Homemade sausage "Krakowska"

[Kolbasnik]

KolbasnikBy the way, everyone wanted to ask how to ensure that there were no air holes in the sausage. Does this also interest me from the point of view of cooking ham in a ham maker?

Massaging, sufficient moisture, dense packing, sediment before heat treatment. Basically, you can't think of anything else.

[Kolbasnik]

Kolbasnik, Thank you!! Massaging in a ham maker is difficult to do!

I'm glad, it seems to me, it means long mixing (which we do "stir in the kneader for at least 10 minutes or manually for 20 minutes until the threads are formed")

I've already been crucifying about ham makers :) and about "threads" - the phrase slipped there :) If you do everything right, then the ham maker is not needed, this is the usual form. You need to massage the minced meat. and let it ripen. And only then pushing it into a ham maker, even a tube, or a tin can, is no longer important.

I don't understand that you are up in arms against a person. Julia posted the recipe. If you don't like it, walk by. If you don't want to make sausage with saltpeter, don't. Julia does not impose her opinion on anyone. And about spices - this recipe is specifically for the "Biovin" spices, from where a person knows the percentage of one or another ingredient in a factory pack. In the end, she doesn't have to look for some other recipe for you. Choose for yourself what you like and you will be happy. Aunt Basia also talked about her Biovin syringe, is she also a hidden advertiser? Girls, please calm down.

[Kolbasnik]

Kolbasnik, Pavel, tell me, please, should the minced meat ripen already in the form (in a ham, in a shell) or just in a container in the refrigerator? And what time is it?
* everything, read * The question remains only on the ripening time

[Kolbasnik]

Kolbasnik, Kara, I do so, apparently, overlooked, as it is called!
It turns out without holes, only when I first punch the minced meat with an immersion blender, and then knead it!

Kara, that's it, especially if you look at the thank you history;)

Thank you!

[Kolbasnik]

Kolbasnik, Pavel, tell me, please, should the minced meat ripen already in the form (in a ham, in a shell) or just in a container in the refrigerator? And what time is it?
* everything, read * The question remains only on the ripening time

Yes, in fact, it doesn't matter where it ripens, the main thing is in the cold. By time - if pure minced meat with nitrite salt and without spices - then a couple of days should be at least. And if with spices - then less, a day, it can turn sour further.
You can massage everything, put it in your ham maker and put it in the refrigerator for a day. or you can have a stock of minced meat in the salted - I do that, and from salted and ripened minced meat do whatever you like as needed.

Quote: Rada-dms from Today at 05:34 PM
Kara, that's it, especially if you look at the thank you history;)

Quote: Rada-dms from Today at 05:34 PM
Kara, that's it, especially if you look at the thank you history;)

This is about those whom you thanked (these happy two people)

[Yulek]

Yulek, Yulechka, please excuse me for setting up a debate in your topic. Questions to Sausage should be moved to a general topic (on ham). Sorry again

Of course. Spices are extra. source of bacteria. It is better to add it after ripening, so as not to shift the correct reactions during ripening to the side. Some people soak spices in vodka or alcohol.

[Kolbasnik]

Kolbasnik, Thank you so much!! Your advice is hard to overestimate Let's learn to do everything right

"Yulek" and your sausage is wonderful! And the photo is beautiful.And on the avatar too :) well, sorry for the hectic activity in your topic :)

[olaola1]

olaola1 You know, I do not blame those who are so loudly jealous. Thank you for your participation, my recipe is now so popular!

[Kolbasnik]

Kolbasnik, Thank you, even that

"Yulek" and your sausage is wonderful! And the photo is beautiful. And on the avatar too :) well, sorry for the hectic activity in your topic :)

Thank you, I even like it!

[grinaty]

grinaty,

Yulek, Yulechka, please excuse me for setting up a debate in your topic. Questions to Sausage should be moved to the general topic (on ham). Sorry again

no no, let them be) at the same time I got a lot of in-tions in my recipe!

