ang-kay
Byaka zakalyaka, here's what Lena writes:
Quote: kubanochka
And she smoked the sausage after drying in the oven and spending a night in the refrigerator.
kubanochka
Quote: Byaka zakalyaka

kubanochka, tell me you bring it to the required temperature in the oven, and then into the smokehouse, or simply dry it for a while, and bring it to readiness in the smokehouse. Thank you
I cooked the sausages in the oven until tender, just like Angela in the recipe. 3 hours in the oven, cooling in ice water, drying off with a towel and hanging in the refrigerator overnight. That's it, the sausage is ready. It is ready without smoking. I only smoked half of the bars. For storage, I vacuumized each loaf. I want to put a couple in a vacuum package in the freezer, see what happens to it after defrosting. Can you store it like that?

Quote: Olga from Voronezh

I should write it down in a book. Can I share with friends?
Ol, you surprise me ... Why are we all showing everything here?
ang-kay
Quote: kubanochka
I want to put a couple in a vacuum package in the freezer, see what happens to it after defrosting. Can you store it like that?
Lena, I froze the ham and sausage. Everything is fine.
Quote: kubanochka
For storage, I vacuumized each loaf.
And what is your vacuum cleaner?
kubanochka
Quote: ang-kay

And what is your vacuum cleaner?
I have a ProfiCook. I cut a large bag in half lengthwise and sealed a long cut in two passes. It turned out to be a long narrow bag. The loaf is just included in it. The first photo shows two packed bars.
ang-kay
Yeah. I saw it. I'm thinking that I also need to buy a vacuum cleaner for myself.
kubanochka
Quote: ang-kay
and you need to buy yourself a vacuum cleaner.
I bought for SuVid, but then I put things in order in the freezer, in the refrigerator and even ... in the closets with clothes. All summer things, such as T-shirts, shorts, sundresses, in bags, and ... instead of a pile of things - small stacks of bags. The children's little things of the grandchildren (of whom they have already grown), which occupied an entire closet, now fit on one shelf. Without a vacuum unit, nowhere, a very necessary thing in the household!
Byaka zakalyaka
Thank you
annnushka27
kubanochka
Quote: Byaka zakalyaka

Lenochka, thank you, how to cook in the oven, I know I'm very interested in how you smoked, more precisely, on what is the sausage placed in the smokehouse? After drying in the oven, and cooking completely in a smokehouse or completely in the oven, then cooling, and then smoking on top?
I cooked completely in the oven. And in the morning I smoked the ready-made sausage. Next time I will keep it less in the smokehouse, it turned out very fragrant, maybe less.
* Anyuta *
Quote: kubanochka
it turned out very fragrant, it can be less.

Flax, and after lying in the refrigerator, the smell has not diminished? Usually after 10-12 hours the taste and smell of smoking decreases ...
By the way, after the freezer there will definitely be less "smoked taste"!
* Anyuta *
Quote: Olga from Voronezh
at the joint venture of the large Foronezh forum there is a purchase of Natural casings for homemade sausages!

Ol, are there artificial shells there? I went to the website of the joint venture, so I can't find a search engine there ... and do they sell salt there? Otherwise, I would have bought salt, but at 200 pe for 500 grams ... somehow a little expensive ...
SchuMakher
Quote: NatalyMur
and also on the

and here it was I had to read it for the night
* Anyuta *
SchuMakherMan, do not suffer ... you are not the only one ... I also sit and read and walk on different sausage sites ... it seems it's time to do sausage making, and not just ham ...
SchuMakher
Quote: * Annie *
Man, do not suffer.

I do not suffer, I suffered yesterday, kada fingers of themselves pressed the "Buy" button!
kubanochka
Quote: * Annie *
it looks like it's time to do sausage making, and not just ham ...
It tastes better, much tastier ...
And the ham in the shell tastes better than the ham. And in pork bladders, and rolls in a collagen film ... And what a dry-cured sausage turns out!

Pork and beef sausage 50 to 50

Seduced to sausage making or show?

Quote: ShuMakher


I do not suffer, I suffered yesterday, kada fingers of themselves pressed the "Buy" button!
Fingers know their stuff.
* Anyuta *
Quote: kubanochka
Seduced to sausage making or show?

Show - show .... .. but what seduced is already 100% ... I'm studying information about shells and addresses with "salt" already looking for ...
kubanochka
Quote: * Annie *
I study information about shells and addresses with "salt" already looking for ...
And I buy everything from the Kolbasnik. From day to day I am waiting for another parcel. (With blood).
* Anyuta *
Quote: kubanochka
With blood
Are you teasing?

and you have 2000 messages !!!
SchuMakher
It's good for you with your private houses, but where am I going to do this in a single room?
* Anyuta *
Quote: ShuMakher
where will I do it?

well, option number 1 - on the balcony ...
option number 2 - in the country ...
option number 3 - someone promised to visit ... the summer is already over ...
SchuMakher
Quote: * Annie *
well, option number 1 - on the balcony ...

attach a pridezza
Quote: * Annie *
option number 2 - in the country ...

this is the current summer ...
Quote: * Annie *
option number 3 - someone promised to visit ... the summer is already over ...

and you disappeared, I thought we could have changed But there is a "golden autumn"
NatalyMur
Girls - a small problem with a place arises only when smoking, it is easily solved if there is a balcony. And so, almost everyone has a stove with an oven. If there is a cartoon with a multicook, it also helps ... Here is the problem of free space in the refrigerator for all our delicacies - this is really a problem. She, too, is really decided - if a large family or many friends-relatives ...
SchuMakher
I have a Brandovskaya smokehouse, I will make small bars, but with a dry-cured problem ... Oh, I would use a balcony ... We can ask the neighbors

And if in a smokehouse, then on a cold one? And what time is it then?
NatalyMur
I only have hot smoking - I put it on the loggias, heat it up for about 12 minutes, a good smoke starts to go, I turn it off. When the smokehouse cools down, I take it out .. I'm just learning ... But it turns out very fragrant ...
* Anyuta *
Quote: NatalyMur
This is the problem of free space in the refrigerator for all our delicacies - this is really a problem.

this is really the biggest problem ...

