ang-kay
Salt retains color, gives a ham flavor, but the most important thing it does, of course, is to kill bacteria.
Natusichka
Maybe spices, of course ...
metel_007
Angela, I am a complete ignoramus in this matter, I twisted the pork on a large wire rack, cut the beef, cut the bacon too, now mix everything together in the combine until the threads? Or fat then?
And add spices immediately or later?
ang-kay
Lard separately, last but not least. Only beef and pork are down to the threads. The fat must not be smeared. Add spices a day before filling. Either fry them, or pour alcohol. I laid out the recipe for a long time. Now a lot has changed.
Natusichka
So, maybe our whole problem was that we immediately put spices in the meat? And the spices were not sold or soaked in alcohol .....?
ang-kay
Natasha, hardly. Spices are not added immediately only to avoid souring during fermentation. Listen, are you making sausage from just beef? If so, then it will be darker than if it is with pork. Here is a pure horse dry-cured, it is already dark brown in color.
Natusichka
No, beef plus pork ...
ang-kay
Is it soft or impossible to cut? Maybe tempered. Is it drying out around the edges?
Natusichka
It looks like temper. It is harder at the edges, but soft inside.
ang-kay
So we found the reason. And the middle is lighter. There is not enough moisture during drying.
Natusichka
What to do? We made a new batch today. Hang up to dry in a dehydrator.
metel_007
Quote: Natusichka
It is harder at the edges, but soft inside.
Girls, so what to do whatever this was, I already "zababahala" this morning, until I mixed only the meat with salt, I will have spices tomorrow



Added Saturday 21 Jan 2017 10:00 PM

Quote: Natusichka
dehydrator
Natus, what is that (for those who are in the tank)
ang-kay
Quote: Natusichka
Hang up to dry in a dehydrator.
You can't. He makes a crust, but does not allow to dry inside. Moisture from the inside must come out


Posted Saturday 21 Jan 2017 10:06 PM

Quote: metel_007
Girls, so what to do that would not happen, I already "zababahala" this morning, while only the meat mixed with salt, I will add spices before stuffing.
I wrapped it in the refrigerator for a day. Read the recipe. People in the bathroom hang up and carry back and forth. They hang in dishwashers. Well, you can't force dry.
metel_007
Quote: ang-kay
Well, you can't force dry.
Angela, I read the recipe, I thought to hang it on the loggia. Right?
ang-kay
Ol, depending on the temperature. Now it's frosty. There should be enough moisture.


