Dried meat and sausage without casings and nitrite salt in an electric dryer

[Olya]

Olya, nothing will be done in the refrigerator. Dry and adjust the time and temperature.
What delicious beef !!!!! We eat like candy!

[Olima]

Olima, Olya, tomorrow I am also going to kick up.
How much by weight of the product are you going to wither, why are you so worried about the result?

How much by weight of the product are you going to wither, why are you so worried about the result?

So I have already withered the sausage and meat, tomorrow I will only finish drying it.
And by weight I had 1.4 kg of meat for sausage and 750 g of pork fillet.

[Olima]

Olima, you can easily master such a weight. I thought you had 4-6 kg.
Tumanchik, Ira, what will happen to my sausage if the minced meat is ripened not for three, but for four days? Or strictly three days?

Tumanchik, Ira, what will happen to my sausage if the minced meat is ripened for not three, but four days? Or strictly three days?

Svetik, Duc on the sausage is not at all three days. Meat is marinated in salt and sugar with alcohol for 24 hours. Did you read Rycept? : girl_haha: It's chopped. If you need to lie down, then you marinate it entirely as for a whole one. And then grind it. Better in a vacuum.

[Tumanchik]

Tumanchik, Irisha, of course I read the recipe. I already said that I made chickens. breasts and pork. Now thoughts about sausage are chaotically wandering in my head, all in dreams about it. Here in my head there are three days of meat ripening.

[Tumanchik]

Tumanchik, Irisha, of course I read the recipe. I already said that I made chickens. breasts and pork. Now thoughts about sausage are chaotically wandering in my head, all in dreams about it. Here in my head there are three days of meat ripening.

minced meat for three days makes no sense. it matures faster.

Finally, I finished drying my sausage.
Now I can say with confidence that it is very tasty, delicious, better than any branded store.
Next weekend I will put the next portion.
Now I realized how much I need to dry it in my Isidri dryer (everyone praises them, but I see that it is not too fast for me).
There is only one pallet in the photo, and there are three of them


Irina, thank you so much for such a wonderful recipe

[Olya]

Olya, thanks for the wonderful report! How smooth and smooth you have! SUPER! What a clever girl!
share the regime. your experience will be very useful for our girls.
and another question: did you twist or crush meat into a meat grinder?

Irina, the regimes still need to be tested. This time I finished drying the sausage three days after the first time. And the second time it could have been less, but I overslept, although this did not spoil the sausage. She twisted the meat on a large grinder, crumbled bacon. I had pork and veal. And after complete drying, I no longer smelled of alcohol.

Irina, the regimes still need to be tested. This time I finished drying the sausage three days after the first time. And the second time it could have been less, but I slept, although this did not spoil the sausage. She twisted the meat on a large grinder, crumbled bacon. I had pork and veal. And after complete drying, I no longer smelled of alcohol.

clear. in general, determine the time, temperature and modes (and this is the most important and difficult) and get lost!

[Tumanchik]

Tumanchik, Irisha, I made a sausage, mine really liked it. For me, it seems to me that I put a little spice. Molded in cubes.
I sit, eat my sausage, and on TV at this time they tell horror stories about sausages, scare them with E-shkami and other crap, rather they do not frighten, but tell the truth.

[Tumanchik]

Tumanchik, Ira, how I overlooked this! bookmark thanks for the recipe and I hope I'll have some delicious treats soon!

[Tumanchik]

Tumanchik, Irisha, I made a sausage, mine really liked it. For me, it seems to me that I put a little spice. Molded in cubes.
I sit, eat my sausage, and on TV at this time they tell horror stories about sausages, scare them with E-shkami and other crap, rather they do not scare, but tell the truth.

oh, and mine are already choking. two pieces of beef and 5 sausages were vacuumized and frozen. Can't go, damn delicacies ...
husband said:

Added on Monday 05 Sep 2016 12:06 PM

Tumanchik, Ira, how I overlooked this! bookmark thanks for the recipe and I hope I'll have some delicious treats soon!

great Natasha! to your health!

Irina, thanks for the wonderful recipe! I also made such a sausage, delicious! And without chemosis! The first time I did it, there are, of course, shortcomings, but experience is also necessary.

