivana]

Sivanayes, delicious, try to cook it somehow
although you can easily buy kazy, in Alma-Ata this kazy is full of the highest standard

I'll finish the pre-ambassador, I'll do it, and we'll see

Peace be with you bakers!

mishkind

ben de düşünüyorum ne tuz çok

MalikaS--

I follow your recipes a lot, and not only me, but also the samplers
but look
today I took maggi for the second \ well, in the bag, the seasoning and the bag for baking \ made the minced chicken and added the spices from the bag, but stuffed the stuffing bag that was not included here, but the belly
cooked for 1 hour on low heat
so everyone thought it was salty \ except for me - I drank with beer \ and your salt is, well, several times more than it should be according to the rules
why am i
it seems like a natural shell, but the salt did not leave through it

I will make a few loaves. I'll put one down, let's compare.

[shade]

shade, thanks, I am very glad that the recipes were to my liking.

if everyone says that there is a lot of salt, then this is true))) the error came out, sorry.

I already thought to edit the recipe, reduce the amount of salt, but it doesn't work

mishkind, please write which option is better.

[Malika]

Malika, what an interesting recipe my parents are from the Nizhny Novgorod region. The horse in the village is considered the breadwinner as well as the cow. Wealthy houses buy a foal, raise it, feed it, take it to the best meadows to graze all summer, and give it clean water. In the first frosts, mainly in November, they cut up and call the whole family to cook kazy. they clean the meat from veins, cartilages, cut into pieces, add crushed garlic, salt, pepper, fat, stuff it into a shell (either artificial or natural) and hang it in the attic under the roof. and while there are strong December and January frosts, the kazy dries up, from mid-February they are already beginning to try those sausages that are in an unnatural shell, and from March those that are in a natural one. We have been raised on this sausage since childhood, our table is no longer without it, my husband and I are no longer a table, when we began to live together, he also exclaimed at first that he did not eat horse meat and never would, and now you cannot drag it by the ears

Gulnara, thank you.

Recipe à la kazy, especially for people who never eat horse meat.

Who ate kazy since childhood is a delicacy, and someone out of habit is wild)))

Well, for example, I don't understand how you can eat "rotten eggs", maybe after trying it, I'll be a fan)))))

Tastes change ...

We're talking about boiled, bye.
There is a trick here, with salt, and it is connected with the sausage strapping method.
Then I read that it is authentic - the ends are not tied, but fastened with a toothpick.
So, some of the salt flows into the broth. Together with sausage broth inside.

So, the question with a grain of salt is not so simple.
I would like to keep the maximum inside the loaf. Then salt differently, and cook very
carefully. Or cook in a temperature controlled oven. Clip the ends of the sausage.

The temperature range from 40 to 50 degrees is very important.
During this time, fermentation takes place and flavor is formed.

-----------------------------------------------------------------
About heat treatment of beef heart. At all.
You will be surprised, but 20 minutes is enough. Not an hour and not an hour and a half. Exactly 20 minutes.
The secret is in cutting.
The outer film, together with the vessels, must be removed.
Inside, too, carefully clean.

And from this, cut into thick strips, at least an inch thick.
Boiled in 20 minutes to a temperature of 72 degrees inside with a bang

Retain juiciness and consistency.
Do not cook for two hours, do not spoil the food!
20 minutes is more than enough.

It's a pity for the sausage broth, the meat will not taste good.
It is probably better to have less salt and tie the tails of the loaf tighter.

At 70-75 C I cook rolls, from soft parts of meat, juicy, tender meat is obtained.

I'm afraid a cooking temperature of 40-50 C will not work for a heart or horse meat.
Painfully, the meat is fibrous and tough.

No, you just have to stay at a temperature from 40 to 50.
For an hour, at least.
And then bring it to the required readiness.
I have about 70.

[mishkind]

mishkindThank you very much for your valuable advice.

Just tomorrow I wanted to make a sausage, I will definitely try.

And I will continue the pre-ambassador until Monday,
Then I'll fill the loaves, I'll let it ripen, they'll be ready by Tuesday.
I will take pictures.

In terms of salt, as expected, these are Ad and Israel.

[mishkind]

mishkind, the beauty!!!
in my opinion, I will not be able to change the recipe, the amount of salt ...
I will ask the Moderator ...
How much salt would you advise to write for 1 kg of meat ???

I have another loaf for which meat
washed from salt.
Tomorrow it will cool down and we will take a look.

With this amount of salt, you can do it, but soak the salt.
The usual amount of salt is 13-15 grams per kilo.
17-18 is already salty, but the meat will definitely not spoil. Formed corned beef.

I think that by joint efforts, we will bring the recipe to mind)))

--------------------------------------
How do you make dough for beshpomchik? With eggs, or without?

Specially registered.

The grams of salt I indicated are taken
-12-13 for German sausages
-17- for dry-cured, uncooked smoked.

There are two options here regarding the author of these recommendations:
1. The author is a sincere idiot.
2. The author is a malicious idiot.
I hate to characterize a stranger in this way, but his recommendations, at least in the part of dry-cured / uncooked smoked sausage, are extremely dangerous to health.
In industries, they use from 22 g / kg (more likely 25-28-30-33-35 g / kg.). salts using potassium or sodium nitrate or using a nitrite salt.
At home, when drying sausages, add 30 gr. table salt or 27 nitrite, and preferably 50/50 (large salt or sea salt + nitrite) 28 grams is the minimum amount.

Malika, correct me please.
I think these sausages began to be actively used as cold snacks for about 50-70 years.
Apparently earlier, the presence of a similar, highly salty, sausage served as a dressing for the nomad / cattle breeder to the broth from the found mushroom root-tips or slaughtered ram.

