Dried homemade sausage

Dried homemade sausage

Category: Meat dishes

Ingredients
Beef grade 1 (back, ham)	1.5KG
Pork belly (flank, underwire)	1.5KG
Spices, materials:
Nitrite salt (based on 3% by weight of unsalted raw materials)	90 g
Marjoram dry	10 g
Fresh garlic	2 cloves (10 g)
Armenian cognac	80 ml

Cooking method

• Armenian cognac is used to accelerate drying and ennoble the aroma and taste - it can be replaced with any herbal alcohol balm - there the aroma and taste are richer. You don't need to save on alcohol - alcohol accelerates the transfer of moisture from the center of the sausage to the edges (drying) and gives an additional bacteriostatic effect.
• There are a lot of options for cooking dry-cured and uncooked smoked sausages. But basically there are 2 principles of salting meat raw materials for them:
• 1. Ambassador preliminary (in pieces of 400-600 g) for 3-6 days at 2-4 g C. Old Soviet classics, tested by recipes for uncooked pork sausages, Soviet, Moscow, etc.
• 2. Ambassador in minced meat (or in loaves) - I think it is the most optimal for home use - here we save time and control bacterial contamination.
• I would like to focus on the nitrite salt. It is essential in dry-cured sausages. Without nitrite (or nitrate - food nitrate), we can of course get a normal product - in most cases. But there is one significant BUT - botulism!
• About the risks of the appearance of botulism bacteria (Clostridium botulinum) inside the loaf - read here 🔗 - anaerobic lesions of food are very insidious and in most cases lead to disability or death.
• So it's up to you - to make jerky products at your own peril, risk and luck - or just salt the sausage with nitrite salt and not think about the risk.
• Sodium nitrite in dry-cured sausages kills pathogenic microflora, guaranteeing us the quality and safety of homemade sausages.
• Technology:
• 1. Pieces of beef and pork froze for about 3-4 hours at -18g Celsius - the edges became hard, the middle of the pieces remained a little soft.
• 2. Grinding - 2 options: 1 - manually - it is easy and with the control of the pieces, or the 2nd - in a meat grinder (we watch the sharpness of the knives!) - if the meat is not cut but torn and grinded in a meat grinder, then it is easier to make fried sausage from it than trying then to dry the dispersed fat around the pieces of meat in the loaf! ... Pieces after grinding should be 6-8 mm in size with smooth, clear edges.
• I decided to cut it by hand - it won't take long.
• 3. Mix the minced meat with salt, spices and cognac, and put it to ripen in the refrigerator for 24-36 hours in any container, covering it with a lid or film.
• 4. After ripening, we see that sodium nitrite "worked", making the surface of the minced meat brown-brown, and the layers inside - bright red (see photo).
• 5. We knock out ripe minced meat into a natural casing (the whole range of our site is suitable here - and pork belly - the thinnest and fastest-drying, and beef belly - the most dense and durable - for kazy in Turkic, and pork bubbles - for flat dry sausages - fantasy not limited).
• We knock out as tightly as possible - after all, with shrinkage, the diameter will decrease by 20%. We knit sausages with a thread or just knots on the belly - it does not matter.
• 6. Put the tied sausages back into the container and place them in the refrigerator for 12-16 hours - to "shrink" the loaves and further ripen the meat - the photo shows that I wrapped them in a boom. a napkin and wrapped it in stretch wrap.
• 7. After ripening, we hang the soft bars in a ventilated place (in the shade!) - a balcony is best suited. After 10-12 hours of drying, the sausage will become bright red, the surface is dry, but the consistency is soft.
• Here we again remove the sausages and put them in the refrigerator for 8-10 hours (overnight) - so that they "have a rest" from drying - if this is not done - we risk getting "hardened" - dry crust and raw minced meat inside.
• 8. After the "rest" we hang it up again to dry - and do this 3-4 times - the sausage dries during the day - rests at night.
• 9. On the 5th day we get dense red semi-dry sausages, almost ready to eat - we wrap them up with an ordinary paper napkin and leave them in the refrigerator (preferably with the "No Frost" system) to dry for another 3-6 days.
• The photo in my recipe has stopped at the third day drying stage. The process is underway - wait for the continuation!
• Dried sausage version 1.1 - completion.
• Well, what can I say - the sausage turned out a little differently as planned, we take into account mistakes and sausage further
• About mistakes - if it's hot outside - no need to hang the sausage to dry on the balcony at +40 and go on vacation for 10 days.
• Upon arrival, I found perfectly dried sudjuk on my balcony (when the bars were still semi-soft, I flattened them with my hands and they became flat). The appearance and color of the sausage have become ideal, which cannot be said about the taste - the taste is a little "clogged" with oxidized fat. Well, in principle, nothing - after all, people eat jamon - and consider its salty taste to be the height of bliss
• Further - on spices - you should not still use dry spices without preliminary sterilization with boiling water, steam or frying in a pan. When ripe, the bacteria from them sharply shift the pH to the acidic side and the minced meat turns out to be loose, loose.
• An ideal spice for homemade dry-cured sausages - garlic, rosemary, juniper - with a maximum content of essential oils, terpenes and antioxidants that work as bacteriostatics and antioxidants.