[0.6 g nitrate]

I liked the sausage, it is well cooked, the cut is beautiful, like a ham. Hidden advertising is not annoying, whoever needs it will buy.
I will tell you about saltpeter. Those who do not have it (as I understand it, no one has), he will replace, either only table salt will remain, or replace with nitrite salt. Dr. the question is, how much to take for the brine ?!
I want to draw attention to others. The meat is salted in brine, 4 liters of water is taken, meat is less than 2 kg. If you calculate exactly, then it turns out in the meat after salting will be 0.6 g nitrate... For 3 days, some processes take place in the brine, the saltpeter is likely to be transformed. It seems to me that this is not much.
I want to say that not everything is so scary. And yet, Julia did not come up with this recipe herself, but probably took it from some authoritative source. Someone is also responsible for this recipe.
Now, if you apply this recipe for yourself, I would make it a dry salting with nitrite salt, by analogy with the Sausage recipes.
You shouldn't be like that. Kara, in your innocent question, you immediately feel a provocation, no matter how they justify it later.
You have to be more tolerant ...

"Yulek" and your sausage is wonderful! And the photo is beautiful. And on the avatar too :) well, sorry for the hectic activity in your topic :)

Julia, sorry if we offended you. And Monica on her avatar is really very beautiful!

You shouldn't be like that. Kara, in your innocent question, you immediately feel a provocation, no matter how they justify it later.
You have to be more tolerant ...

I was not even going to justify. And I hope that my "intolerance" and "provocation" will help other housewives to understand the correct choice of spices.

Girls, I just came from the library :))) I have a selection of books in electronic form, and so in the 1933 technologist's reference book on saltpeter there is a clear indication - 1% by weight of salt. I think all the same that 2 gr. saltpeter for 2 kg of meat is too much. Even more. Julia go to nitrite - it's safer there.

[1% by weight of salt]

... in the 1933 technologist's handbook for saltpeter, a clear indication - 1% by weight of salt... I think all the same that 2 gr. saltpeter for 2 kg of meat is too much. Even more. ... switch to nitrite - it's safer there.

Thank you! There is nothing more to argue about!

[Paul]

Girls, I just came from the library :))) I have a selection of books in electronic form, and so in the 1933 technologist's reference book on saltpeter there is a clear indication - 1% by weight of salt. I think all the same that 2 gr. saltpeter for 2 kg of meat is too much. Even more. Julia go to nitrite - it's safer there.

Paul, how much nitrite salt should you take in this recipe if you make a brine for 4 liters of water, like the author did?
Perhaps table salt needs to be reduced?

I think the pickle is not needed here at all. 2% nitrite salt to the meat mass + 10% water, mince the minced meat in a meat grinder, mix with salt and water and leave to ripen for 2-4 days. Everything else can be intervened as you like.

I think the pickle is not needed here at all. 2% nitrite salt to the meat mass + 10% water, mince the minced meat in a meat grinder, mix with salt and water and leave to ripen for 2-4 days. Everything else can be intervened as you like.

Thank you, I also decided so for myself.

I immediately said that the sausage is beautiful and tasty, probably, I would not refuse a piece! And absolutely sincere !! And stop! Don't get personal! So I have nothing to apologize for !!!
Well, now you "envy" me, since you think in such kindergarten categories! I treat my envy by eating natural Italian sausage with black Tuscan truffle! Poor to do !? It's a good idea:!?

I won't make a truffle .. No matter how hard you push.And the sausage - I think you can think of it
By the way, on the forum ki guys make such fermented sausages in mold. Come take a look :)

[Kolbasnik]

Kolbasnik, oh, then I'm ready for the guts and nitrites !!!;) You can add truffle oil, but I can't think of the composition to fit!

.

[olaola1]

olaola1, Olya ... why so?

[olaola1]

olaola1, let's not incite anyone, everyone has already made up here and has long been just joking! World! Friendship! Khrushchev! Satellite!

