Homemade dry-cured sausage.

A handful of salt for lard. Salt is put 2.5% of the mass of minced meat

[Angela,]

Angela,And if you hang the sausage in a dehydrator (with a fan, your husband made it from an old refrigerator) and dry it there?

[Natusichka]

Natusichka, I saw that it is dried like this, but as far as I know, such a sausage is afraid of drafts, quenching is possible from quick drying. The crust will be rough.

[Angela]

Angela, is there enough nitrite salt for meat? No need to add regular salt to meat? After reading Temka again, I was upset ((I did not know that you also have spices ... so I would have ordered right away ... and which ones should I use now?

[Svetlana]

Svetlana, the recipe already contains all the salt that is needed. You don't need to add anything. Nitrite salt consists of 99.4% sodium chloride and 0.6% nitrite. I don’t deal with spices, but there is a mixture of "hunting sausages", I sell to those who know)
You can use whatever you like. Nutmeg is a must for me. And black pepper, allspice.

Meow! I have nothing more to add.

[Svetlana]

Svetlana, the recipe already contains all the salt that is needed. You don't need to add anything. Nitrite salt consists of 99.4% sodium chloride and 0.6% nitrite. I don’t deal with spices, but there is a mixture of "hunting sausages", I sell to those who know)
You can use whatever you like. Nutmeg is a must-have for me. And black pepper, allspice.

Angela, thanks) eh ... if I had known, I would have ordered right away))) Well, now I know ... for the future ...

The question arose - we stir the minced meat with a wooden spatula by hand ... together with my husband ... for about 30 minutes already ... I don’t see the threads and the stickiness of the minced meat ((((I have to do this for a long time I look at my husband - he already has sausages do not want

I cut the meat into cubes by hand ... a little more tried to knead with dough mixers from a mixer ...

Girls who knead for how long to save

Don't overheat. I knead with a spatula in a food processor. You can use a mixer, dough attachments. Long with a spatula. Freeze it periodically.

Don't overheat. I knead with a spatula in a food processor. You can use a mixer, dough attachments. Long with a spatula. Freeze it periodically.

well. put the minced meat in the freezer for 20 minutes ... then I'll start with a mixer again .... do you accidentally have a picture of what should be the minced meat ready? I've reviewed a lot here, but everyone has a slightly different ...

do you have a kenwood harvester? how much do you knead for them? please tell me which one? I am thinking of buying myself ... I was faced with the fact that I need a lot where I need it, but I can't do it manually everywhere ...

I don't have Kenwood. I knead for 10-15 minutes. Everything should be like here

Pork ham sausage (ang-kay)



The finished minced meat is sticky, but can be easily washed off with COLD water

that's what happened now. knead more? or enough?
........................ ........................ ........................ ....................
kneaded a little more ... the minced meat sticks and is well washed off with cold water from the hands and even threads appeared ... but it is not bright red, as you wrote ... well, already what it is ... when I cut - the meat gave a little juice, plus the beef was dark ...

Fine. If only he didn't overheat. Should blush when ripe, and not immediately

Fine. If only he didn't overheat. Should blush when ripe, and not immediately

put it in the freezer in the middle of the batch to cool down. but before that, it stood for a couple of hours on the table in the kitchen, as according to the recipe, that is, it was definitely not cold ...

Now we are waiting

Why knead to some kind of threads when you can put in a blender chopper and scroll for a couple of minutes, the minced meat will be homogeneous like in a store sausage. And so the minced meat does not interfere with it anyway you will not vychisit it as in the grinder.In sausage production, a cooler is used that grinds the minced meat and mixes all the spices.

[alex52860]

alex52860, if you grind, then there will be a homogeneous mass, but we do not need it. We need a structure

Lard must be added to the structure separately, then everything will look like a real sausage.

[alex52860]

alex52860, thanks for your opinion

[Svetlana]

Svetlana, the recipe already contains all the salt that is needed. You don't need to add anything. Nitrite salt consists of 99.4% sodium chloride and 0.6% nitrite. I don’t deal with spices, but there is a mixture of "hunting sausages", I sell to those who know)
You can use whatever you like. Nutmeg is a must-have for me. And black pepper, allspice.

I am not very friendly with the addition of various spices / salt and everything else ... I will overdo it, then I will not report ....... are there any rules by chance? how many things to add, for example, in this recipe ..... I don’t rely on my taste in any way ((((it will be tasteless at all ((

[Svetlana]

Svetlana, this is not GOST, so everything is to your taste. Put in only a third of a teaspoon each.

