Salami boiled with paprika and mustard

Salami boiled with paprika and mustard

Category: Meat dishes

Ingredients
Pork shoulder meat	4 kg
Nitrite salt	70 g
Decor European (mustard, wig, rosemary, black pepper.	40 g
Collagen casing 45 mm	4 m

Cooking method

• Salami at home is very simple. Salami or cervelat are essentially the same thing, sausages ideally combined to taste due to a balanced combination of bacon and meat. Indeed, for the maximum transfer of the taste of the meat product, it is necessary that the fat in the recipe be 30-45%. So in our salami - fat is about 35%. The hardest lard is removed from the pork shoulder - spine, it is a refractory fat, it is used for structured sausages and cervelates. Therefore, we can easily grind minced meat in a meat grinder without fear of losing the motley pattern characteristic of salami on the cut.
• So the numbers:
• Meat with pork shoulder - 4 kg (with fat), chopped on a 5 mm wire rack;
• Nitrite salt - 70 g;
• European decor (paprika, mustard, rosemary, black pepper) - 40 gr;
• Casing: collagen sausage straight 45 mm - 4 m;
• Technology: mince the minced meat on a 5 mm grid, mix with nitrite salt and leave to ripen in the refrigerator for 2-3 days.
• After ripening, mix the minced meat with spices (if the spices are mixed with salt at the preliminary stage, there are risks of acidification of the minced meat even in the refrigerator). Before stuffing, spill the shell with warm water, cut it into 40 cm pieces, and fill it tightly with minced meat. For stuffing this time I used a sausage syringe. We tie the ends with twine as shown in the video, compacting the loaves as much as possible.
• Heat treatment: it is most convenient to cook this sausage in an electric oven, it is as easy as possible to maintain the required temperature in it. We set 80 degrees (no more !!!), and after about 2 ... 2.5 hours inside the loaf we will need 70-72 degrees. Celsius.
• Refrigerate for 5-8 hours in the refrigerator (this is necessary for the fat to crystallize normally). The product is ready!

The dish is designed for

4 kg

Time for preparing:

24 hours

Cooking program:

original sausage

Note

Kara Photos

That's lovely! I wanted to too. Kolbasnik, and where do you buy shells? My guts don't want to do anything

[Kolbasnik]

Another masterpiece! And I still can't make up my mind. The grandchildren ask for "kabaska", we don't buy the store for them, and the grandmother still does not "grow up" to cook sausage ... But, dear Kolbasnik, a couple more of your recipes, laid out in a very accessible form, and I will definitely pull myself together, and .......
THANK YOU!

Dear Kolbasnik, I would like to know your opinion about nitrite salt in your recipes. For me, the meaning of making homemade sausage is to get away from the chemistry in food as much as possible, can you replace it with natural salt?

[Kolbasnik]

Kolbasnik, bravo! But I don’t see - HOW TO TIE a sausage - I myself recently made a ham in a collagen casing according to our Silva's recipe - I got tired of knitting! I really have a nylon thread (something like for weaving fishing nets and stitching shoes), I tie up my homemade sausage at a time, and here worn out all slides, so I first knitted with an ordinary thick thread, and then with this

Dear Kolbasnik, I would like to know your opinion about nitrite salt in your recipes. For me, the meaning of making homemade sausage is to get away from the chemistry in food as much as possible, can you replace it with natural salt?

Sure you may. Only the product will be gray, with a cutlet flavor, not sausage, and will be stored for a couple of days.
The classic set of "ham" taste passes with nitrite - it is he who makes the sausage a sausage :)

Kolbasnik, please tell me, do not you need to knead the minced meat to the "threads"? And if so, at what point: immediately after grinding and mixing with nitrite salt or after aging for 48 hours and mixing with the rest of the spices?

I usually make minced meat as a semi-finished product - I pass a large amount through a meat grinder, immediately salt it with nitrite salt, mix it until thick and threads and into a vacuum bag for sealing. Such minced meat is stored for 10-14 days and ripens at the same time. Here is how I use it as a semi-finished product for any sausage. Another option for a semi-finished product is exactly the same, but with 10% water.

So, once again for the goofy like me. I will not do it for future use, I made minced meat from 1 kg of pork. Next, do I need to knead to the threads together with the nitrite salt? And put it in the refrigerator for 48 hours?

Yes. Exactly. But no spices.

All clear

Kolbasnik, I hung the sausages in the oven. An hour later, liquid began to flow out of them, right?

And the minced meat turned out to be sooooo viscous, the meat grinder barely coped with the stuffing, is this also how it should be?

And the last question, there is quite a lot of meat in the nozzle and the meat grinder itself, which, well, is not moving forward in any way. How do you deal with this? I picked it out and with a spoon reported to the shell, while a lot of voids formed

I think that the meat grinder has ground the minced meat, and it will turn out loose, with broth.
In salami, it is very important not to crush small pieces of fat, otherwise the fat will create capsules around the pieces of meat and the monolith will not work.
If you do not have a syringe, use a larger caliber shell so that you can manually apply the salami mince.

I think that the meat grinder has ground the minced meat, and it will turn out loose, with broth.
In salami, it is very important not to crush small pieces of fat, otherwise the fat will create capsules around the pieces of meat and the monolith will not work.
If you do not have a syringe, use a larger caliber shell so that you can manually apply the salami mince.

