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

[Tumanchik]

Tumanchik, Irochka, happy birthday !!!

[Tumanchik]

Tumanchik, Irochka, happy birthday !!!

Zhenya thank you very much

Irishkin, finally got around to the computer and the report on the sausage. Thank you honey for the express recipe! Sausage is made very quickly, eaten even faster, in general it is an express, it is express in everything!
And here is the photo:

Vkusnooooo !!!

[Irina]

Irina, to your health !!! I constantly make sausage. the longer it lies, the tastier it becomes. if it lasts of course)))

I was also puzzled by this sausage. I pulled the meat out of the freezer overnight, thaw. Marinate in the morning. I don’t know if I’ll succeed ..... (Oh, Slavik, I’m good for that point "......)

The sausage is wilted. After 30 minutes of high temperature (63 * C) the sausages did not react in any way. They were just as thin, although they had a dry crust on top. I left it for another 30 minutes so that I could turn it over, which turned out to be difficult ... skis are stuck to the paper. For a long time and painstakingly I separated them with a spatula and hands, turned them over and dried for another 1 hour. Then I set the dryer to 35 * C mode. Left until morning. In the morning the sausages looked great, BUT .... they were still watery. Cut, and inside is reddish. We decided to dry it at a high temperature. They kept it at 60 * C for another 4 hours.

The sausages became light, fat droplets came out and the aroma is delicious. Cut - the pulp is clearly not cutlet-like, but a real sausage. After analyzing my process, I decided, next time, to set at 40 * C for the night. I think it will shrink. And I'll add smoked paprika for a light haze aroma.
Irish, in spite of the fact that everything went not 100% for me as in your recipe, I am VERY grateful for this recipe. My eaters said that this sausage would definitely BE on our table. Like this.
Sausage was added to a series of home-made products (bread, cheese, tea, balyk, etc.). What we are extremely happy about (because we love sausages, but do not buy because of their chemical content)

Made the sausage again, with nitrite. The result exceeded expectations.

[Tumanchik]

Unfortunately, the author of the recipe has not appeared on the forum for a long time, but I will still write a report and express my gratitude.
Although I did not quite follow the recipe. The author's fundamental point is the absence of nitrite, but I still do not dare to make minced meat without it.
I had a pork shoulder and a beef rump. In total, about 1200 grams.
Cut with a knife. I put 17 grams of nitrite salt in the minced meat, cognac (in a widow's more quantity than in the recipe, since it's still not alcohol) and spices. All mixed and left to ripen for two days. Stirred every 12 hours.
Then she froze the minced meat, kneaded it well and salted it with ordinary salt.
I rolled the sausages. We skated surprisingly well, even with a crooked hand, there were no difficulties.

Dried longer than in the recipe. The first three hours at 60 degrees, then another 7-8 hours at 40. I have a dryer with solid pallets, so no paper was laid and nothing stuck anywhere, I turned the sausages over without problems. Here, dried up.

And so!

Very tasty and sausage! I just slightly overdid it with spices, I need to put less.
Thank you, Tumanchik!

[Tumanchik, Irina]

Tumanchik, Irina, bought myself a Travola electric dryer and decided to try it on duck breast (homemade duck) according to your recipe. Correct, please, if you did something wrong.
Duck breast (half) weighs 270 g, I took 1.2 tsp of salt (a spoonful of CP), sea salt, but fine grinding 0, so I took 2/3 of the norm as you advised, 0.6 tsp sugar, 10 ml alcohol + spices and dry garlic. I put it in a tray and put it in the refrigerator. Is that correct? Or do you need to add salt, sugar? How long should you keep in the refrigerator? Need to flip? Now the breast is skin side down.
How do you recommend drying it? At what temperature and how long?
This is my first experience with dry-cured products, I don't want to spoil it.
Thank you.
Shl. Looked Tumanchik has not appeared on HP since August last year, therefore, please, to all those who have experience or just those who have already damped their breasts, respond and comment on my actions.

[Lyi]

Lyi, on the forum there are more recipes for jerky, for example, this one:

Meat in marinade, dried in an electric dryer (Admin)

Look, there are many reviews and an active author

[dried in a dryer without removing it]

Tumanchik, has not appeared on the forum for a long time, which I sincerely regret, but I still write and bring her thanks. Salted and dried in an electric dryer (without nitrite) separately fillet and fillet with lard and skin. I fully followed the recipe and all recommendations when salting for 3 days in the refrigerator and drying: 2 hours (added 1 hour) dried at 65 *, then 6 hours at 35 *. After taking the meat out of the refrigerator, she carefully wiped it with a paper kitchen towel, then wrapped it tightly in a small coarse calico napkin and dried in a dryer without removing it... IMHO, this was exactly the necessary touch for the final polishing of the recipe. I used to dry meat without wrapping it in a coarse calico napkin, it was worse, the meat lost more in juiciness, that is, it was overdried on top, but inside it only reached a condition.
Here is my meat, lard.