Added on Monday 31 Oct 2016 08:50 PM

Added on Monday 31 Oct 2016 9:06 PM

Now I realized how much I need to dry it in my Isidri dryer (everyone praises them, and I see that it is not too fast for me).

Good day ! Could you share how you dry in Isidri? on what mode and for how long? Thank you )

[Tumanchik]

Tumanchik, Irisha, we had a small banquet at our house on the occasion of the DR of the grandson and son-in-law, I made the breasts, which went off with a bang, they asked for the recipe. So your recipe went to the people.

Girls, and in the infrared Summer resident nobody dried?

[Rita]

Rita, well done! Fine! Here the main thing is to start, and then experience and result will come!

Could you share how you dry in Isidri? on what mode and for how long?

Svetlana, I advise you to write to Olya in a personal. You never know how busy. I don't have Isidri - I won't tell you.

Tumanchik, Irisha, we had a small banquet at our house on the occasion of the DR of the grandson and son-in-law, I made the breasts, which went off with a bang, they asked for the recipe. So your recipe went to the people.

URAYAYAYAYAYAYA !!! I'm glad!
Svetik, but it's your gold pens that work!

Girls, and in the infrared Summer resident no one dried

[

b] Svetlan

.
No no, here .... I also want to know, at mnu Isidri.

I made chicken breast according to your recipe. very tasty, just super! thanks for such an excellent recipe, it has been repeated more than once.

But the sausage failed. my husband and I smell like old fat. seemingly beautiful sausage, but the smell ... I did everything according to the recipe, spices are present, but the smell of old bacon is not for everybody. dried in isidri. first at 65 hours, then dried at 35 degrees. what did i do wrong?

I made chicken breast according to your recipe. very tasty, just super! thanks for such an excellent recipe, it has been repeated more than once.

it is perfectly

But the sausage failed. my husband and I smell like old fat. seemingly beautiful sausage, but the smell ... I did everything according to the recipe, spices are present, but the smell of old bacon is not for everybody. dried in isidri. first at 65 hours, then dried at 35 degrees. what did i do wrong?

I can't even guess ... try changing the composition of the spices. for example, eliminate garlic. it greatly affects the taste. try it! share the result!

I also want to know, at mnu Isidri.

Galya, is there no temperature there? modes only?

Does the sausage smell remain in the dryer after cooking the sausage? And then how to dry the fruit?

Does the sausage smell remain in the dryer after cooking the sausage? And then how to dry the fruit?

I don't know ... I didn't even think about it. the dryer is blown out. pallets are always mine. mine definitely doesn't smell, even fruit

Isidri has three modes for herbs, fruits and meat

Isidri has three modes for herbs, fruits and meat

if you dare, then I would hold on meat for an hour, and then until cooked on fruit. will you dry chicken or pork?

In general, it seemed to me that somewhere once I read that in the Summer resident you can dry meat. And now I look at the instructions - there is nothing in it, only vegetable and heating food. There is convection in it, the temperature is 95-70-60-50-40. I wanted to try minced moose meat.

In general, it seemed to me that somewhere once I read that in the Summer resident you can dry meat. And now I look at the instructions - there is nothing in it, only vegetable and heating food. There is convection in it, the temperature is 95-70-60-50-40. I wanted to try minced moose meat.

tomorrow I'll look with a specialist sho this for a beast ..

[Irishkin]

tomorrow I'll look with a specialist sho this for a beast ..

Irishkin, who are you talking about ??? About the elk or about the Summer resident ???

I'll try in the Dachnik, suddenly it will work out, then it cannot be compared in terms of the comfort of cooking with basturma. But from a wild boar - probably a big risk, although we check the meat. And if it doesn't work out, you need to select a dryer, maybe this new Walter will do.

[Irishkin]

Irishkin, who are you talking about ??? About the elk or about the Summer resident ???

joke, joke ... I'll think about the bear too, they say they eat it too

I think about the bear, they say they eat it too

Are eating. Tasty by the way, though unusual meat. I tried .. for a long time ..

I'll try in the Dachnik, suddenly it will work out, then it cannot be compared in terms of the comfort of cooking with basturma. But from a wild boar - probably a big risk, although we check the meat. And if it doesn't work out, you need to select a dryer, maybe this new Walter will do

found. it's such a huge closet. Yes? I don't even know .... try it first with sausage and chicken. the meat is denser.

