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

Set to dry. The minced meat was perfectly molded! And I don’t know what will turn out there later, but the molding method is simply brilliant!))) I have such a mat to the millimeter fit into a dense Ikeev bag with a zip-fastener. After work, I just wiped the bag with a cloth and left it on the mat in the bag. And what's the point of pulling out?))

Isidri 500 has high mode - 60 degrees, low mode - 35. Here. I put an hour on high, I'm waiting))).

Set to dry. The minced meat was perfectly molded! And I don’t know what will turn out there later, but the molding method is simply brilliant!))) I have such a mat to the millimeter fit into a dense Ikeev bag with a zip-fastener. After work, I just wiped the bag with a cloth and left it on the mat in the bag. And what's the point of pulling out?))

Isidri 500 has high mode - 60 degrees, low mode - 35. Here. I put an hour on high, I'm waiting))).

we wait

Fffse, I've dried it! It turned out very tasty! Thank you, dear druhh-pioneer!)))

Dried for a day and a half. I think it's not about power. Isidri is a very powerful and efficient dryer. Watermelon dries in a day. The point here is who at what stage considers the product to be ready. We dried to the approximate state of sujuk. Softer, of course, but so that the inside is directly dried-dried. The shape also resembles a sudjuk, because the height of the Isidri pallets is not enough for the round ones, and spacer rings are not sold in Russia. Therefore, when molding the finished sausage, I flattened it with my hands. In the middle of drying, I turned it over to the other side, because it was slightly damp at the point of contact with the pan. Lard put generally salty (her own).




Output 1.5 kg. Raw materials - 2.5 kg (1 kg of selected beef, 1.2 kg of pork in the form of pure meat and 300 g of bacon-bacon (streaked)), that is, I dried it by 40%. My sausage is about 620re per kg. I think it's normal for dry-cured.

Natusik, cool sausage. Salted lard is an idea. And I have my own smoked.

[kirch]

kirch,

You will have uncooked smoked lard)).

[kirch]

kirch,

You will have uncooked smoked lard)).

I only once tried dry-cured sausage, and there was a lack of smoked taste, the stereotype: if it is dried, then it should be smoked)
tada smoked bacon - way out, yes

I only once tried dry-cured sausage, and there was a lack of smoked taste, the stereotype: if it is dried, then it should be smoked)
tada smoked bacon - way out, yes

Mushshsh skimmed the "candy" and completely kept silent about the smoked))).

Said: Oooooo !!!)))

[Nata]

Nata, the idea of ​​smoked lard is super!
Thanks for the detailed report. I'm sure it will definitely come in handy for those who have Isidri. There the girls were just asking.

that the height of the Isidri pallets for rounds is not enough

I do not know the possibilities of Isidri, but I am a pallet that I just turned over OVER. the gap was larger.

Therefore, when molding the finished sausage, I flattened it with my hands.

great too!

My sausage came out at about 620re per kg. I think it's normal for dry-cured.

and note: ... And please tell the kitchen not to put anything in the ice cream except ice cream. This is for Vera ... (c)

Mushshsh skimmed the "candy" and completely kept silent about the smoked))).

Said: Oooooo !!!))

our person! and mine were already stuck and began to freeze. it is necessary to stop drying up for now to miss
I generally only love chicken fillet and sausage. and I don't like beef and pork.

and spacer rings are not sold in Russia.

🔗
or do you have 500? ahh .. exactly - 500

Here is the land in the infrared, at 70g. the second hour decided, I have either 60 or 70. Then I have to 40 - no less. Although under the influence of this recipe - waiting for me at the issuance of Volter 1000 lux, did not manage to receive it yesterday.

Added Saturday 12 Nov 2016 03:11 PM

Oh, here I was wrong - I needed 60 grams, my sausages smell like cutlets ...

For the sake of your sausages I bought Volter 1000. But that sausage from the Summer resident, lying in a piece of paper in the cold, was approved and eaten by her husband. I have moose meat + a little bacon.

[Tumanchik]

Tumanchik, you no longer write in a personal - the box is full.

[Sasha]

Sasha, write here! all on the topic. If you can't get it dry, put it in the refrigerator. meat continues to ripen and dry

I'll just note that I'm overcrowded. I cut the thinnest sausage, the middle seemed to be lightish. This time I increased the garlic to 30g and put the basil. I'll put it in the cold, I'll dry it when I get there.

I'll just note that I'm overcrowded. I cut the thinnest sausage, the middle seemed to be lightish. This time I increased the garlic to 30g and put the basil. I'll put it in the cold, I'll dry it when I get there.