For all who are interested! I was not lazy and copied this in-tion from the packing of saltpeter. Some phrases are, frankly, poorly translated, this introduction was written not by me, but by the manufacturer.
Potassium nitrate - for pork, beef and veal.
Ratio of 5 kg of meat:
Pickle for salting meat
Up to 2.5 liters of water, add 1 teaspoon of ground pepper, 2 teaspoons of marjoram, 2 bay leaves, 5 grains of allspice, 12 juniper berries, a few cloves, a pinch of coriander and thyme (you can also use a ready-made herbal mixture for pickling). Cook for 10 minutes. Add 10 g of potassium nitrate (half a bag), 20-40 g of salt, a teaspoon of sugar to the already cold brine, mix thoroughly. Puncture the meat with a syringe needle having a thickness of 1 mm about 100 ml, injected at regular intervals. Place the meat under a press or - in an enamel pan and pour the rest of the brine (the meat must be completely covered). Brine 7 - 9 days at 4 - 8 degrees to turn meat to CO2 - 3 days.
Sausages can be cooked, smoked, baked or grilled.
Structure:
- Net weight: 20 g per 10 kg of meat,

1 CHARACTERISTICS
Potassium nitrate Potassium nitrate (KN03), a colorless crystalline salt (E 252) is used for salting meat using traditional methods. Saltpeter (potassium nitrate) is (besides salt) the most important additive used in jerky meat, guaranteeing not only the expansion of its strength, but also the pink color of the meat.
In the first stage of salting (after adding salt and spices nitrate, nitrate is obtained from nitrate ions under the action of natural enzymes contained in meat is reduced to nitrite (in an amount no more than the content of myoglobin).
In the second step, nitrite ions react with myoglobin, a protein responsible for the pink (but temporary) color of meat. The reaction product is durable nitrosomyoglobin, pink in color, even at higher temperatures.
2 ADVANTAGES
-The behavior of pink meat (color) that the salt itself changes the natural color of the meat to beige-gray,
-Positive effect on the taste of meat,
-Fixing the color of sausages,
-Strong bacteriostatic and bactericidal properties (particularly for botulism by bacteria)
-Thermal processes (cooking ham), which is exposed to meat products that kill bacteria in them, but do not destroy the pores)
The use of potassium nitrate containing only nitrate ions is healthier and safer than commercially available curing mixtures containing nitrites, which in the case of even a small overdose can be harmful to our health.
3 additional useful information.
In addition to nitrites, nitrosamines are hazardous, compounds formed when meat is heated by the reaction of nitrite with an amine. These compounds can be carcinogenic.

See how our forum member is doing. I have never succeeded so well - the humidity in the apartment is not suitable. This is the right mold that preserves and protects sausages from spoiling. And most of all I like his approach - analytical, consistent. I am very glad that we have this guy on our website.

[Kolbasnik]

Kolbasnik, !!!

Julia, now sincere thanks! Now it is much clearer what kind of animal this is, this saltpeter.

Yulek, sorry that I "envied" you, although I envied you, I immediately said that the beautiful and tasty sausage, probably, would not refuse a piece! And absolutely sincere !! And stop! Don't get personal!
Well, now you "envy" me, since you think in such categories! I treat my envy by eating natural Italian sausage with black Tuscan truffle! Poor to do !? It's a good idea:!? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390202.0

No excuse, I won't make such a sausage, not because I don't like it, but simply difficult. Bon Appetit.

Rada-dms, Kara, honestly the word, I do not understand why you attacked the person then!
What is it about Biovin spices?
What kind of advertising can there be if these products can only be ordered or imported from Poland?

