Sausage at home

Of course I will describe. but tomorrow. Today I play with spiramat, I can't tear myself away ...

I came to share my latest purchase - a horizontal sausage syringe! I bought it at the beginning of the week and tested it today! If you say that I liked it, say nothing !!
Compared to the Kenwood harvester, the meat grinder is just heaven and earth! It washes quickly, fits a lot, the gut fits easily onto the stainless steel stump, squeezes the minced meat out of air quickly and evenly, in short, a pleasure !! Two minuses - a hefty fool, which she attached to permanent residence on the balcony and a certain amount of minced meat, about a hundred grams, remains in the tarsus, but this cannot be avoided in the combine!


Cases today sausage "Homemade chicken milk", lies in the refrigerator for ripening. I decided to try to make in all the rules, with the right temperature regime, let's see what happens ...

Congratulations on your purchase !!!! Let the hostess please!

[Aunt Besya]

Aunt Besyawhat an awesome thing - just a dream! Congratulations on your successful purchase!

[Aunt Besya]

Aunt Besya, congratulations on buying an assistant

I don't have that yet, but I'm preparing, I read everything, the girls said that you need to skip the bread at the very end, then all the minced meat will be used

Girls, forgive me, the tundra is dark, and how is such a syringe better than a meat grinder with a special nozzle? Maybe he needs me too, but I don’t know ... Help with advice! A? But in the store biovin39 is for 1400r. syringe, how is he? It seems small and not biting at the price ... Or byaka?

[Vladzia]

VladziaIf it sticks well on the table, for a small amount of sausage, 1.5 kg will fit just right. I have a similar one, but from a different company, it constantly peels off the table and falls, but I guess I just got a marriage. There are girls on the forum with such a syringe - they are very happy. And a syringe, just twist the handle like a meat grinder and the minced meat is easily and quickly fed into the sausage casing, practically without air entering. A meat grinder is just hemorrhoids, it is very difficult to make sausage. And the air constantly gets in, and you need to push the minced meat, but as luck would have it, it sticks to the pusher ...

[silva2]

Let silva2 He will correct me, but I understand that with an electric drive, the minced meat is fed unevenly, depending on the feed rate of the raw material, because there is still a time gap in our feeding movements - I took the minced meat, put it in a tray, poured it ... it is laid all at once, the gasket ensures tightness, air is squeezed out at the first movements of the piston, and then the minced meat is fed evenly. But the most important thing is that inside the meat grinder or combine there is an auger, which additionally "crumples" the minced meat, and the syringe retains its original consistency.
With our production volumes, self-indulgence, of course, but nice!

[Aunt Besya]

Aunt Besya, ,NatalyMur, thanks for the educational program. So I have to take this one for now, at least I'll try, and then we'll see. If I get a taste for it, then ... you can look at a more expensive one. Thanks again girls

Preparing ....
🔗

What a beauty
After the ham, I will also torture the sausage ... Oh, I would like to buy a smokehouse ...

Uuuu ... What a beauty! I read, study, dream ... Soon I will try to stir up such a beauty.

[silva2]

silva2, Great assortment, I am very fired up to do this myself. Thanks for the miracle handicraft!

[Tashenka]

Tashenka, I bought a mini smokehouse, you can use it even at home! I am very pleased with the result. 🔗

[Yulek]

Yulek, thanks for the reference! And what have you already done in her?

[Tashenka]

TashenkaI smoked trout in nature for a while. I'm thinking of smoking my own sausage and chicken soon.

[Tatiana M.]