Note

Photo of Aunt Besya

you can spit while drying, but thanks for the master class!

This year I will do it, but without manual cutting.
With all the correctness of this method to process five to ten kilograms, there is not enough patience.
As for cognac, it goes well with nutmeg and gives a servillate smell.
The only thing is, in the process, the vyvalivanie disappears somewhere.
Looks like you need to use additional cognac flavor concentrates?

Well, nafik these concentrates! We are already full. Cognac sometimes evaporates in production - it's so volatile ...

Maximum - alcohol balm. About nutmeg and spices in general - you can raise a separate topic. What is sold packaged in stores at 10-20 grams under the guise of "spices" is a little unsuitable :) and the alcoholic extract of spices and herbs in a balsam for example "Riga" is quite :)))

By the way, matsis (masis - nutmeg color) will have richer tones of nutmeg - if you find where, you will discover a lot of new things. Well, and white pepper - with its peculiar aroma, it fits perfectly dry-cured.

About 10 kg of cutting by hand - I support. The fighter's hand will get tired. Here, a meat grinder is simply needed - so as not to grind and jam the minced meat.

Well then, the lumpy ambassador is asking for it.I personally adore salted and ripened with cognac and spices for 5-6 days, thinly sliced ​​beef and for bread ... Best memories of work :)

Yes, it tastes good too
Therefore, I do not hold the sausage for a long time, I begin to bite off, while it is soft,
and try even earlier - from minced meat.

Aren't they making shop conical yaks from concentrates?
Painfully, domestic ones differ from imported ones.

Somehow I tried to add not cognac to the minced meat, but whiskey with a smoky taste.
At the stage of minced meat, the taste is felt only slightly; it is no longer felt in the sausage.

Let's look towards the balms.

Until now, I was sure that you can get sick with botulism only by eating low-quality canned food in the absence of air and acid and, while cooking sausage, put yourself, your family and guests at risk. Thank you, Kolbasnik, thanks to you, I became a little smarter and immediately ordered nitrite salt.

With nitrite salt, not everything is as smooth as we would like. In fact, it is convenient for the manufacturer, but undesirable for the health of the consumer.
Sodium nitrite, aka E-250, aka nitrite salt (sodium nitrite + common salt, for a more controlled dosage), is used in the food industry as a color stabilizer, and also prevents the development of botulism spores.
When oxidized with oxygen or as a result of temperature exposure, it forms a fairly strong carcinogen, which promotes the development of cancer cells in the body.
Unfortunately, there is nothing to replace it, except for sodium nitrate, but as they say, horseradish, radish is not sweeter.

PS. well, about botulism imho a separate topic should be on the forum. not a joke though.

Hello. Here on the Internet there are many references to the fact that nitrite is a carcinogen.
It's all true. Formed. But as everywhere there are small nuances that are not spoken about.
Carcinogenic nitrosamines are formed only during prolonged heating from 142 degrees Celsius in the absence of water, in sausages such as dry salami, when it is fried to a dry crust.
In the air it breaks down to nitrogen salts and water. In meat, it reacts and is consumed for color formation, after 14 days of storage, even with doses that are overestimated by 2 times, it almost completely disappears from the free form.

