Homemade dry-cured sausage.

And now what i can do? Can't eat? I understood why it happened so. She dried me in the refrigerator, probably low t, now I hang it on the loggia for the night (it's warmer there now), in the afternoon I put it back in the refrigerator, because it's light, or can you cover it with a cloth and not clean it up?

Take off and eat. Didn't you weigh? Tempering is a hard shell around that does not dry out inside. The sausage is rough and hard there. You do not need to shoot if there is no direct sunlight and no draft. Must be ventilated, but not draft.

[Angela]

Angela, did not weigh, did everything according to the recipe, now I will weigh 1520 grams. Now I'm running away to work, later I'll show you the cut

You need to know the initial weight. If it has dried up by 30 percent, then you can eat.

Angela, can I intervene? I roll it into a vacuum if it's hardened. Within 2-3 weeks, moisture is redistributed, and an almost uniform cut is obtained.

[Olga]

Olga, why not, it is always possible with sensible suggestions. Who has what experience. I can't know everything. Thank you.

[Angela]

ABOUT! And I evacuated it, put it in the refrigerator for storage. After all, the fast has begun, until we eat the sausage.
I think that nothing should happen to her during this time. Angela, what do you think?

I think everything will be fine)

.

sokolinka, where did you go?

I am not lost. As it all did not work out for a long time to the computer. And there was still sadness, and the laptop and the phone glitched. It seems to have been fixed, so the laptop does not see the phone, but the pictures are in the phone.
Well, I will report without pictures. She turned the sausages upside down and back. And everything worked out fine. The taste is very good. But there is a small joint. The sausage was of 2 types, with and without walnuts. The first one to fill with a nut, and since the hand has not yet adapted, I did not fill several pieces tightly. And in the finished sausages, there was a void in the loop. Although I rolled it with a rolling pin. And the rest were packed very tightly and everything turned out well.
Thank you and the forum for the science.

[Angela]

Angela, added a photo, inside is raw minced meat with an unpleasant smell, you have to throw it away, sorry

[Ol,]

Ol, of course a pity. But health is more expensive. And, for the future, I think you realized that there are no trifles in this matter.

Added Wednesday 01 Mar 2017 10:08 PM

the rest were packed very tightly and everything worked out well.

Tatyana, well, that's great).

I read and get to know the world of the sausage maker - it's just super))), while it turns out to twist only wieners like Ukrainian, etc. and bake them in the oven. I am not a master yet, I want to try to make dried sausage, what should you pay attention to first of all? you cook or fry the meat and in any case eat it, and when you wither badly, it is already dangerous to eat. Thank you.

[Andrei]

Andrei, do not deviate a step from the recipe. And, of course, read other information.

[Angela]

Angela, the sausage turned out to be delicious! They ate it a long time ago, well, at least the photo remains. Thank you very much for the recipe!

[izumka]

izumka, very good sausage. I am glad that everything worked out and I liked the result. I hope you will cook it more than once)

[Angela]

Angelaalready hanging to dry. Must be in time for Easter

Good. And I completely abandoned something.

[Angela,]

Angela, I already wrote that at the beginning of the post, my husband made another batch of sausages. So that it is ripe for Easter. So, he used to do it in a natural casing, but he did it in a collagen casing that they bought from you. The sausage has decreased in size, of course, and now it turns out that the casing itself, and the sausage itself. So it should be or did something wrong?

[Natusichka]

Natusichka, I do not know what to say? I did it in a collagen casing and everything was fine. She dried out along with the sausage. She wrapped her tight and became, as if crumpled. In the store so. As it grows inward. I will learn about this shell. Maybe this one is not suitable? But if it didn’t fit, then the sausage would not dry out in it, but deteriorate. Once the liquid has evaporated, it passes. Something was nahimich again Tomorrow I'll call the supplier.

Ok, I'm looking forward to it!
The sausage was made in the same way as last time, without digression!

ang-kay And I got lard with the smell of the old, what's wrong?

Oxidized. Most likely non-compliance with technology at some point.

Finally, I ripened and rolled the sausages like hunting, they are also called whips.
Recipe:
700 gr - beef
400 gr - pork with lard
100 g - smoked lard
20 grams - nitrite salt
10-15 ml - cognac
spices - I took a teaspoon from biovine, plus a little pepper + nutmeg.
He grinded everything in a meat grinder, mixed it, and then began to hammer into a mutton
p.s If the lamb's belly does not stretch well on the nozzle, you need to either soak in warm water or soak it for longer.
Now the question is, in the recipes they write that such whips are dried at a temperature of 10-15 degrees, in my loggia at the moment with an open window about 17 degrees, in the evening the pace will be lower, probably to +10 it will definitely drop.
Since this is the first experience, some sausages have a little air, and you can see it, is it scary or not?
Thank you all for your attention.

[Koplvan]

KoplvanThe air must be expelled. Pierce and roll the sausage to evenly distribute moisture and minced meat. Perhaps you need to twist and tie. As for the temperature, as for me, it is not very critical. But it is better to put it in the refrigerator for a day, wrap it up, and hang it out at night so that there is no hardening. The temperature is the temperature, but is the air humid enough? Plus, there should be no draft, but it should be ventilated. The sausage is thin, should dry for about 10 days. Therefore, it is important that it is a sausage, and not a solid temper.
Read somewhere else. BECAUSE EVERYTHING CHANGES.