Many people here use nitrite salt, why no one attacks them)
Let's react normally to all recipes!
Yulek, thanks for the recipe !!! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390202.0

Thank you

only for preservation or else gives some taste

Nitrite salt developed specifically for home use (contains sodium nitrite 0.5-0.6%, this is less than most vegetables bought on the market), is used for salting meat products for sausages, ham, sausages, etc. In addition to preserving color, increase the shelf life of the product (it is a preservative), participates in the ripening of minced meat, it is she who gives the taste of ham-sausage, which is inherent in sausages ... Without sodium nitrite, you will not get a sausage or sausage or ham taste, you will get the taste of boiled minced meat with spices in a shell ...

Without sodium nitrite, you will not get a sausage or sausage or ham flavor, you will get the taste of boiled minced meat with spices in a shell ...

Yes Yes Yes! Until I found where to buy nitrite salt, the result was the same - pressed boiled meat. With the use of nitrite salt, the ham became similar to the ham.

Hello to all chemists, sausages, lovers of just chatting, hostesses, etc. I just want to once again bring a note of clarity to this whole dispute about saltpeter.
1E-On a biovinovskoy bag, with the word SALETRA POTASOWA-which means from the Polish language-Potassium nitrate !!!! Below this word is written
DO PEKLOWANIA WIEPRZOWINY, WOLOWINY I CIELECINY - which is translated from Polish FOR PORK, BEEF AND VEAL CUTTING !!!! MASA NETTO 20 G NA 10 KG MIESA

2E-SKLAD-translated from Polish is the composition. This pouch contains AZOTAN POTASU E252 - WHAT MEANS POLISH NITRATE POTASSIUM NITRATE (actually its formula)

Who is interested in the recipe for pre-salting meat for sausage or ham or smoking, I can send it in a personal! And although it is in all my meat recipes.
Girls, I will remind you again. There is a Russian website, many who bought something from them like me, there is all the information about spices and saltpeter! Instead of disputes and suspicions of hidden advertising, one could go to the site and find all this information. Kaliningraders are the official representatives of the Poles.

The point is not only in educational work about saltpeter. You indicated the wrong dosage, and you never know what is written on the package, any other person who decided to make this sausage and bought another manufacturer's saltpeter (with a standard composition) would not specify "how much to weigh in grams."
By the way, advertising and saltpeter are ultimately not as important as your disrespectful attitude towards people who are really interested in your recipe. This is why we are here and share our experience, ask questions (sometimes stupid) to learn. And it is very important when the author of the recipe with understanding and patience "spends his precious time" on communicating with others, explaining all the subtleties of his creation.
I hope to stop this discussion. I also hope that your taunts and jokes will not migrate to other topics, because this is already childish

[Kara]

KaraYou know, here you write very large texts that do not make any sense !!!! If you still do not understand the recipe, dosage, etc., ask a question, and do not say that this is not true! I am not going to carry out educational work, everything is clear to everyone except you and another participant in the dialogue.Girl childishness, it's not a vice

[0.6 g nitrate]

I liked the sausage, it is well cooked, the cut is beautiful, like a ham. Hidden advertising is not annoying, whoever needs it will buy.
I will tell you about saltpeter. Those who do not have it (as I understand it, no one has), he will replace, either only table salt will remain, or replace with nitrite salt. Dr. the question is, how much to take for the brine ?!
I want to draw your attention to others. The meat is salted in brine, 4 liters of water is taken, meat is less than 2 kg. If you calculate exactly, then it turns out in the meat after salting will be 0.6 g nitrate... For 3 days, some processes take place in the brine, the saltpeter is probably transformed. It seems to me that this is not so much.
I want to say that not everything is so scary.