Hello. And where does this information come from?

What is the mechanism of the bactericidal action of nitrite? E. Karmas in his book "Technology of Fresh Meat" writes about the sterilization of meat with nitrogen oxide (not with nitrite, but with gas, but perhaps the mechanism of action of nitrite is somewhat similar ...): Quote ... .. Example. Work has been done to illustrate the treatment of raw pork trimmings with nitric oxide and the effect of nitric oxide on bacteria, bacterial spores and trichinella in meat. The meat was taken from the carcasses of pigs, which were fed with raw meat infected with Trichinella, for 8 weeks before slaughter. After slaughter, cuttings containing 80% of muscle tissue were taken, and after examining it, they found that it was heavily infected with Trichinella and natural flora, consisting of anaerobic and aerobic bacteria. The trimmings were cut into cubes 1.25 cm in size, mixed, samples of 15-30 g were placed in Dewar flasks with a capacity of 250 ml and evacuated, removing atmospheric oxygen. Then each vessel was again filled with ready-made nitrogen oxide to atmospheric pressure, sealed and kept at 2 ° C for various periods of time up to 72 hours ... .. After 24 hours, the first samples were examined and a slight decrease in the number of microorganisms was found. After checking the samples after 48 hours, it was found that both aerobic and anaerobic bacteria were destroyed, Trichinella was almost completely destroyed, but viable bacterial spores remained. After 72 hours, the samples were found to be sterile. The concentration of oxide in the trim after 72 hours was 5.2

🔗
And I went too far with the lard content. It looked like a Brunswick, in composition, of course, no, there is no beef in the composition. The most interesting thing is that when cooking minced meat, the content of the fat did not look so critical .. But nevertheless it tasted good !!!

And I overdid it with the lard content. It looked like a Brunswick, in composition, of course, no, there is no beef in the composition. The most interesting thing is that the fat content did not look so critical when cooking minced meat .. But nevertheless it tastes good !!!

[Kolbasnik]

Kolbasnik, thanks for the master class ... everything must be honored and done ...

Aunt Besya, Len, and I really liked the look of the sausage ... very appetizing ...

Hello. Here on the Internet there are many references to the fact that nitrite is a carcinogen.
It's all true. Formed. But as everywhere there are small nuances that are not spoken about.
Carcinogenic nitrosamines are formed only during prolonged heating from 142 degrees Celsius in the absence of water, in sausages such as dry salami, when it is fried to a dry crust.
In the air it breaks down to nitrogen salts and water. In meat, it reacts and is consumed for color formation, after 14 days of storage, even with doses that are overestimated by 2 times, it almost completely disappears from the free form.

What is the approximate shelf life of sodium nitrite? I have had about a kilogram for seven years, can I use it?

[Kolbasnik]

Kolbasnik, good day.
I read everything ... I will prepare for the process.

Hello! I made horse meat sausage, stuffed aizel into a casing for dry-cured sausages and hung it in the refrigerator. It already weighs since November 28 and is still very soft and does not dry out ((((What did I do wrong? Maybe already throw it away))))

To prevent bacteria from growing from spices, they must first be crushed and mixed with cognac.

Hello everyone!
I want to ask for advice.
I am sluggish using hybrid technology (I tried it once, everyone liked it - and now they order it that way.
After the bars have been in the refrigerator for half a day:
- I hang to dry for a day
- rest in the refrigerator overnight
- dry another half day
But after this three hours in an electric dryer, the temperature is 60 ° C.
The sausages do not come out so dry, plus at least some kind of heat treatment.

Question: now I put horse meat "based on KAZA". The meat is, it seems, more sinewy.
It seems that it is necessary to increase the time in the dryer (by analogy with the same sous-vide, the veins in the beef cheeks began to chew normally after a day)
But after all, if the day is in the dryer at 60 ° C - will it dry completely? Or not?