And if the air cannot be removed? what are the consequences, and how does this threaten the sausage?

Shots with black meat inside, most likely.

my sausages are now gray? Will they stay like that or not?

[Koplvan]

Koplvan, I do not know how they were done and whether the technology was violated. They should not be gray. Red-brown.

I wanted to know about the smell of sausages when they are dried, about what? my wife says it smells like rotten socks ((((I sniffed there is a small smell, but xs what to think.

This is what it should be. Everything is correct.

400 grams have dried up in a week, probably another 5 days and the sausages should be ready, some of which are thinner and very like dense steel. The weather on my balcony is deteriorating ((((during the day +25 I put them in the refrigerator, at night I open the windows +14 approximately.

by 25-30%, if it has dried up, then it is already ready.

some that are thinner straight are very like dense steel.

as if not tempered.

I tried one sausage, it seems to be the driest and plumpest, the taste of raw meat is still felt a little. I’m thinking, but if you try to dry the most prepared sausages in the oven at a temperature of 30-40 degrees in a few days, can this be done or not? This will kind of add flavor to perhaps a little smoked meat.

it looks like the driest and plumpest, the taste of raw meat is still felt a little.

Is the bezel solid? If so, it's still tempered.

to dry the most ready-made sausages in the oven at a temperature of 30-40 degrees, can this be done or not?

No. Again, the hardening will be even higher and the temperature will be high. If it would have been cold smoking, but even then at the last stage it is done or not, I do not know. I have not read anything on this issue.

It kind of adds flavor to maybe a little smoked.

It won't.The fat can oxidize and taste disgusting. It will not melt and dry further.

they are still soft, the tips are where the least meat is because this is the beginning of the intestine and the end, it feels like a STUNNING, but to my surprise it seems to be the tastiest tip))) we are sluggish further))))

Yes. Maybe you need to tie it up or roll it so that the liquid is redistributed and the top and bottom are interchanged. I'm waiting for the final result)

Pack in vacuum and send to refrigerator for several days. The moisture will be redistributed. And then just watch - to dry further or start eating.

In a vacuum, I suppose it needs to be packed already in the last stage? some of the sausages are still evidently not ready, they probably should not be isolated from the air, because the meat will be spoiled, right?

The meat will not spoil because it is salted, in a vacuum and cold. If there is hardening, you need to vacuum it, put it in the refrigerator for a few days for a couple of weeks, then print it and dry it further. In a vacuum, the hardened crust will become softer, since moisture from the middle will pull up to the outer dry layer of the sausage and soften it. Perhaps at this stage the sausage can be eaten. If the middle remains moist, continue to dry until tender. Short-term heating of dried sausage to 45 degrees is the "rapid" method. It allows you to speed up the maturation of the sausage. But it can be used only if spine fat is used in the minced meat, that is, refractory fat, otherwise the fat will flow. This method is applied at the very end of the drying process.

Thanks for the advice, you are very direct help and help out. Well, as always, I want to ask a slightly dumb question. I live in the middle zone of the Russian Federation, I already have a temperature outside in the afternoon +25, the nights are also almost warm, at night on the loggia +14, in the morning it dropped to +12, it will be even warmer, how to dry sausage in such conditions, I mean the following parties, there are some methods to dry sausage in the summer, because you want to make sunjuk, etc.

Alternate the night on the loggia, the day in the refrigerator in the package. But at the same time, taste and appearance will suffer, since the shell may peel off. This will not be entirely correct, but if you really want to ...

I live in the middle zone of the Russian Federation, I already have a temperature outside during the day +25, the nights are also almost warm, at night on the loggia +14, in the morning it dropped to +12,

I'm embarrassed to ask where it is in the middle lane such weather. I'm also in the middle, but it's cold here. I apologize for off topic

[ang-kay]

ang-kay, Angela, and I missed such a sausage ... not a fig for myself ... thanks ...

Yes, it is long-standing already. BUT thanks anyway for stopping by)

And we are our cracking eat and enjoy! It tastes better and tastier every day! The only pity is that it is getting smaller and smaller ...

And how do you know that the sausages are ready already? it can be seen that some take some kind of darkish color, it seems like a temper, but no, it is kind of soft, well, as soft as dried right in the store, in others of a lighter color, take a current test? the sausage has been drying for 8-10 days, I don’t remember exactly.

And how do you know that the sausages are ready already?

by 25-30%, if it has dried up, then it is already ready.

Each stick had to be weighed before drying. And so only by "typing"

a photo taken this morning, at night the sausage was dried on the loggia at temperatures from +10 to +15, I marked with circles two different colors of sausages, at number 1 it has a color just like hardened, but to my surprise it is not hardened, that is, how as if the color had just changed, number 2 is a brighter color, this can be seen in the photo.
Where number 1 at the tips up to 3 cm from the ends is a real temper, that is, you cannot even squeeze it. Today I took these purchased sausages for testing and my own sausage too, at lunch I will take a sample and test it.
I think it's probably enough to dry out because it will turn out to be all dry, right? to be precise, the sausage lasts 10 days.

[Koplvan]

Koplvan, let's wait for what happened.