Added Wednesday, 02 Nov 2016 12:29 pm

Are eating. Tasty by the way, though unusual meat. I tried .. for a long time ..

well umka hold on

[Tumanchik]

Tumanchik, the meat was salty. I don’t remember felted, but salty for sure. burgundy crimson ..

[Tumanchik]

Tumanchik, the meat was salty. I don’t remember felted, but salty for sure. burgundy crimson ..

you see, too, scared the poor fellow

you see, too, scared the poor fellow

, The bear's meat is of this color .. A hunter-neighbor brought it from Siberia at one time and treated it ..

[Irishkin]

I will think about the bear too, they say they eat it too

Are eating. Tasty by the way, though unusual meat.

Irishkin, I ate this beast !!! Served in one small German restaurant with cranberry sauce / jam !!!

well umka hold on

So that, Irishkin, nothing will frighten me !!!
The worst beast is man !!! And you are a bear, a bear ... I even saw a bear cub at a watering hole in wildlife (in Karelia it was)

I beg your pardon, where is the DRIED meat and sausage? It is rather dried ... For drying, the meat must undergo fermentation, and this takes at least 2 weeks. It looks delicious, but it's still dried and not dried.

So, Irishkin, nothing will frighten me !!!
The worst beast is man !!! And you are a bear, a bear ... I even saw a bear cub at a watering hole in wildlife (in Karelia it was)

yeah ... you definitely said that about a man!

Added Wednesday, 02 Nov 2016 2:12 pm

I beg your pardon, where is the DRIED meat and sausage? It is rather dried ... For drying, the meat must undergo fermentation, and this takes at least 2 weeks. It looks delicious, but it's still dried and not dried.

Yes? well then in quotes. turns out like jerky

[Tumanchik]

Of course, they eat a bear, but, like a wild boar, we carry this meat for inspection, since they eat all sorts of nasty things in a row and there may be a lot of worms of different kinds. But somehow it seems - and suddenly it was checked badly, nowadays it is really possible to believe 100%. I would not cook neither one nor the other without the high temperature.

Added on Wednesday 02 Nov 2016 04:21 PM

Tumanchik, what is the capacity of your dryer? I'll see a similar one. All the same, this Summer resident is not enough for me in the apple season, and he is not suitable for marshmallow, and in general I would not advise him to anyone - dances around him are needed.

Of course they eat the bear

yes we are joking! Umka has a bear on his avatar

Tumanchik, what is the capacity of your dryer?

450 Watt

Tek-s, rebziki, I'm in the process. I salted and sugared the meat, put it in the refrigerator. I'm waiting. Day))).

I'm in the process. I salted and sugared the meat, put it in the refrigerator.

and the degree hit?
who inado you?
I'm waiting with you!

[Tumanchik]

Tumanchik,

Degree gave vodka. There was nothing else to hit. Nothing? Namana?

Pork halved with beef and lard. I passed it through a meat grinder with a large grate. The grate is really large, the fat grains are so distributed, not at all smudged.

Nothing? Namana?

fine! do not increase the current quantity. ride

Pork halved with beef and lard. I passed it through a meat grinder with a large grate. The grate is really large, the fat grains are so distributed, not at all smudged.

sausage! well

[Tumanchik]

Tumanchik,

No, did not increase, poured as much alcohol as indicated. I mean, in terms of my amount of meat. Damn, where to get alcohol ??? They have not sold in pharmacies for a long time ... In the internet - I don't need so much.

Take the hawthorn in the pharmacy)))

Added Wednesday, 02 Nov 2016 10:34 pm

I'm thinking myself where to get it ... Soon we'll start cooking ourselves

I myself am thinking where to get it somewhere ...

contact

Damn, where to get alcohol ???

come

Added Wednesday, 02 Nov 2016 10:41 pm

Take the hawthorn in the pharmacy)))

we have heaps of these bottles near our house in the literal sense of the word
I didn’t know that so many people were drying sausage

what is it? will you pour some alcohol?

Yeah, you probably boasted a recipe to all the neighbors, so they rushed to grab the hawthorn for meat essesna

so they rushed to grab the hawthorn, for meat essesna

aha, and bottles around the corner!
that's why the price went up again

not much, but I'll pour it!