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Chicken sausage (wet salting method) (page 2)

ang-kay
Yes, I think so. Maybe she didn't change it for something. Another spice composition is "hunting sausages" and bacteria.
plasmo4ka
Ok, I'll figure out what you need, I'll knock in the evening. Have a good day!
ang-kay
Angela, are we namesakes? Good day to you too.
plasmo4ka
Angela, it seems that yes)) In general, I decided for the first time nothing to be wise, but to do everything strictly according to the instructions with time measurements. Well, next time I'll attract a smokehouse.
Jenealis
Quote: ang-kay
Then do not forget to rinse, but without fanaticism and not with warm, but cold water.
Angela, and my brine also became like jelly, wash the meat? and the salt will go away ...
ang-kay
Evgeniya, rinse without fanaticism.
* Anyuta *
Quote: Jenealis
rinse the meat
necessary, necessary. otherwise it will feel like the meat is in mucus ...
but about salt - don't worry at all - after ripening (as for me), it becomes even more salty ... I've already thought how many times that salt should be put a little less ...
PySy ...: secret: now there is a double portion of marinated - I'm already preparing for Easter ...
Jenealis
* Anyuta *, and I just followed in your footsteps, removed the skin from the chicken, leaving only the pulp. Thank you girls, it is flowing down, now I will chop it for ham, there are no casings, I will make it in a ham maker.
ang-kay
Evgeniya, good luck! Don't forget to share your impressions.
Jenealis
Angela, I managed! The chicken was skinless, 1.1 kg of pure meat, matured for 4 days. Cooked in Belobok in Shteba, packed the ham in a vacuum. By the way, I also marinated in a vacuum. I cut it like a ham with my hands. Only pepper and cardamom are added. I washed it thoroughly. As a result, very juicy, tasty ham keeps its shape perfectly. Salty, but I love that. The absence of the skin did not deteriorate the taste at all; for me, on the contrary, I do not like fatty foods. Excellent result, we will repeat it many times, thanks !!! * Anyuta *, the layout of the salt took yours (nitrite + usual) Childish delicious ham. It’s a pity I didn’t weigh it. Kcal wasn’t counting.
* Anyuta *
Quote: Jenealis
It’s a pity I didn’t weigh it. Kcal wasn’t counting.
Zhenya, do not worry, I calculated the calorie content for both purely chicken ham and for ham from a pork + chicken mixture (50-50). 278kK - from a mixture of meat and 224kK - purely from chicken - then I'll check these numbers - somewhere I've already laid out the calculation ...
ang-kay
Evgeniya, I am very glad. Why shouldn't it have happened? If you follow the technology, there is always a great result. Cook for health!
Antonovka
Jenealis,
Zhen, can you paint the technology in Shteba? I also want to make a ham maker
Jenealis
Antonovka, but everything is simple, I stuff Belobok in a vacuum bag (so that the juice does not run), stand at room temperature, as Angela recommended, then on the barrel, close the lid and 3.5 hours at 75 °. Maybe 3 hours, but the white side is thick, I always put on half an hour. By the way, the temperature danced up to 85, while it was cooking, which made me happy, because there is always a fear that it will not boil.


