Vinokurova
Angela, I will have to do it in the refrigerator anyway ... I have neither a balcony nor a cellar ... even the mezzanine was dismantled for the last repair)))
and thanks for the tip about the autumn and winter seasons!
ang-kay
If in the refrigerator, then there is no difference at all when. But it will be longer.
Vinokurova
Quote: ang-kay
If in the refrigerator, then there is no difference at all when. But it will be longer.
I think it will not affect the taste ?.

Angela, and I'll probably have to do this procedure five times?
Quote: ang-kay
I dry it for two days, then I take it off, wrap it in cloth, and then in paper and leave it in the refrigerator for a day. I did this procedure three times.
Or should I not get it out of the refrigerator at all ?. OR DELIVER, REFILL AND HIDE IN COLD AGAIN?
ang-kay
You only have to turn it over if you don't get it. And the taste will not change. I tie people up on the refrigerator door or inside. No-frost refrigerators are good for this. Read Temko for ki. People have a lot of experience there, they share.
Vinokurova
Quote: ang-kay
I tie people up on the refrigerator door
I am these PEOPLE))))))) I do this to basturma ... and
Quote: ang-kay
No-frost refrigerators
also about me))))

Angela, thank you very much for your advice ... maybe I’ll move on before the fall ... well, it’s painfully beautiful you get it ... addictive and enticing)))
ang-kay
Kostya1988
Quietly stole and run away is called nashol)) Stole to bookmarks
ang-kay
Kostya, that's a good theft!
Kostya1988
ang-kay
My yours do not understand)
Bang bang with salt in Opu so as not to steal all sorts here))
ang-kay
I'm not greedy! Let!
Borisyonok
ang-kay, Angela, and be sure to dry-fridge-dry the sausage ... etc., etc.?
And my mince turned out not red like yours, but a little gray ... maybe because I did it without bacteria?
ang-kay
In the refrigerator and hang out several times, it will definitely turn out to be hardened, that is, it will harden. The bacteria have nothing to do with it. Is the middle red? The top will be gray-brown. Stir. Is there any nitrite salt?
Borisyonok
Angela, I did it with nitrite ... but yesterday, before the addition of bacon, the middle was red, and today the minced meat was all grayish.
ang-kay
Didn't you smear the fat? When dried, it will turn red.
Borisyonok
No, the bacon came out in pieces. I put it in a box "from Zachariah" ... the rest I will do according to the recipe scheme.
True, I have beef casings, it turned out plump, but I made bars under a box of 18-20cm. From the raw materials according to the recipe, 10 things turned out.
ang-kay
Lenochka, I don't know what kind of box you are talking about. If you think that the womb is thick, then pierce it in several places.
Borisyonok
Quote: ang-kay
I don't know what box you are talking about

On our forum there is the topic of Zakhariya "dried sujuk in a box", such a homemade contraption. Very convenient for the cellar.


