Anna67
And I have not only no mixture, coriander and caraway seeds even ran out. And peppercorns also significantly decreased in quantity (I put a lot of it, whole) ... I poured mustard in grains from my heart, but this is not pepper, to put it mildly, and not even coriander




Gayane Atabekova, for that your hops-suneli does not smell like bay leaves a mile away.
Svetlucha
Gayane Atabekova, Gayane, and if you write to Pavel Agapkin (director of EM) in a personal message, maybe he will meet halfway?
Gayane Atabekova
Anna67Yes, everyone has their own problems. We have heaps of these spices.




Svetlucha, I'll wait for the light. Maybe someone will come from Russia to us and bring it. Right now Olechka - Olga ma came with her husband. Today they fly back. I didn’t have time to get an order, but she brought me a bunch of wood chips, phosphates and nitrite salt. Many thanks to her and Misha.
Volga63
Gayane, thanks for the sausage recipe. Made from elk and wild boar meat, so maybe I need another topic? But the rest is prescription. It is lean, but I didn't go for bacon (but I should have). I did it in a gas oven. When the temperature inside the meat showed 70 degrees, I took it out and took it to the balcony for cooling (it was +5 degrees). When I looked in the morning, all the sausage became shriveled.
Sausage Finnish cervelat
Sausage Finnish cervelat
Is it due to the temperature difference?
Sausage Finnish cervelat
Gayane Atabekova
Volga63, Larissa, I think the reason is that usually the temperature in a gas oven starts from 150 gr. Therefore, she dried up. And a little fat would be great. Dont be upset. All comes with experience. Add lard next time. and open the oven door. And in the last step, pour boiling water into the bottom baking sheet. Good luck. I am sure that this sausage is very tasty too.
Volga63
Gayane, in the oven my temperature was 50-60 degrees (the door opened a little). When the sausage became 60 degrees, I added a little gas and brought it to 70 degrees in the meat. And put a baking sheet with water. The bars were flat. I sin on temperature differences.
Gayane Atabekova
Volga63, Larisa, she is normal in the cut. The dent is probably from the grate.
Olga_Ma
Gayane, on health we were also pleased to be your guest
Gayane Atabekova
Olga_Ma, Olga, with a safe return.
Olga_Ma
Gayane, thanks, it's really soooo cold here !!! While we drove to the dacha, the car was frozen in the morning, barely warmed
Gayane Atabekova
Olga_Ma, Olya, but we have rains, but relatively warm. From tomorrow, the sun will be + 10-11. It was necessary to warm up here a little more.
Olga_Ma
Gayane, we would love to, but Misha goes to work on Monday
kuzashka
We made salami according to Gayane's recipe. It turned out great (both taste and appearance). Baked in the oven, there is nothing to smoke. It was not possible to photograph the evening, then the bad weather ... and then the sausage ended. We'll have to do a new one. Thanks for the recipe and step by step MK
Anna67
Quote: kuzashka
then evening, then bad weather ..., and then the sausage ended
And that's how it goes
Gayane Atabekova
kuzashka, To your health. I am very glad that the recipe came in handy. The only negative, it is eaten very quickly.
A dose of happiness
The recipe is good, but we categorically disliked the Finnish cervelat seasoning itself, it tasted like a cheap sausage, sorry. I will do it by adding regular seasonings, not a purchased mixture.
veterok
I also use this mixture, though, and you can make it yourself. And the liquid in the vacuum bag is moisture from the product itself, vacuum and draws it out. Once I sent the dumplings to the children, there is enough moisture, so in 3 days I `` sweated '' well.
They also held it in the refrigerator and the liquid was added, and the sausage acquired the shape of a rectangle, flattened. Now I make boiled water only with phosphates and freezer bags. Or do not be zealous with pumping air.




Yes, the casing was natural.

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