Posted Saturday 23 Apr 2016 02:43 PM

Quote: * Annie *
the calorie content of chicken sausage turned out to be 150 kcal
Anyuta, but is it really less caloric with skin?
Antonovka
Jenealis,
My last time Shteba DD2 up to 90 plus gave out (((Ham had swelling.
So, sleep after the cleanup and to cut the chicken)))
Thank you friend ))
PS: I have Biovin and Belobok)) I like Biovin more)) And my vacuum cleaner is covered ((
Jenealis
Lena, come on, just in time for Easter you will have time to sculpt a delicacy! This recipe is not afraid of edema, it will be juicy all the same, due to the wet salting. Oh girls, my husband tried it, said VERY tasty, and I rarely hear such an assessment, we spoiled
* Anyuta *
Jenealis, I wrote numbers somewhere - you need to find it more precisely ... This is
Quote: * Annie *
278kK - from a mixture of meat and 224kK - from pure chicken
I wrote offhand, sorry, there is simply no time now to shovel and search the topic, then I will look more precisely and write ...
most likely the more accurate data that you quoted from March 9 ...
SvetaI
Angela, I'm a bastard and only you can save me! I read this recipe and as luck would have it in the store I came across boneless chicken legs with skin. I bought them and immediately salted them. It was on Thursday. That is, they will be ready tomorrow on Tuesday, well, maybe on Wednesday, at least on Thursday. And I’m working, how can I have time to freeze them, grind them, knead them, warm them up, boil them and cool them all in one evening? It turns out that the night does not sleep, but I can not, I get up at a quarter to six. Can you, for example, make minced meat tomorrow, fill a ham and put it in the refrigerator, and cook the next day?
ang-kay
Quote: SvetaI
make minced meat tomorrow, stuff a ham and put in the refrigerator, and cook the next day?
Svetlana, of course)
SvetaI
Ufff, good Thanks, Angela!
Valerka
Quote: ang-kay
any favorite spices (I have a composition of hunting sausages, kebab pepper, nutmeg)
I need a decryption of what is included in the compositions and how much it is in grams.
ang-kay
Includes garlic extract, black and allspice extract, sugar. Placed 5 grams per kilogram.
Valerka
ang-kay, and if I have extracts, how much will there be? The recipe is noteworthy. I want to do it, but we don't sell this, at least I haven't seen this in stores. have to adapt.
ang-kay
Valerka, just put in as many black and allspice as you want. You can put dry garlic and grate fresh. This is homemade sausage, not GOST, so a full flight of imagination.
beverli
ang-kay, Angel, does this get nitrite salt in brine 85 g per liter?
ang-kay
Margarita, I'm not a mathematician unfortunately. Formula from the Polish site.
beverli
Angela, well, only nitrite salt is added to the brine? This is my first time, so I beg your pardon for the questions, perhaps stupid ones.
ang-kay
Only nitrite. This is table salt with nitrite. Table salt is 99.4%, and 0.6% is nitrite. No more salt is needed.
beverli
Angela, Thank you!! Now everything is clear)
plasmo4ka
And I replace part of the nitrite with ordinary salt: at the rate of 20g of nitrite per 1 kg of meat + ordinary salt to the amount required by the formula. 100% nitrite according to the formula for me it turned out to be too much.
ang-kay
According to the formula 18-20 grams per kilo with "dry" salting. You can put and 17. But I do not like the mixture. It tastes better to me with one nitrile. But this is a matter of taste.
plasmo4ka
Angela, 17 when dry did not like it - somehow rather weak. And in general, after this recipe, only a wet ambassador passed. For what another thank you
ang-kay
Yes, the wet ambassador rules. Use it to your health.
Valerka
Pasha (Pakat), as always, enlightened me about the nitrite salt. Nitrite salt must be looked at very carefully on the packaging. I mean instructions. It is different. I have Prague powder # 1, so I need half a teaspoon for 5 pounds of meat (almost two and a half kilograms). And there is nitrite, so there you need to add a tablespoon to the same weight.
NataliaVoronezh
Angel, tell me, please, what is the correct way to work with the protein coat? While the chicken is salting, you need to clarify this issue for yourself.
ang-kay
Soak the protein for 3-4 minutes in water, squeeze out and that's it.
NataliaVoronezh
Angel, if I cut off more than I need, what do I do with the rest? Or will it dry up and be able to use it again?
ang-kay
And you cut into 30-40 cm and do not soak everything. It seems that you cannot use it later, but this is theory, but what about in practice?
NataliaVoronezh
I'll try, thanks!
NataliaVoronezh
Well, in general, yesterday I "danced" with sausage until 12 at night, in no way my temperature in the sausage did not want to reach 67-69 grams. She spat, her eyes were already closing, turned off the oven and left the sausage in it.In the morning I got up, turned on the oven again and at 150 * caught the sausage to the desired temperature, turned it off, washed it and put it in the refrigerator. Tomorrow I will try what I have made.
ang-kay
Natalia, convection must be turned on, then it's easier.
NataliaVoronezh
Angel, I have an oven without convection, turned on top and bottom.


Added Wednesday 01 Jun 2016 08:00

I tried the sausage this morning. What can I say? .... Very tasty! Delicate, juicy, and most importantly, without any chemistry. The only thing is that it is poorly cleaned from the shell. Angela, thank you very much for this recipe. Now we need to make another one.
SvetaI
Angela, I cooked the sausage and ate it for a long time, but I won't bring any thanks. Here, I am correcting myself.
Perhaps now I will always make sausage in this way. Of course, I'm still an inexperienced sausage maker, but this recipe has the best result I've ever tried to cook.
Now I want to try not to make minced meat, but to cut into pieces and not very finely. I cook in a ham, so let the ham be. In the meantime, here's what happened:
Chicken sausage (wet salting method)
We still have to learn to stuff ...
ang-kay
Svetlana, happened. That's for sure. You will learn how to stuff, the main thing is that the result is pleasing. And look in pieces, I also laid out. Thanks for the report)
Jenealis
Angelaand I did it again. She threw out the skin again, cut it coarsely, boiled it in Belobok. The guests really like it, it behaves great in salads. For me, pork is much tastier. Thanks again!
ang-kay
Evgeniya, to your health!
Zhanik
I made. Of the spices I added only black pepper and garlic. I liked the result. Thank you Angela!
ang-kay
Natalia, I am very glad. Cook for health)
Zhanik
Angela, the photo is so-so, but the taste and view are excellent! thanks again!

Chicken sausage (wet salting method)
ang-kay
Natalia, great sausage. Thanks for the report. Cook for health)

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