On the contrary, the minced meat was very thick, I wanted to pour water into it. And my shell is 45 mm
I probably put it wrong about the meat grinder. The minced meat itself was made on a 5 mm grill, but I stuffed it with a meat grinder, but special. attachment (i.e. without knife and grate)

Maybe you will laugh at me, but I will ask all the same. I have a question about salt. The recipe contains only nitrite salt, and there is no ordinary table salt. Does nitrite salt already contain regular table salt? And in what proportion?

Maybe you will laugh at me, but I will ask all the same. I have a question about salt. The recipe contains only nitrite salt, and there is no ordinary table salt. Does nitrite salt already contain regular table salt? And in what proportion?

Where I bought it said:
"The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6%. This amount is guaranteed by the manufacturer."
Moreover, this is the amount of sodium nitrite in relation to table salt

Excuse me off topic .... In many recipes for a multicooker on sites I see this ... 3 mst (0.5 mst) what does this mean?

[Inetka]

Inetka, multi-glass - 160ml - this is the last division, and if super-volume - 180ml. Multi-glass - a glass that comes with all multi-cookers and pressure cookers

On the contrary, the minced meat was very thick, I wanted to pour water into it. And my shell is 45 mm
I probably put it wrong about the meat grinder. The minced meat itself was made on a 5 mm grill, but I stuffed it with a meat grinder, but special. attachment (i.e. without knife and grate)

I understood. You know better how to do it, if there is no sausage syringe, it is better to dissolve the meat into minced meat, mix all the spices and nitrite salt there, beat into loaves while the minced meat has not yet thickened and tie the loaves. In general, fully prepare for heat treatment. And put the ready-made loaves on ripening for 2 days. Only in the refrigerator. At +2 ... + 4 deg. Celsius. Let the minced meat ripen in loaves.
This will reduce the grinding of the minced meat when passing through the meat grinder auger again.
You can probably generally salt the meat with spices in small pieces, let it ripen, and, when chopped through a meat grinder, immediately stuff it into the shell.

Yes, and there is still a way to keep the fine pattern and reduce the grinding of the minced meat - to give the sausage a rest after stuffing in the refrigerator overnight.

Maybe you will laugh at me, but I will ask all the same. I have a question about salt. The recipe contains only nitrite salt, and there is no ordinary table salt. Does nitrite salt already contain regular table salt? And in what proportion?

The nitrite salt is 99.4% pure sodium chloride (vacuum dried) and 0.6% sodium nitrite.
Some manufacturers mix dry salt and nitrite granules, and then salt and nitrite separation in the bag is possible during transportation and storage. The separation of nitrite and salt is fraught with the fact that at the bottom of the container with such salt, the concentration of nitrite will be overestimated, which leads to overdose.

Some do it more technologically and expensively, but safely - they dissolve nitrite and salt in water and then evaporate, obtaining an absolutely uniform nitrite content in the entire mass of salt. By the way, almost complete microbiological purity is achieved with 6-fold vacuum drying. This is what Akzo Nobel and Esko do in production.
When the salt is free from impurities and bacteria, its amount in the recipes should be reduced, because the sensation of "salinity" is higher (there is more sodium chloride). Well, the sausage turns out to be of better quality, the color, taste and aroma are better, more intense, the shelf life is higher.

Sea salt in meat products is not very suitable, there is a lot of magnesium and impurities, which gives the sausage bitterness, sometimes causes small pores and affects the normal color formation.

[Kolbasnik]

I am reporting!



Not as beautiful as the author's, but tasteful !!! Kolbasnik, thanks again!

How long can such a sausage be stored?

It turned out great !!! You can store exactly 8 days.

It so happened that I prepared everything for the sausage, but there was no time to stuff and did it in ham, as a result we got a sausage-ham This did not affect the taste in any way, it is also delicious!


There was a dietary option, pork - low fat!

[Kolbasnik]

Kolbasnik, Kara, Well guys! You can't take your eyes off the sausages! And I'm still sitting on boiled breasts! Well, nothing, I'll be free soon and under your careful guidance I'll start!

Come on, come on, it's easy! Delicious, and you know exactly what is inside

[Kara]

Kara, here is the version that you have in the photo (boiled ham) differs in taste from just ham. What do you do in a ham maker?

[Kolbasnik]

Kolbasnik, finally brought from the meat processing plant nitrite salt, just poured into a bag, of course there is no marking. Do you think I should put it in the sausage in grams as an ordinary cookery?

In no case!!!!! It is saltier at times! Go to ki - there, in many recipes, it is indicated as a percentage of the weight of raw materials

[Scarlett]

Scarlett, Thanks for the quick response. And then I read a lot and already my hands are "itching" on the sausage

[degteva]

degteva, good luck!

[Kara]

Kara, here is the version that you have in the photo (boiled ham) differs in taste from just ham. What do you do in a ham maker?

Oh, Natalia, I'm sorry, I didn't see your question.

Not at all different

I am reporting!

https://Mcooker-enn.tomathouse.com/ga.../userpics/59566/kolll.JPG

Not as beautiful as the author's, but tasteful !!!

and what is ugly? .. very beautiful ...

[Kolbasnik]

Kolbasnik, awesome how beautiful, simple and I think very very tasty !!!