Aunt Besya
Sausage syringe horizontal KR-SH-3 23535 is called, I can't find a picture to show
Vinokurova
kirch, Luda, show your sausage !. it's time to have breakfast !!!
kirch
Yes, I was upset that there was no desire to show. My first experience of making sausage was not successful. Debriefing: I didn't fill it tightly, the sausage shrank and naturally there are voids, it turned out to be rather dry and somehow very soft. But this is not the main thing. The main thing is that I did oversalt it.
Pork sausage
Vinokurova
Ludmila, klaaaaaaaaaaaaaaaass !. I'm already running .... aa
Quote: kirch
still too salty
me with sweet tea will be just right! but there are fewer applicants!
kirch
AlenKa, Thank you.
NatalyMur
kirchYou shouldn't be like that - the sausage looks good, but next time put less salt, it seems stuffed too well ... But why is it dry and soft? Maybe she needs to lie down and mature a little in the refrigerator?
Vinokurova
Quote: NatalyMur
why a little dry
strange, her appearance does not even look very much like dry sausage ... my dry one used to be so dry that I poured ketchup with a little one ... and this one is very decent looking ... Lyudmilka slanders her sausage so that they don't come flying ... she is obviously at home alone and will not be able to fight off the forum girls alone
lega
Quote: Aunt Besya
Sausage syringe horizontal KR-SH-3 23535 is called, I can't find a picture to show

I found this syringe and baldela. Does he weigh 12kg? Do you always have it on the tabletop or do you carry it around?

🔗
Pork sausage

Or is it different for you? There are no tsyferoks 23535
NatalyMur
lega, but why heavy? But it does not fly away under the table during work ... And whoever eats sausage is strong
I have the same - nothing - quite easily moves around the kitchen - from table to closet and back ...
kirch
Quote: NatalyMur

kirchYou shouldn't be like that - the sausage looks good, but next time put less salt, it seems stuffed too well ... But why is it dry and soft? Maybe she needs to lie down and mature a little in the refrigerator?
Maybe you should lie down. Now I cut another sausage, it is less salty, I have already halved it. I will vacuum the rest and put it in the refrigerator, see what happens next. I wondered why the first one was salty. During cooking, her rope came off and the liquid must have spilled out. And I don't know how to tie it correctly. The husband tied up with all his strength and still dripped juice through this place. And it is, of course, not that dry, but judging by the photo of Aunt Basie, I thought it would have a different consistency. I wrote it somehow, I don't know how to explain it correctly
NatalyMur
kirch, I watched the lessons on ki, but I still tie it how it will turn out, the main thing is to leave the tail not very short and the mustache will be fine
And it will lie down - even better sausage will be
By the way, the amount of salt is an individual thing - I put 17g of nitrite salt per 1kg of minced meat in such sausages, otherwise it's salty for me ... Choose the amount of salt yourself ...
kirch
Quote: NatalyMur
the amount of salt is an individual thing
Yes, next time I'll put less. I adhered to the recipe, it turns out this amount of salt is a lot for me.
MariV
Quote: Vinokurova

so as not to swoop in ... she is obviously at home alone and will not be able to fight off the Forum girls alone
Let's not be offended! The people are just getting involved in this craft - and what, to press in the bud? No!

For the first time in my life, I baked the guts, poorly stuffed with minced meat, in the oven - the taste is very decent. But she didn't put it in cold water - a propos - forgot what these manipulations were for? I read from time to time emkovbaski, there too I did not see a clear explanation.
Vinokurova
Ol, I spoiled a hundred sausages, until I got it more or less ... no, well, of course, they were edible ... and this one is the most delicious ...but I still have a lot of liquid leaked into the oven (((it looks like she did something wrong ...
SchuMakher
And if without a syringe, how?
Vinokurova
Quote: ShuMakher
And if without a syringe, how?
I put my guts on the funnel and poked my hands with my finger and washed the word!
SchuMakher
You can take another enema! I have a meat grinder attachment for the small intestines
Vinokurova
Masha, I have for middle intestines, so the pigs do not climb (((so I get out ... I heard that the bottles are cut with a funnel ... maybe the thickness will be more?
lega
Quote: ShuMakher
And if without a syringe, how?
Quote: ShuMakher
I have a meat grinder attachment for the small intestines
I also have a meat grinder attachment and use it, but the third hand is missing. And stuff the minced meat into the meat grinder, and twist the handle, and hold the casing ... So you want to buy a syringe, but you have to carry a 12-kilogram loader. Who would praise the Biovinov syringe? There, both the weight and the price are suitable.
TatianaSa
Quote: ShuMakher
You can take another enema!
Rzhunimagu !!!
MariV
lega, Galina, which one for 2000 rubles? I'm looking at him too.
NatalyMur
lega, read about the biovinov syringe - there are both good reviews and negative (mine)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=386563.0
To be honest, I would not wish such a syringe to the enemy ... But this is my subjective opinion ...
But to be honest, biovinovsky is better than a meat grinder ...
Aunt Besya
Girls, the syringe is EVERYTHING !!! It's just that after a meat grinder (I stuffed on Kesha before) you feel like a human being, stuffing becomes a pleasant procedure !! Well, what is heavy, so he lives in a closet on the loggia and I make sausage every two weeks. I have a man, so let him carry a piece of sausage
kirch, Luda, the sausage looks not even bad at all!
Salt is a purely individual matter, I already wrote that 20 grams per 1 kg of raw material is average. We are fine, some are salty, but some will be undersalted. Try it!
Looseness can be for several reasons - the minced meat was not mixed enough, it should be sticky, so viscous.
The minced meat could overheat during the kneading process. Before kneading, I keep a bowl of meat and a bowl from Kesha in the refrigerator for a short time and pour water directly with pieces of ice.
Why chill the sausage quickly after cooking? You can't put it so hot in the refrigerator, but by itself it will cool for a long time and all sorts of byaks can multiply and multiply in it. To avoid this and quickly put it in the refrigerator, we forcibly cool it with water!
Byaka zakalyaka
Well, maybe in comparison with professional sausage syringes, Biovinovsky has drawbacks, but for their price the sausage will turn out to be golden. I have been using Biovinovsky for half a year and no one will force me to return to the meat grinder, heaven and earth.
lega
NatalyMurThanks for the feedback! I'll think. To be honest, I don't really want to buy such an expensive, heavy and bulky (dimensions 470 * 230 * 240 mm) bandura. While I am tormented with a meat grinder, my volumes are not so great. And then we'll see - maybe I'll ripen for a syringe!
lega
Quote: Aunt Besya
forcibly cooling with water!