Nobody paid attention to my post. And I accurately calculated the amount of saltpeter in the meat, I also want to add that on 1 kg of meat accounts for 0.3 g of nitrate... This is not counting the conversion of nitrate.
I repeat that someone checked the recipe. I mean exactly the method of ripening meat in brine proposed by Julia.

dear, we are talking about a 10-fold excess of dosages. The permissible application rate of nitrate is 20 g per 100 kg of minced meat. or 1% by weight of salt. This is from reference books.
The Poles have a mistake.
Something to do with it or just take it into account in the calculations is a personal matter, but then I do not understand the questions about the safety of nitrite salt, where the dosage when adding 2kg per 100 kg turns out 12g of pure nitrite). Yes, this is also a lot, if you follow the Soviet GOST, there is a dosage of 7.5 g of nitrite per 100 kg of raw materials, but the Poles have surpassed everyone)

[Yulek]

Yulek, thank you for the presentation of biovinovs products - I will probably order myself a ham maker there, especially since they have such a rapid delivery that ozone with tempting just nervously smoke aside: on the 2nd you asked where to buy a ham maker, on the 3rd you ordered it

I kept trying where to buy such a thing, painfully beautiful products are obtained, and even the reviews are delicious! Found cheers
🔗 already ordered, I will wait. I can't wait to boil the ham

and on the 4th they have already started to upload "biovinovskie" recipes

You are welcome! The spices are awesome! Very coarsely ground herbs and very fragrant pepper. I ordered ham, spices, intestines and a syringe for stuffing sausages. I was satisfied with everything!

Please share: What kind of delivery did you choose? And (if not a secret) how much did it cost you?

dear, we are talking about a 10-fold excess of dosages. The permissible application rate of nitrate is 20 g per 100 kg of minced meat. or 1% by weight of salt. This is from reference books.
The Poles have a mistake.
Something to do with it or just take it into account in the calculations is a personal matter, but then I do not understand the questions about the safety of nitrite salt, where the dosage when adding 2kg per 100 kg turns out 12g of pure nitrite). Yes, this is also a lot, if you follow the Soviet GOST, there is a dosage of 7.5 g of nitrite per 100 kg of raw materials, but the Poles have surpassed everyone)

Never mind, they have their own truth

[Elenka]

ElenkaYou know, I think there are simply participants who do not want to count, but are simply confident and insist on their own. So the flag is in their hands! BIOWIN, with its experience in the development of spices, yeast, essences, etc., does not produce such things in the basement !!!! And they are developed by technologists And what can I say, everyone has already understood everything and who needed it.

[Biryusinka]

Biryusinka, I will answer in a personal.

[E249 preservative (potassium nitrite)]

Ingredients
pork (shoulder) 600 gr
Veal (neck) 400 gr
Pork (brisket 600 gr
Bacon (smoked) 150 gr
Spices for salting meat enriched with BIOWIN 10 gr
Sausage spices BIOWIN 5 gr
Potassium nitrate 2 g
Coarse salt 5 tbsp l
Protein casing for sausages BIOWIN 60-70 cm
BIOWIN culinary threads 30 cm
Dried garlic or granulated 5 g
Sausage stuffer BIOWIN 1pc More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390202.0

E249 preservative (potassium nitrite)

Name: Potassium nitrite, E249
Other names: Е249, Е-249, Eng: E249, E-249, Potassium nitrite
Group: Food additive
Type: Preservatives
Effect on the body: carcinogen, crustacean
Approved in countries: Russia, Ukraine, EU

Characteristic:
E249 is a potassium salt from nitrous acid. The food additive is used as a color improver and fixative, as well as a preservative in the food industry, adding to fish and meat products.In appearance, potassium nitrite resembles a white or slightly yellowish crystalline hygroscopic powder. The substance is very soluble in water and hygroscopic. Being in the fresh air, it slowly oxidizes to a substance called potassium nitrate KNO3. Chemical formula - KNO2. The natural source of nitrite formation is biological formation from nitrates that remain in various foods. Potassium nitrite is also found in human saliva. Get E-249 from the reduced straightened mass of potassium nitrate C using lead; passing sulfur dioxide through a heated mixture of potassium nitrate and calcium oxide. The impurities are nitrates. E249 is allowed in the Russian Federation for use.