OH I'm sorry I didn't see the letter.
check it again later - it matures in the process

[Tumanchik]

I report - I did something, that is, the shape, taste, degree of readiness. Even despite 100% elk, no fat at all. But since after the first departure I had random departures - I dried it fractionally, then in a dryer, then in the cold, and even dried it in infrared. Therefore, I cannot report on the drying time, this will be the next time, and it will not be soon - we must first dry out 15 bags of Antonovka. Tumanchik, Irisha, do you write somewhere that if you stuff minced meat into a shell, then an electric meat grinder is not very convenient? That is, if I choose an electric one now, don't I have to strive to have a sausage attachment?

I report - I did something, that is, the shape, taste, degree of readiness. Even despite 100% elk, no fat at all. But since after the first departure I had random departures - I dried it fractionally, then in a dryer, then in the cold, and even dried it in infrared. Therefore, I cannot report on the drying time, this will be the next time, and it will not be soon - you must first dry out 15 bags of Antonovka.

Sasha is great! Thanks for keeping in touch. but I would like to see firsthand. So take a photo!

Tumanchik, Irisha, do you write somewhere that if you stuff minced meat into a shell, then an electric meat grinder is not very convenient? That is, if I now choose an electric one, do not I have to strive to have a sausage attachment?

I dont know. No matter how much I tried, I didn't succeed. I cannot, firstly, cope with the air in the womb, and secondly, achieve a dense filling. I tried in a Boshew harvester and a Brown grinder. Does not work. Therefore, I keep the old antediluvian. So everything is perfect there.

Oh - in appearance they certainly me pumped up, negrityata such. But they got it - so much wandering, now in the heat, then in the cold.

Added Sunday, Nov 27, 2016 12:58 PM

If your electrical did not work well - even more so, I will then choose again. I had hand ones somewhere, if not thrown away.

Oh - in appearance they certainly me pumped up, negrityata such. But they got it - so much wandering, now in the heat, then in the cold.

Added Sunday, Nov 27, 2016 12:58 PM

If your electrical did not work well - even more so, I will then choose again. I had hand ones somewhere, if not thrown away.

They are not dark because of drying. Well this meat itself is darker

Yes, the meat is darker than not wild. Now it is still in any kind of good taste - the moose have not yet had time to eat the needles, I now made sausage and meatballs from minced meat from meat that was not soaked at all, and there is no taste of wild meat.So thank you for my more or less good luck, it is extremely important for me to create some kind of sausage, preferably without attracting money to buy lard. My husband opened a can of his "0" beer, ate some dried sausage - and for the first time in all my sausage attempts he praised it. The day after tomorrow I'll get Tekkou, I'll try to cram him into it ...

So that's great! Try to cook in this form

Beef stew with mustard and ginger with vegetables in a multicooker Oursson MP5005PSD (Tumanchik)

And you have this cool recipe, I haven't come across it before, thanks, I'll try.

And you have this cool recipe, I haven't come across it before, thanks, I'll try.

I really like this recipe especially for the beef shank, which is sinewy

no. it's better to air dry

Irin, what's so categorical about the oven?
and if it maintains the temperature and 40 and 65?

Irin, what's so categorical about the oven?
and if it maintains the temperature and 40 and 65?

Yes, in general, I do not know ... I'm worried about the result. I don’t even remember doing dry-cured in the oven. airflow is needed. usually air-dried always. the dryer speeds up the process.

Irin, I don't have a dryer, and in the oven there is convection by default, that is, there will be airflow at any temperature, there is no draft.
is there a fan in the dryer?

Added on Friday 02 Dec 2016 10:22 PM

Irin, I’m sick of botulism ...
explain to me, please, how are we here to exclude the possibility of the development of this poison?

Irin, I’m sick of botulism ...
explain to me, please, how are we here to exclude the possibility of the development of this poison?

so alcohol!

what!
Ir, really?
otherwise I bought the meat for the sonny, there is no nitrite and no dryer, here I was also driven by botulism ...

what!
Ir, really?
otherwise I bought the meat for the sonny, there is no nitrite and no dryer, here I was also driven by botulism ...

OK, try. it will be interesting to know the result. I have no ovens in convection. it will be interesting

OK, try

so I ask questions, patamushta became scary.

so I ask questions, patamushta became scary.

well it is clear

Irin, about the fact that alcohol prevents botulism, I did not come across information.
I think the process will not have time to go during the drying time, and then storage in the refrigerator, at temperatures below 16 degrees, the bacterium does not emit toxin.

[eye]

eye,

Wait, doesn't botulism develop without air access (in canned food)? No? I'll go read it))).