Quote: ShuMakher
And if in a smokehouse, then on a cold one? And what time is it then?
Man, I think that 15-20 minutes will be enough!

Quote: ShuMakher
and you disappeared, I thought we could have changed But there is a "golden autumn"

Oh, Man, after the vacation, everything "hit" at work ... but I'm ready to wait for you even in the fall, even in the winter ...
* Anyuta *
NatalyMur, Natasha, what kind of salt do you use? Nitrite? If before, where did you buy it?
NatalyMur
* Anyuta *, on ki, and also got a kilogram of ham from Poland ...
By the way, delivery at a fixed price can be ordered for several people in Voronezh, but here we'll figure it out ...
ang-kay
Oh, girls! How interesting you are! Lena. finally got excited with my delicacies! I save everything for a smokehouse if I live.
NatalyMur
ang-kayWhat do you mean - you have? This is your topic and it was your sausage that prompted such conversations
And the smokehouse is a cool thing, but even without it, excellent sausages are made ...
ang-kay
Quote: NatalyMur
What do you mean - you?
NataliaI'm just kidding! I left for a day, but here such a topic developed. So interesting!
NatalyMur
Quote: ang-kay

So interesting!
Precisely, today I again ran to the market for meat. I want to make a little dry-cured, otherwise the stocks are running out ... Last time I was too lazy - I made a ham with olives in a ham maker ... But wow - it turned out very juicy
ang-kay
I also outlined raw-cured. I wrote out the culture.
NatalyMur
I am the old-fashioned way, I will make "uncultured" sausage
ang-kay
Yes, I found the price normal, that's why I wrote it out.
NatalyMur
Great - then describe the result - maybe I need this too
ang-kay
I offer a shell and salt.HERE
ang-kay
I offer sausage casings and nitrite salt.HERE
Tatiana M.
Good sausage, but in boiled sausages I would advise using nitrite salt mixed with cooking ...
ang-kay
Tatiana M., Thank you. Your opinion is very important given the knowledge. She baked the sausage. And baked?
Tatiana M.
Quote: ang-kay
And in baked
Yes, and baked ... It is more expedient to use nitrite salt without table salt for damp-curing and uncooked smoking ...
NatalyMur
Tatiana M.why is it better? Otherwise, I also put 100% nitrite salt in ham and sausages ...
Tatiana M.
Quote: NatalyMur
why is it better
Well, why do you need so much nitrite in these products? If you put it 50/50, neither the quality nor the taste will change, especially since you have small volumes ...
NatalyMur
Tatiana M., to be honest, I didn't even think it was a lot. I'll try to put 50/50 next time.
Tatiana M.
Quote: NatalyMur
I didn't think it was a lot
Well, it's not that much ... there will be no harm from this (nitrite salt is safe), but the benefits are also reduced ...
Olga from Voronezh
Quote: NatalyMur
By the way, delivery at a fixed price can be ordered for several people in Voronezh, but here we will figure it out ...
The offer was late. Ordered
Seasoning Blend for Cervelates and Semi-Smoked Sausages
- Weight: 50 grams 63 rubles.
Nitrite salt - Weight: 500 grams 200 rubles
Crystallut - Weight: 30 grams 64 rubles.
Mignon sausage attachment 1 190 rub.
Amount: 517 rubles.
Fixed shipping cost: 150 rubles.
Total: 667 rubles.
NatalyMur
Olga from Voronezh, congratulations on a good order ...
I have even more kilogram of nitrite salt - I suggested this to support the company and reduce the cost of delivery
Olga from Voronezh
NatalyMur, I ordered it on September 8.
NatalyMur
Olga from Voronezh, well done - I ordered there several times too
Olga from Voronezh
Quote: * Annie *
Ol, are there artificial shells there? I went to the website of the joint venture, so I can't find a search engine there ... and do they sell salt there? Otherwise, I would have bought salt, but at 200 RE for 500 grams ... somehow a little expensive ...
I just read your question. There are no artificial casings, only natural ones: beef, pork and lamb). Sprinkled with salt.
There is no nitrite salt.
Of course, 200 rubles per 500 grams is expensive. But my fingers "pressed the" order "button themselves. I resigned myself to their behavior, what to do ...
The Mignon is also too expensive. A similar one, but for sausages, the same only a larger diameter, I bought from us in Voronezh by chance for 50 rubles. Yes, and "Mignon" was promised for the same price (50), but waited all summer to no avail.
Olga from Voronezh
NatalyMur,
Here's how to buy everything and according to the recipe "Pork and beef sausage 50-50" we will prepare and come, God willing, with reports on the topic.

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