[Dunno]

Dunno, Yes you are right. Kazy ate on holidays, in the USSR it probably gained wider popularity.
And there should be a lot of salt, otherwise it cannot be stored for a long time, the meat will dry out.

Specially registered.
There are two options here regarding the author of these recommendations:
1. The author is a sincere idiot.
2. The author is a malicious idiot.
I hate to characterize a stranger in this way, but his recommendations, at least in the part of dry-cured / uncooked smoked sausage, are extremely dangerous to health.
In industries, they use from 22 g / kg (more likely 25-28-30-33-35g / kg.). salts using potassium or sodium nitrate or using a nitrite salt.
At home, when drying sausages, add 30 gr. table salt or 27 nitrite, and preferably 50/50 (large salt or sea salt + nitrite) 28 grams is the minimum amount.

Nice man, please.
The Author has a department of food hygiene behind him, and the education is appropriate. And, yes, the Highest.
And not one hundredweight of homemade sausages. Poz
If you want to salt by eye, so salt yourself, with your own .... no one will grieve.
Well, and the fact that the upstart and windbag .... I do not care.
Show off further. Bon appetit, my distant Belarusian friend)))

[Dunno]

Dunno, Yes you are right. Kazy ate on holidays, in the USSR it probably gained wider popularity.
And there should be a lot of salt, otherwise it cannot be stored for a long time, the meat will dry out.

You have boiled Kazy, not jerky. And in dried - 70 grams per kilo - this is a spoiled product.
Kazy according to your recipe, I THROWNED out.

And the comrade who cites the 1938 bookmarking norms is theorist.
I can assume that Chernobyl did not pass him by, and that Tavarisch smokes.
And call him groin.

Malika, thank you very much for the recipe. We buy kazy and horse meat ready-made from our friends from Chimkent, from our hearts we will try thanks to you.
Kazy is actually cooked very salty, but here it is boiled in very large pots along with horse meat (which is a lot), the meat and water are not salted, they take salt from the kazy. The broth turns out to be very salty, then juices are boiled in it for beshparmak. Horse meat and kazy are boiled for 3.5 hours, and kazy are very often stabbed with a knife, otherwise they will burst.

I forgot to say that kazy and horse meat are cooked in a pressure cooker for a maximum of 1 hour, the meat is very soft and tasty.

Please try your health. Kazy from the heart "forced measure"))))))
In Kazakhstan, you can probably buy real horse belly everywhere, it is denser and does not break during cooking.
In Chimkent they know how to cook kazy.

Yes, in Chimkent they know a lot about kazy and horse meat and cook for themselves, so everything is very tasty. And what about salt, in fact, there can be such an amount, it's just that the person did not see our booooooools

[prohibited]

1. The author is a sincere idiot.
2. The author is a malicious idiot.
I hate to characterize a stranger in this way.

Not only that, here prohibited so characterize. Verbal warning.

And what about salt, in fact, there can be such an amount, it's just that the person did not see our booooooools

Yes, let's say enough salt

You have boiled Kazy, not jerky. And in dried - 70 grams per kilo - this is a spoiled product. Kazy according to your recipe I THROWED out.

It is a pity that the amount of salt in the finished product is not to your taste.

At first I wanted to correct the recipe, then I decided to cook the kazy again, having already accurately measured all the ingredients.
200 g of coarse salt for 2.5-2.6 kg of beef heart, pre-cut, rinse, marinate. Part of the salt remains in the water of the marinade, part is digested.
More than edible.

In fact, salt and spices are always to taste, not according to the recipe ...

The Author has a department of food hygiene behind him, and the education is appropriate. And, yes, the Highest.
And not one hundredweight of homemade sausages. Poz
If you want to salt by eye, so salt yourself, with your own .... no one will grieve.
Well, and the fact that the upstart and windbag .... I do not care.
Show off further. Bon appetit, my distant Belarusian friend)))

The quality of Russian sausages is widely known.
Exactly, I think, thanks to the graduates of the "Department of Food Hygiene ... And, yes, Higher."
The very presence of this topic clearly characterizes your work and your, if I may say so, education.
I, out of my own naivety and ineradicable faith in people, made, as it turned out, flattering assumptions for you:
1. The author is a sincere idiot.
2. The author is a malicious idiot
Everything turned out to be much worse - the author is an educated idiot.
A diploma of higher education in inept hands is more terrible than the notorious grenade in the paws of a monkey.
For this, let my close-minded Russian friend take leave)))

Goodbye, our Belarusian friend)))
The quality of your sausages makes people do
homemade sausage.
We will miss you. Amen.

Sausages that are not in demand in Belarus are supplied to Russia.

Amen.

The bile is over, we switched to oil :)

For this, let my close-minded Russian friend take leave

Yes, about taking leave is your only right thing to do.
The rest, too, I urge prudence.

Chief, it's my fault.
I'm correcting myself with good sausage.







Simple and beautiful.
PS-who can edit pictures, fix, pliz.

If interested, I can write a rather long text,
on Temko. "what's wrong with industrial sausages"
and why we make them at home.

Peace be with you bakers!

mishkind - - if interested - I can write a rather long text

why are we sitting? - who are we waiting for?

The topic is very big.
The abstract will pull, at least)))
And where to publish it?

And where to publish it?

a separate topic of course

Kazy is one of the most delicious sausages. Nostalgic such a recipe, I will definitely do it, thanks! And finally I will reach the seller who sells sausage gadgets (guts, nitrite, etc.). I also want to make a hasip.