I read the whole Temka, I really want to try such a sausage, maybe someone will respond, something I'm scared to start alone

[kartinka]

kartinka, do not be afraid, as long as I can remember, we never had nitrite in our house, and dried sausages and meat have always been

[kartinka]

kartinka, Marina, if not for you, I would not have known about such a wonderful recipe! WANT! The meat has been dried for the third year. I just hang it after salting in gauze in front of the front door (private house. The door goes into the entrance). And then sausage and drying almost after a day! I will definitely do it!
By the way, I don't know, maybe who wrote here ... I use different factory-made drinks when salting and pickling meat. There is experience with cognac, Madeira and sherry. Madera goes very well with chicken and turkey, sherry with duck and goose, cognac with any meat, but I really like it with veal and pork tenderloin

[Radushka]

Radushka, V-tina, yesterday I decided to try it so to speak. I marinated (or rather a whole story - first, I drowned the chicken breast for a day in salt, then washed it (I was afraid of salinity) for 3 hours, then dried it, rolled it in different peppers and put it in a dryer for the night). cornice for the night, hung it in the refrigerator for dinner. The casing parted a little from the stuffing, I had to lay out part of the minced meat and make 2 sausages from one, from the remainder of the minced meat I made a small thin sausage. I dried it together with the files. Today I tried it, it turned out great, you can do this, like very thin (hunting) sausages. You just need to find the ratio of salt / seasoning. This one came out a little salty and rustic in taste - there is one chicken from the meat. It can then be compared with the sausage that is dried in the womb in the refrigerator. For the dryer, I sculpted the sausage with my hands through cellophane and rolled it with my hands - it turns out that you can roll it evenly and thinly. The panels came out very peppery and very dry in size.

There is nothing to photograph. And already there is nothing, so to speak. Laughing ... I made pork sausages. I don't have a non-stick fabric yet. And baking parchment doesn't seem to work. It stuck to me so that it barely tore off, so that you could turn it over to the other side in half an hour from the start of drying. Minced meat was divided into portions of 100 g per sausage.I think I will divide into thinner ones (50 g each). The sausages are delicious. It is RAW-dried, not dry. Since there are only two of us (eaters), I think it's not worth cooking more than a week. Or you need to freeze. In parallel, I drove the chips through the dryer to the marinated turkey beer. It turned out very well. It's a pity that you can't buy horse meat from us ...

[Radushka]

Radushka, anya, you can still soak the baking paper, wring it out, twist it and put it in a tube (I have it for some kind of plumbing), stuff it and gently pull it out by the tail, you can dry it like that, you can unfold it in the dryer - my paper goes perfectly and WITHOUT LOCK

[kartinka]

kartinka, but you can throw in one idea, I came up with it, but have not yet tried it - take a simple pharmacy syringe of a large size (I already bought a 20-ku), cut off the bottom to get a through tube, fill it with ready-made minced meat and tamp it with a piston, resting the cut edge of the syringe into a hard surface. Then squeeze out the finished dense sausage and it can be dried without wrapping at all.
Doesn't it fail?

Then squeeze out the finished dense sausage

Come on with a picture ?! I would have tried it too ... I think the idea is cool !!

[zvezda]

zvezda, Olik, no pictures, there is a current syringe, the rest is a plan in my head. I'm a strategist, not a tactician (s) :-) My idea is yours.

[Crown]

Crown, zvezda, girls, why a syringe? I have a full (some kind of plumbing tube) inner diameter of 4 centimeters, there is a piece of minced meat twisting (cut to size), tamp it down (the tube is on the table), so fill it in pieces and can be tied for hanging in the refrigerator, you can unfold and transfer to dryer without any wrapper
Roughly like with a syringe, the idea is also, but the cylinder is bigger, more like a sausage, and the syringe-sausages will turn out, is also normal.

Or for a dryer - I divide the minced meat by 150 gr
I put a tight bag on it - about it with minced sausage, cover it with a bag and pull it out (until I’m at home, I can’t take a picture), it turns out like wild boar-or hunting ...
I continue to stretch and seal through the bag
How did you get the desired diameter and length - I roll it into the tray
The tube method is more versatile - can be dried (can be hung)
But after it hangs for a couple of days, I roll it off baking paper and roll it into cheesecloth - and it hangs again (in my fridge)
In the refrigerator, a longer method (2-3 weeks) and tastes slightly different from the dryer

I put a tight bag on it - about it with minced sausage, cover it with a bag and pull it out (until I’m at home, I can’t take a picture), it turns out like wild boar-or hunting ...
I continue to stretch and seal through the bag
How did you get the desired diameter and length - I roll it into the tray

I did so. But, I have drying trays made of metal mesh. And I spread the parchment. Minced meat to parchment and stuck-welded. This is how everything turned out fine, except for the agony of soaking and tearing off the paper. Then I had to wet my hands and smooth over the "wounds" on the lower plane of the sausages (the sausages turned out to be not round, but beautiful parallelepipeds)

[Marina]

Marina,

a dense bag - it's about minced sausage on it, I cover it with a bag and pull it out (until I'm at home, I can't take a picture), it turns out like boar-or hunting ...
I continue to stretch and seal through the bag
How did you get the desired diameter and length - I roll it into the tray

not ... as it does not sound .. let's clearly, then: -

I'm a strategist, not a tactician

initiative is punishable

[zvezda]

zvezda, Olechka, I'll be at home, I'll throw a photo from the refrigerator, I can wind up the whole process, but this is when the bull will prick ... now, when I and Innokenty are itching ...



Radushka, Anya, and if you first put on the mat for a while, until at least some part of it is weathered, in two hours, roll the sausages from the mat onto the pallet? The denser side already? I just knit in paper and hang it in the refrigerator for a couple of days, then I take off the paper and put it in gauze and already knit it on gauze, it never stuck or on a pallet like a grid on which the girls dry the greens ...

[kartinka]

kartinka, I will try in different ways