Well, here's what happened in the end:
🔗 🔗 🔗 🔗
Recipe author Tatiana M.from the ki forum, for the second time I am convinced of her talent as a sausage maker !! Thank you so much !! Sausage, girls, super!
Structure:
Chicken thigh s / c - 1.6kg
Chicken breast fillet - 1.4kg
Nitrite salt - 60g
Ice milk - 320ml
Dried ground garlic - 1 tbsp. l.
Ground white pepper - 1 tbsp. l.
Ground nutmeg - 1 hour l.
Casings for sausages (I have protein) from ki

Preparation:
Pass the chicken thighs with skin through a meat grinder with a 6mm grill;
Cut the breasts with a knife into 1X1cm pieces;
Combine minced meat;
In a dry bowl, mix salt and spices, add the mixture to the minced meat;
Stir with the gradual addition of milk until all free moisture is absorbed, thickening and giving a sticky minced consistency;
Soak protein shells in water for 5-10 minutes to give elasticity, squeeze water;
Fill the shells with minced meat tightly (using a meat grinder, preferably with a sausage syringe), preventing air from entering, tie the ends tightly;
If air has got in here and there, pierce this place with a needle;
Leave the stuffed loaves in the refrigerator for a day;
Before cooking, keep the stuffed loaves at room temperature for 1 hour;
Put the sausage on the oven rack, insert the temperature sensor into one of them;
Cook for the first hour at 50 degrees;
Cook for the second hour at 75 degrees;
Cook for the third and fourth hours at 85 degrees until the temperature inside the loaf reaches 68 degrees;
Cool the finished sausage quickly under a cold shower, wipe off and put in the refrigerator for 8-10 hours;
Store in a refrigerator in paper;

It is a very tender sausage - it melts in your mouth !!! Fragrant and delicious !!!

Ah yes sausage !!!

The author of the recipe is Tatiana M. from the ki forum, for the second time I am convinced of her talent as a sausage maker !! Thank you so much!

To your health !!! I'm glad my recipes are in demand !!!

Homemade garlic sausages with paprika:


Homemade dairy sausages tender:


Children's white sausages from bird meat:


Pork sausages of the highest grade (GOST 23670 recipe):


Milk sausages for children (brass-portioned):


Useful baby sausages with paprika:


Dry-cured homemade sausage:


Dry-cured sausage (impromptu variation on the Belarusian theme):


Homemade semi-dry sausage:


My MORTADELLA:


Hunting sausages with paprika:


New Year's homemade sausage with paprika:


Homemade sausage "Amateur" (GOST 23670):


Homemade chicken sausage milk:


Sausage "Cool" homemade:


Homemade sausage Yeseninskaya boiled-smoked:


Homemade sausage Tasty:


Homemade beef sausage (delicious !!!):


Beef-chicken sausage:


Spicy ham sausage:


Cook for pleasure, these are delicious, high-quality and healthy homemade products !!!

[Tatiana M.]

Tatiana M., bravo !!!

, Tatiana, you are such a skilled worker

[Tatiana M.]

Tatiana M., Tanya, there are simply no words! I'm in a deep swoon! How beautiful and I have no doubt that it is delicious.

Tanyusha, what kind of purring sausages you have! Moreover, in such an assortment! You have golden pens, however! And a smokehouse, go and there .... Eh, I'm still dreaming about it .... But I also liked the sausages soooo, not to mention any dry-cured yummy !!!!!

[Scarlett]

Scarlett, Thank you! The smoker is used here only in 2 types of sausages, the rest are an oven and a saucepan and no problems ...

[Esfir]

Esfir, Thank you!

Tatyana, your sausages are impressive, bravo !!! I will definitely cook something according to your recipes. I have a question for you, in many recipes there is bacon, that is, should you always use salted lard?

[Cvetaal]

Cvetaalwhy salty? This is not indicated in the recipes ... Fat is fat - subcutaneous lard ... (although it is not prohibited to use salted lard, in this case the amount of total salt should be reduced)

Tatyana, thanks for the quick reply

It's almost midnight ... Fiends! No, well, you can do that at night ??

It is her own fault, she came late! We savored exactly at lunch!

But how will I go to the refrigerator now !! And here's how to cut milk chicken sausages according to Tanya's recipe !!! Then you will know !!

And today I ordered a smokehouse ... well, I could not stand it ... electric ... here
It is called so: Universal combined electric smokehouse EKU Alvin.

[Tatiana M.]

Tatiana M., Tanya, what kind of smokehouse do you use? Is it hot or cold smoked?