[anaerobic]

I found this:
Botulism occurs when eating food contaminated with spores of the bacillus bacillus, which has been stored for a certain period of time anaerobic conditions - the conditions in which organisms exist and develop in the absence of free oxygen.

in short, if infected meat is stored for a certain time without oxygen. canned food and seaming it.
so not in this recipe for sure.

girls, here:

Dried homemade sausage (Kolbasnik)

[Tatyana]

Tatyana, and in connection with what I have to believe this opinion as indisputable?
and eat nitrite and will I be healthy? I want an article about additives at you? write very impressively. and even more interesting are the comments.
nitrite salt was added to meat back in Soviet times at meat processing plants. BUT! how often did we eat their products? how often
these types of products belonged to festive and delicacy types of food, people of the older generation probably remember how many times a year and on what holidays they ate sausage, not to mention smoked delicacies.
meat is marinated in alcohol, spices and salt for three days. then it takes an hour to dry at temperatures above 60 degrees and then for a long time. the thickness of the piece is tiny. Don't buy questionable meat. Not only botulism is dangerous here. Don't make homemade canned food.
but he makes every choice himself.
I will never eat nitrite and will not give it to children.

[Tumanchik]

Tumanchik, IrishkinaThanks again for the recipe! I got used to making beef meat chips using it. The whole family is delighted! Even children!
Maybe someone will come in handy:
For chips, salt and sugar I take 2 times less than prescription. After marinating with spices, I freeze it in the freezer. Then it turns out to be very thinly sliced. Dries with me at 55 C 12 hours.

[Tumanchik]

Tumanchik, IrishkinaThanks again for the recipe! I got used to making beef meat chips using it. The whole family is delighted! Even children!
Maybe someone will come in handy:
For chips, salt and sugar I take 2 times less than prescription. After marinating with spices, I freeze it in the freezer. Then it turns out to be very thinly sliced. Dries with me at 55 C 12 hours.

Thank you very much Natasha for sharing the result. I am very pleased that I like it.
And I will definitely insert all your developments into the recipe! Thank you!!!

[Irishkina]

Irishkina, I need your advice. I did everything strictly according to the recipe (pork-beef meat through a meat grinder, lard in cubes), just tasted the whole family. Everyone liked it, but it seems to me that the mince is damp in the middle. Maybe in the dryer for another hour? High or low temperature?

Girls, in pursuit of botulism, after all, it is not only in seams, it is inside the fish, it can develop inside the pieces. After all, in the middle there are probably conditions without oxygen in some cases. Hence the cases of botulism from smoked fish, sausages. But I am totally against nitrite. It is necessary to clearly carry out the prevention of botulism in terms of temperature and storage, I have little hope for alcohol - we add very little.

I did everything strictly according to the recipe (pork-beef meat through a meat grinder, lard in cubes), just tasted the whole family. Everyone liked it, but it seems to me that the mince is damp in the middle. Maybe in the dryer for another hour? High or low temperature?

Dried for another hour at high temperature and 4 hours at low temperature. Faded, dry, very tasty. I already wrote about my family, the guests also appreciated it. Now we still have to do more. Thanks for the recipe!

Dried for another hour at high temperature and 4 hours at low temperature. Faded, dry, very tasty. I already wrote about my family, the guests also appreciated it. Now we still have to do more. Thanks for the recipe!

Julia, thank you so much for taking the trouble to unsubscribe. Glad you liked!
Happy New Year and Merry Christmas! Health, peace, and love to you and your loved ones!

[Irishkina]

Irishkina, Happy New Year and Merry Christmas! Health, warmth and comfort to you and your family!
Made your sweets for the New Year, thank you. I didn't have time to take a photo, everyone ate it. Made pork, chicken and beef. We will repeat

[Irishkina]

Irishkina, Happy New Year and Merry Christmas! Health, warmth and comfort to you and your family!
Made your sweets for the New Year, thank you. I didn't have time to take a photo, everyone ate it. Made pork, chicken and beef. We will repeat

Olga, oh pleased !!!! Thanks for the story and congratulations!
Merry Christmas to you! Peace, love and kindness!

[Irishkina]

Irishkina, decided to make sausages.
Deviations from technology.
Meat turned out 2.8 kg
No non-stick fabric, lay on baking paper.
She rolled thick sausages with a diameter of about 5 cm and flattened a little.
The lowest temperature in the dryer is 40 degrees.
Now my body movements. At high temperature it dried for 1 hour on each side (after 30 minutes there were no changes in appearance), the sausage stuck to the paper
Now I'm drying at a low temperature, set it for 10 hours. Lot?

[Natalia]

Natalia, I think a lot. enough and 5. in any case, you can put them in the cold - suspect. and after 2-3 hours try it.

Thank you. Then there was still an hour left

It turned out delicious. But I probably didn't roll the sausages tightly, because the middle is a little loose. I will work on mistakes.

It turned out delicious.But I probably didn't roll the sausages tightly, because the middle is a little loose. I will work on mistakes.

The main thing is delicious. To know - you have to try! Everything will definitely work out!