Application:
E249 is approved by five standards as a stabilizer in the production of canned meat (amount up to 125 milligrams per kilogram). The food additive in the Russian Federation is used as a preservative-bactericidal preparation and color fixer in the manufacture of sausages, raw smoked meat products, salted smoked, dried, cooked sausages and in other meat products and canned food. No more than 50 milligrams per kilogram is added to E249 minced meat (combinations with other stabilizers are possible). Potassium nitrite is also actively used in the production of photography, azo dyes, and many other organic complexes.

Effect on the human body:
E249 is capable of exerting a clear mutagenic effect on most microorganisms. The fact is that nitrite is able to penetrate into the dye of the blood, which will facilitate the transport of oxygen throughout the body. To achieve an acute toxic effect, it is enough for a person to take about 0.5 grams. Potassium nitrite is highly reactive, especially in the ability to form nitrosamine. After eating foods with E-249, one can observe a strong thirst. The drug is not fully understood, so there is a danger that there is a more latent toxic effect on the body. According to the latest data, E249 has carcinogenic effects and is capable of causing cancerous tumors.

and for comparison:

E250 preservative (sodium nitrite)

Name: Sodium nitrite, E250
Other names: E250, E-250, Ang: E250, E-250, Sodium nitrite
Group: Food additive
Type: Preservatives
Effect on the body: affects blood pressure
Approved in countries: Russia, Ukraine, EU

Characteristic:
E250 is a sodium salt from nitrous acid. The food additive is used as a color improver and fixative, as well as a preservative in the food industry, adding to fish and meat products. In appearance, potassium nitrite resembles a white or slightly yellowish crystalline hygroscopic powder. The substance is very soluble in water and hygroscopic. Being in the fresh air, it slowly oxidizes to a substance called potassium nitrate KNO3. Chemical formula - KNO2. The natural source of nitrite formation is biological formation from nitrates that remain in various foods. Potassium nitrite is also found in human saliva. Get E-250 from the reduced straightened mass of potassium nitrate C using lead; passing sulfur dioxide through a heated mixture of potassium nitrate and calcium oxide. The impurities are nitrates. E250 is approved for use in the Russian Federation.

Application:
In the Russian Federation, E250 is used as a food additive in the following situations: as an antioxidant, which provides a fish or meat product with a "natural color"; an antibacterial drug that inhibits the growth of the causative agent of botulism. Sodium nitrite is used in the production of smoked meats and sausages to give the characteristic pink-red color. But nitrites are always dangerous to human health if used in large quantities. The European Union approved the use of sodium nitrite only as an additive to salt, but not more than 0.6%.Sodium nitrite is also used in many areas: construction (additive for concrete), pulp and paper, textile, medical, veterinary, metallurgical, chemical (diazo dyes, nitro compounds and other organic compounds) and many branches of the Russian industry.

Effect on the human body:
E250 has vasodilator, laxative and bronchodilator properties, and also relieves spasms in the intestines. Sodium nitrite is used in the treatment of many diseases: sickle anemia, cyanide poisoning, heart attack, cardiac ischemia, cerebral aneurysms and pulmonary hypertension in children. The food additive has general poisonous and toxic properties, as well as a carcinogenic effect. Eating meat and fish products that have been cooked with sodium nitrate can lead to cancer. Eating a lot of these foods can contribute to bowel and lung cancer.

Information taken from 🔗

[Elenka]

Elenka, You know, I think there are simply participants who do not want to count, but are simply confident and insistent
are on their own. So the flag is in their hands! BIOWIN, with its experience in the development of spices, yeast, essences, etc., produces such things
not in the basement !!!! And they are developed by technologists And what can I say, everyone has already understood everything and who needed it.

Sorry to get into your business, but I'm a technologist myself and worked for a food company for several years. additives for the meat industry, developed them and introduced them in production. We also went to Warsaw to study at their "Institute of Meat and Fat".
Your Poles have a mistake. Exceeding the MPC by 10 times.
Maybe these are translation difficulties, but they are not toys. Okay, to be wrong about spices is not for everybody, with nitrates it is better not to be wrong.