Added Saturday 21 Jan 2017 10:41 PM

Quote: Natusichka
What to do? We made a new batch today. Hang up to dry in a dehydrator.
Natasha, get out of there definitely. Wrap it as I did in the refrigerator. Maybe it will go away.
metel_007
Quote: ang-kay
, depending on the temperature. Now it's frosty. There should be enough moisture.
On the loggia plus 7, in the kitchen plus 20, where better. The humidity on the loggia is more I think.
ang-kay
I think the loggia will do. Exclude sun rays and drafts. It may drip at night if the temperature drops.
Smile
Angela, a very tasty sausage!
I make it dry-cured in collagen casing and with various additives: nitrite salt, or cognac, or dry white wine (a good substitute for those who are afraid of nitrite salt). Everyone is different in color and taste. But my drying is tights: at night the sausage "rests" in the refrigerator door, and during the day it is dried in the kitchen, in the coolest place and away from sunlight. It lasts for a long time, almost three weeks ... however, once at a time it is not necessary.
Maybe someone will use my experience
metel_007
Smile, Katyusha, thanks, any experience will come in handy
ang-kay
Quote: Smile
a good substitute for those who are afraid of nitrite salt)
Catherine, this is not a substitute, but self-deception. But everyone is free to do as he sees fit.
Smile
Quote: ang-kay
it is not a substitute, but self-deception.
What is the deception here? It turns out a product with a great taste, and alcohol plays the role of not only a flavoring agent, but also a preservative. You cannot store sausage with it for a long time, but not a ton of it is made for sale ... By the way, you can do it completely without nitrite salt, using the usual one, it mainly affects the color - the taste does not suffer from this.
ang-kay
Catherine, I will not join the discussion. I will write once and will not answer any more. Self-deception is that it is thought that botulism can be deceived in this way. Botulism from the word SAUSAGE. If you disinfect, then the meat needs to be soaked in this alcohol, and not pour 50-100 grams. And nitrite salt is not only a color, but a SAFETY, not to mention taste. But in the previous post I wrote that everyone has the right to do as he wants. We are all adults here.
sokolinka
I am again with a question. Today the sausage looks matte and velvety. This is normal? Today it has been drying for 7 days. For 5 days, conditions were contrasting. Day at 20 degrees and low humidity, and night in a cool room at 6-7 degrees and 70-73% humidity. Two days already hanging in a cool room. Three times walked with a rolling pin. It looks pretty, the crust is not visible, it dries evenly. I hope that today's appearance is not a vice.
ang-kay
Tatyana, velvety is it like? No stickiness, unpleasant smell? It should smell a little like socks, but not critical. There should be no rottenness.
olaola1
Quote: ang-kay
socks
Angela, as you delicately said. I have a batch of sausage hanging now. The smell is still the "smell" of dirty men's socks. And this is an indicator of the correct processes when drying sausages.
ang-kay
well yes
sokolinka
I went and sniffed. It does not smell of rotten stuff and socks that have not been washed. Quite pleasant and edible smell. True, not yet sausage, but still the smell is pleasant. Sausages of 2 types, meat and with walnuts. Here in the nutty there is a faint smell of nuts. As I understand it, now you need to stand in a cold mode?
ang-kay
Tatyana, well then, that's okay. Let it hang and dry.
sokolinka
Thank you for your kind words.
metel_007
Angela, received a shell from you today (thank you very much !!!), stuffed a sausage (by the way, it was very difficult to stuff it in a meat grinder). The minced meat is sticky, pushed hard, and it turns out the threads that we achieve when mixing, they get tangled on the nozzle when they exit and, as it were, crumple the meat. Maybe I didn't write it very clearly. Now she hanged herself on the loggia for 2 days (right?).
OH, IT'S HARD WORK FROM THE SWEET LUGGING THE HEMOTHE
ang-kay
Use it. And thank you for your order). Yes, grinder is very hard. If not cold, then right.
sokolinka
Girls, sorry zapoloshnuyu! I have a question again, "what to do"? In the drying room +7, humidity 74-75. The sausage is covered with beautiful white mold, there are no foreign smells, but ...
does not dry out evenly. If the tops are probably already and you can try, then the bottom is still soft. Dries for 2 weeks. Shrinkage is about 30%. Is that how it should be? How to dry it further or can you already eat it? But somehow confuses her softness.
ang-kay
There is already a lot of humidity and the temperature is low. White mold is not scary, it seems. The main thing is that it does not stick and the smell is normal. Swap up and down and find at least +15. And humidity is needed less (62-65). After shrinkage, you can already eat. But see for yourself. Moisture is not distributed correctly. It was necessary to swap up and down.
Wash away mold with vinegar or alcohol. However, the humidity is too high and the room is not ventilated.
sokolinka
Quote: ang-kay
Moisture is not distributed correctly. It was necessary to swap up and down.
This is my mistake!
Thank you so much!
I didn’t guess to swap the bottom with the top myself, thanks for prompting.
A warmer place is not a problem to find. There are no foreign smells and stickiness. Nice to the touch.
Here I somehow did not immediately want to make a natural womb.I do not like that it is not straight in shape. Yes, and I'm still the special one in dry-cured. The rest of the sausages are very tasty, so I decided to replenish the range. Well, nothing, now I will correct mistakes.
ang-kay
Then write what happened. Wipe off the sausage.
sokolinka
OK
Natusichka
Angela! Did as you said! Everything turned out just fine! A sample was taken today. And the smell, and sight, and taste - BOMB!

Homemade dry-cured sausage.
and closer:
Homemade dry-cured sausage.

Thank you so much! The husband is delighted. His sausage, which he made in the dehydrator, was also tasted today. Delicious too, but! Firstly, the edges are hardened, softer inside and harder outside.

I forgot to say that my sausage is without lard! Dotsya and I do not like lard in sausage ...
ang-kay
Well. They disassembled everything on the shelves and came out the result that they wanted. Your sausage is excellent! Don't let it dry in the dehydrator, though. There, the fat is also oxidized.
Natusichka
Angela, and if with fat without a dehydrator, will the fat not taste nasty?

And I think I don't like his previous sausage ... and there the fat oxidized ...
ang-kay
There, 100% of the fat is oxidized. If you do everything according to the rules, then there will be no nasty taste of bacon.
Natusichka
I gave it to my husband and said that he would do it according to the rules!
ang-kay
Immediately the fat comes across all the same I look. Nasty?
Natusichka
No, it's delicious here! You can hardly hear it! It was a little caught in the meat.


Added Monday, 06 Feb 2017 4:05 PM

This is 1/3 minced meat and 2/3 meat.
ang-kay
Q.E.D)
Natusichka
This is all your sensitive guidance!
Nuttison
ang-kay, Wow! What a beauty! I want it already!!!!!!
ang-kay
sokolinka, Where did you go?
Nuttison, thanks, help yourself)
Nuttison
ang-kay, Thank you! You are my ideal! I love everything you cook!
metel_007
Angela, please tell me, should the sausage be completely hard? I have been drying since January 26, hard outside, but still soft inside
ang-kay
Olga, most likely you got the temper. Didn't weigh before hanging? In time, you should already have it ready.

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