If someone does not have a sausage bath, then you can use cold accumulators from the refrigerator. I always use them, I like them.
NatalyMur
lega, I would not have bought my syringe in my life at the current price - 12 thousand rubles, this is somehow not very normal ... Although everything has risen in price ...
And the dimensions do not bother ...
lega
Quote: NatalyMur
12 thousand rubles,
Such as from Aunt Basie can be bought for 8.5 thousand. All the same, the toad is strangling for now.
NatalyMur
lega, nuuuuu ... for 8.5 I would have thought ...
kirch
Quote: Aunt Besya
The minced meat could overheat during the kneading process.
This is most likely the problem. Although I poured water with ice, I interfered with the combine for a long time, the minced meat warmed up for sure. I didn’t know about such a subtlety, but now I read it, if you cool the minced meat, it goes into a meat grinder easier. But I was so worn out with a meat grinder that I took care of the syringe, I liked the sausage cooking process. Expensive, of course, I will not, but Biovinovsky - I will think
kirch
NatalyMur, Natasha, show your syringe and give me a link where to buy
NatalyMur
I have a horizontal sausage syringe Kocateq SH 3
I took it here 🔗
By the way, the price turned out to be not that big - 7.6 thousand in total ... well, almost a penny ...
Aunt Besya
I paid for my 7600, but now I can sausage myself, or else I always asked my husband or son to help me, it’s uncomfortable with a meat grinder alone and the minced meat jerks there, there are more bubbles. And in the syringe, the air is immediately expelled, the minced meat comes evenly.
At the time of buying the money, it was also a pity, but today I went to the store, bought this and that meat for sausage, though 4 kg, but the rest is all on trifles - cheese there, cream, butter, sweets - and left five thousand A without change what will happen in another six months ...
NatalyMur
Aunt Besya, I hope that the rise in prices will stop - wages do not grow, who will buy ...
MariV
Until I buy a syringe, I will no longer suffer with stuffing my small intestines, but I will do it in a ham maker. Better the second, buy biovin - you can do it in the oven, it is made of stainless steel.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
Aunt Besya
Let's wait and see Our generation is not so easy to frighten with prices and scarcity
I salted a new part of the neck for the sausage, though I still haven't decided what to make of it
kirch
Aunt Besyahow do you post a new recipe
MariV
Quote: Aunt Besya


Why chill the sausage quickly after cooking? You can't put it so hot in the refrigerator, but by itself it will cool for a long time and all sorts of byaks can multiply and multiply in it. To avoid this and quickly put it in the refrigerator, we forcibly cool it with water!
Still do not understand. Does minced meat already contain nitrite salt or not? Then it should not deteriorate within an hour while it is cooling at T 20-21 - room T. My ham does not spoil for an hour on the balcony. The sausage from the oven cooled down in less than an hour.

After all, when we make cutlets, meat or meat soup for more than one day, we cool them down before putting them in the refrigerator, in the kitchen, at best, in spring-autumn-winter, on the balcony. Do not throw cutlets into a bath with cold water ...
MariV
lega, Galya, yesterday ordered and even paid for a syringe and a metal ham maker. Now I'm waiting.
kirch
Quote: MariV

lega, Galya, yesterday ordered and even paid for a syringe and a metal ham maker. Now I'm waiting.
Olga, what a fine fellow you are. And I keep thinking. Did you order in Kaliningrad?
MariV
Yes! Well, take your time - I'll get it, try it out, unsubscribe! On March 9 they promised to send.
kirch
True, I'll wait. And then I wanted to run to order.
Vinokurova
Quote: MariV
get it, try it, accomplish your goal!
Olya, I'm looking forward to the photo ...
MariV
if they send it on March 9, I don't know how long it will be from Kaliningrad to Moscow.
Natalishka
How does a syringe work from 10 minutes.
Vinokurova
MariV, Ol, for any interesting ... sign off later, please!
lega
Quote: Natalishka
How does a syringe work from 10 minutes.
Natalishka, thanks for the video!
Personally, the video convinced me that my toad must be strictly told to be silent! How many times did this syringe fall off? - I lost count. So you need to take a twelve-kilogram one and let my men also work for the sausage!
MariV
I was not convinced, because I will not make so much sausage. I make a little bit of ham and sausage. Well, if you don't like it, I'll throw it in the corner - it's business!
olaola1
I have a sausage syringe "Biovin" for 1.5 liters. Never fell off yet. The main condition is to install on a smooth surface. Easy to clean, takes up little space, convenient for home use. True for my appetites, it is too small. But for those who do a little, it is very suitable. I want to sell mine and buy more volume.
kirch
Quote: MariV

I was not convinced, because I will not make so much sausage. I make a little bit of ham and sausage. Well, if you don't like it, I'll throw it in the corner - it's business!
So I think the same way. For us and 1.5 kg is a lot

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