[Lёlik]

Lёlik,

what kind of smokehouse do you use

I acquired a smoker for sausages relatively recently, only Yeseninskaya and Hunting Sausages prepared with it - the rest of the sausages - an oven or a saucepan with water, the taste does not get worse from this ...

For smoking brisket, chickens, fish, I used to use such a simple one:


Brisket, fish, etc., it turns out excellent!

Smoked dry salted brisket:


Smoked brisket and dry salted roll:


Smoked dry salted brisket (option):


Wet salted pork sandwich:


Oven loin sandwich:


Brisket + brisket with a different set of spices


Smoked products - pork belly and chicken skewers with corn:


Smoked mackerel for a picnic:


Smoked kebab made from two types of fish:

New - electric digital for hot and cold smoking:

[Tatiana M.]

Tatiana M., New - electric digital for hot and cold smoking: - uuuuuuuuuuu ... awesome little thing

[NatalyMur]

NatalyMur,

awesome thing

AHA !!!

Tanya, impressed by your sausages and other yummy food! I didn't even imagine that THIS could be done at home
And do not enlighten about the spices that you use: are these ready-made sets or do you "collect" the mixture yourself? I guess there is a set for each sausage, right? Where and which ones are better to buy ??
I haven't grown to sausage yet, just admire, but for ham in the same Belobok, what spices should be in order to taste like a ham?

[Tatiana M.]

Tatiana M., Tanya, this is a smoke

Is it household?

[grinaty]

grinatyI apologize, the ham flavor comes from the biovine spice mix. I have repeatedly written and posted my recipes with their spices. The excellent ham taste is also provided by the preliminary marinade of the meat. In general, you can read about spices on their website. WWW.

[Yulek]

Yulek, thanks About the taste of "ham" I probably put it incorrectly - about salting, I read cooking modes. I am interested in what spices MUST be in ham according to technological regulations or GOSTs. I wonder if a similar mixture can be made from spices that are sold in our stores
Oh, in short - I read the list: Ground white pepper, nutmeg, coriander, bell pepper, ginger, cardamom, bay leaf, cloves. If I still knew "to hang in grams" or pieces

[grinaty]

grinatyThe fact is that store-bought spices are often mixed with GMOs and flavor enhancers. Choose herbs and dried vegetable mixes. And there are a lot of technologies, often it is just the correct preparation of salting meat and cooking at the right temperature.

[Yulek]

Yulek, grinaty,

the ham flavor is given by the spice mixture of biovines

The taste of ham in sausages, hams, etc. is obtained as a result of the maturation (autolysis) of meat, in this set, this is facilitated by saltpeter (potassium nitrate), without it, whatever spices and seasonings you put in, you cannot get the ham taste ... Much safer than saltpeter, I still recommend using nitrite salt in the home production of sausages and ham, which is specially designed for home use ...

[grinaty]

grinaty,

what spices MUST be in ham according to technological regulations or GOSTs

So for each ham - it has its own ...

[Lёlik]

Lёlik,

Is it household?

Of course ... I don't need a production facility ...

[grinaty]

grinaty,

And do not enlighten about the spices that you use: are these ready-made sets or do you "collect" the mixture yourself?

Yes, of course, myself, high-quality spices and seasonings can be bought everywhere ...

[grinaty]

grinaty,

I didn't even imagine that THIS could be done at home

Sausage has its own laws that are not applicable in simple home cooking, but you can learn if you want ... With experience, you can learn how to make sausage 200% superior to production counterparts in quality, health and taste ...

[Tatiana M.]

Tatiana M., Tanya, thanks. In short, I realized that I had to start with an order for ki - I will order both salt and spices.

[grinaty]

grinaty,

I will order both salt and seasonings

It's my pleasure! Don't forget about meat thermometers (if not available) and casings ...

Tatiana M., tell me, your smokehouse smokes a lot, you can put it on the balcony or this is just a street version. And your sausage is so delicious and beautiful.

[bukabuza]

bukabuza, of course, the smoke goes through the air dampers, according to recipes they sometimes have to be opened ...