I pierced the chereva in several places when stuffed with minced meat, I think it will be enough.
I bought the pork, started making sausages - and it began to break from time to time. I didn't risk it.
ang-kay
Quote: Borisonok
homemade such thing
I hope there is no fan there?
Quote: Borisonok
I bought a pork, started making sausages - and she began to periodically break
You overdid it. Most likely it was stuffed tightly. But in any case, beef is safer.
Borisyonok
Quote: ang-kay
I hope there is no fan there?
there is ... but very weak.
ang-kay
We'll see
Borisyonok
ang-kay, Angela. I'm with a report.
Homemade dry-cured sausage.
Delicious, but a little soft inside (I would even say - loose).
The color is grayish in my understanding, and what do not you say - bacteria give their appearance.
There is work to do.
ang-kay
Elena, in color I would not say that it is gray. Normal color.Loose may be because the minced meat was mixed initially and not packed tightly enough. Bacteria play their role unambiguously, but it is quite possible to do without them. In general, according to the photo, everything turned out very well. Thank you for showing, bringing and sharing. A person always has room to strive and grow. If he stopped, then everything ... was gone.
Borisyonok
Quote: ang-kay
In general, according to the photo, everything turned out very well.
Angela, thank you very much. Probably I will repeat now only after the New Year. While we will eat this, while I buy something else ... let's see again what happens.
Borisyonok
ang-kay, Angela. I waited for my husband's verdict ... I was told that I got drunk I don't understand anything about dry-cured sausage, and what tastier he didn't eat!
So I'm calm now! I will continue to make such a sausage!
Thanks for the recipe and your patience!
ang-kay
Borisyonok, Lena, Well, that's all wonderful. I am a samoyed myself. Understand you. Once the husband approved, then everything worked out.
Borisyonok
ang-kay, oh ... Angela, I forgot to ask - what is the best way to store it? can evacuate? or not?
ang-kay
It depends on how much you did. If my norm, it will end quickly. Treat someone. It is possible in a vacuum.
Borisyonok
Yes, we are alone with my husband, but basically I want to leave on NG ... at least half of the "save" from the Connoisseur!
So I will seal it in a vacuum and in a refrigerator.
ang-kay
Just don't hold it for long. It happens that it starts to dry and voids of an ugly color appear. I don’t know what it’s connected with.
Borisyonok
Quote: ang-kay
Just don't hold it for long.
Well, it turns out that NG will not last?
ang-kay
I think it will stay.
Scarlett
And if you freeze? Tomorrow I will start, there is a pig, from the morning I will dash for beef and start blessing
ang-kay
Tatyana, I do not know. The usual thing that I do, sometimes I ice it, it seems normal.
Scarlett
We didn't have beef on the market today. And at all! There is also one pig in the store - a conspiracy?
ang-kay
We did not seem to have disappeared. In the summer it was somehow worse.
Scarlett
This is our first time! Today is also a complete bummer. I'll go to a super one in the evening - although there is usually only pig
Scarlett
Angelchik, I was finally honored with your sausage ... And I will say, be a friend - I always thought that nitrite salt needed 2%, and you have more ... Yes, and ordinary salted lard Is it because the sausage is dry-cured? And yet - 1.8 grams of bacteria - will there be a lope in about a teaspoon? My scales seem to be from 1 g, but I doubt however
ang-kay
Tanyush, for dry-cured 2.5- 3% is taken. Bacteria 3/4 tsp. If you put down a tea-house, it's not scary.
Scarlett
ang-kay, again I came to you to twist my hands. Well, I planned to dry on the balcony, but winter, yo-mayo, came unexpectedly. In general, one fine morning I did not find much, but the frozen sausage. I transferred it to the refrigerator, she came to her senses there, but dried out a bit. I hung it out on the cornice in the kitchen (the still life is still), the process went faster, I became red. And tell me now - do I now alternately hang it in the fridge-cornice, or let me telepathically in the kitchen? Will she not be very hot? (I have +21 somewhere.
ang-kay
It was necessary to put it in the refrigerator for the first three or four times. If it has been hanging for longer, then I think that it makes no sense. She has already taken a temper. Hang up where it is cooler.
Scarlett
Hangs for a day and a half. I went and shove it into the refrigerator away from sin It is cooler only on the balcony. But I need her urgently by the 20th
ang-kay
By January 20th?
Scarlett
Aha!
ang-kay
Tan, a miracle is needed for this. At least 15 days, even though I didn't want to upset you.
Scarlett
Angela, so I did it on December 23, just now it is dry. It's cold on the balcony, transferred to the refrigerator. I realized that it took a long time - I put it on the cornice. Yesterday I stuffed it into paper and into the refrigerator. Now I’ll go to the cornice again for a day. I’ll attach it with your leaven and nitrite, so I hope not to poison anyone
I forgot to add. Yesterday I took it off the eaves with a light temper, just looked - after a night of lying in the h-ke, he is not at all.True, I rubbed it with vodka, and the paper too
But I just think - after the freezing of the bacteria, the tavo-s bacteria ... died
ang-kay
They didn't die for sure. In my opinion, if the weight dries by 25%, then you are ready. In general, I dry for 15 days.
Scarlett
Oops, I didn't weigh it initially, But I used to make various dry-cured products, including sausages, so I think I'll determine by tooth It only recently dawned on me - by what miracle I didn't poison my family, I did it without nitrite
And it is possible for the tundra - in what conditions do you damp it (well, there is a cellar or some other useful place), you can with a specific address
ang-kay
Tatyana, share later. Did you add these spices, what did you take from me?
Scarlett
Where am I going I can forget, of course, but then I still remember
No, spas tada have not come yet, stayed until next time. While I have a rush and not to a new sausage, in a week and a half I will rake a little and what new I will portray again
izumka
Angela, in the recipe a handful of salt is for lard? Or besides nitrite in minced meat? And how many grams is it? (if you take less meat, how can you calculate how much salt is needed?)

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