[Svetlana]

Svetlana, this is not GOST, so everything is to your taste. Put in only a third of a teaspoon each.

of all - what is this?
comes to mind - nutmeg, black pepper, white pepper, marjoram - this is what I read in the topics .... or something else?

On the first page, there is a recipe that says what I used.

Angela, tell me, please, about the temperature regime .... hung it up in the room - temperature 22, humidity 89. Will the sausage be hot? I can transfer it to the refrigerator - the humidity is about 90, the temperature will be about 12-14 ... I don’t know frost ... but I can’t hang it in the refrigerator, it’s only on the grate it will turn out in a supine position))) ...
How to do it better ?

22 is definitely hot. Try to hang it in the refrigerator on the door. If it doesn't work, then put it on some kind of wire rack and turn it over often.

22 is definitely hot. Try to hang it in the refrigerator on the door. If it doesn't work, then put it on some kind of wire rack and turn it over often.

all. hung it on the refrigerator door, it worked. And now how about her? Let it hang for 15 days? or carry it to the room?

Don't wear it anywhere. Summer is outside. It may take longer to dry.

Don't wear it anywhere. Summer is outside. It may take longer to dry.

Got it. I wrote the weight of the sausage on each. After all, you can navigate and so - shrinkage 25% and the sausage is ready? Or for some other reason ...?

I dry more. But in theory so.

Angela, tell me, please, how long should the sausage dry out to be 100% sure that it is ready? It still hangs in my fridge ...

And yet - 2 sticks begin to stick a little to your hands .... How can you remove the stickiness?

And only 2 things from all ... All the rest hang beautifully ...
Thank you ))

[Svetlana]

Svetlana,

After all, you can navigate and so - shrinkage 25% and the sausage is ready? Or for some other reason ...?

I dry more. But in theory so.

I dry it in half. You can multiply the initial weight by a factor of 0.62. If already this weight, then the sausage is ready.

And yet - 2 sticks begin to stick a little to your hands .... How can you remove the stickiness?

The humidity in the refrigerator is too high and the temperature is too high. In principle, decomposition begins. I would take off such a sausage and no longer dry it, so as not to get poisoned. Maybe I'm wrong.
I never got stuck.

Angela, whatever your hands touch, you get some masterpieces !!! how can you ?? .......))))

[Galina Iv.]

Galina Iv., Thank you. But this is not the case. True true.

I am not dissembling, but I say what I see and feel. If I see only a photo of bread, I will immediately understand whose hands it was))). Good luck, new ideas and many thanks for your work!

[Galina Iv.]

Galina Iv., I am not dissembling either. Not everything works out what you want. But man cannot do everything. Thank you very much for your kind words. It is very pleasant to appreciate what you do.

Angela, got around to the sausage. Wouldn't it be cold in the basement hanging out now?

And another question. If the meat was originally frozen, nothing? I then realized that Sunday, they will give me salt only on Tuesday. As a result, the meat needs to be frozen

Flax should be wet and not cold. Nothing that the meat is frozen.

[ang-kay]

ang-kay, Thank you! You are smart and recipes are always inspiring

Angela, thanks for the topic! They pushed me to the process. Today I looked at the bowl of meat in the refrigerator and realized that I had gone too far with the quantity. Tell me how much and how can you store the finished sausage?

[Tatyana]

Tatyana, dry-cured sausage lies for a very long time. It dries and becomes harder. To keep it longer, you can evacuate it.

It is understandable that it lasts a long time and becomes harder (keyword). I would not want completely dry dry. It's good that you can vacuum it. Thanks for the advice.

Can I have another question? Connoisseurs, tell me if you can use collagen or something like that instead of a natural gut. I want a straight dry-cured sausage and not a circle.

[Tatyana]

Tatyana, I did it in collagen diameter 45. It dries a little longer, but I like the result in it. The only thing that you need to tie the ends below is when drying out.

Thank you!

Well, tell me, please. Why do you get a red sausage (well, in the sense of a juicy pink), and a dark and not at all beautiful ...?

Natasha, I'm not putting anything extra. For some reason, nitrita may not work for you. Do you use it?

We will definitely use it! So what could be the reason?

I can't imagine. I'm not a technologist. Maybe the meat is like that.

We buy meat at the market, homemade. And, as we are already doing, so many colors are the same.

I can't imagine. Look for information on the Internet.

[ang-kay]

ang-kay, Angela, you are absolutely right, red should help preserve salt. The difference may still be in the spices, but it is the salt that retains the color. This is its direct purpose, except for killing bacteria ...
So in any case the seller told me.