Witt
For the oven, the temperature probe is definitely needed, otherwise nothing. But I also have a tricky oven (electric with a microwave), the heating starts from 150 *.
Witt
Natalia, thanks for the information. I will try further. But my water was heated up to 70 * for an hour - even the "advisers" ran around and criticized that I had been heating it for a very long time - the water was very cold. But really up to 75 * everything was in order. I practically stood watching her.
Witt
AngelaThanks for the tips. And I will probably ripen soon for the temperature probe. I went to look for him in Temko.
Inusya
Hello, to all the sausages! It is especially nice to see fellow countrywomen (Witt))) ...
Finally, after the first successful experience with homemade sausage, I was ripe for boiled water ... I would like to and that's it!
I'm studying the topic ... but something is alarming nitrite salt. I hope it's not fatal? )))) And if not fatal, then where to buy it? And the pictures are really delicious ...
Byaka zakalyaka
The theme hostess sells both salt and protein shells. Look at her own Temka is.
And in sausages that are heat-treated, you can safely put not the full dose of nitrite salt, but half (or even less) the rest is ordinary salt. The taste and color does not suffer, but the soul is somehow calm

Inusya
Thank you, I will go to Angelica for salt))) ...
AnastasiaK
Well, I made this sausage. Strictly followed the recipe. The bobble came out with putting the minced meat in a shell. Since it is extremely sticky, it was not possible to shove it back into the meat grinder, it desperately resisted all attempts, clinging to everything we tried to push it inside, so that the minced meat got to the auger .... By the end of the execution, the whole kitchen was minced.
I do not know how all the owners of meat grinders with special nozzles manage to start sausages with their help.
In short, I started it by hand. Therefore, it did not work out qualitatively to seal. Warmed in the oven. I started from 30 degrees. During the first hour, I raised the temperature to 40, the second to 50, the third to 60, and another half hour to 80 (oven temperature). I inserted a thermometer after 2 hours. I waited for the temperature inside the loaf to reach 68-69. Got it out. I put it in ice water. Then into the refrigerator.
Here.
Cooked sausage almost doctor's
A hole from the temperature probe. It turned out to be salty for my taste, although I put exactly 29 grams of nitrite salt (from), and I had 100 grams more meat. And it's rather dry, I blame it on too lean meat (both pork and beef), but it was my husband's demand, although I said that fat is needed for juiciness. ....
Here is such a damn lumpy))
ang-kay
Anastasia, a beautiful-looking sausage. I stuff with a meat grinder. Got used to ... I do not hammer the minced meat immediately after kneading. and already a day after the refrigerator. I put a teaspoon each and immediately shove it. As long as it is cold, everything goes well. The main thing is a little bit. From too lean meat, a dryish sausage is obtained, but not critical. By salt. You can put less than a prescription. Can be 1.8% by weight of minced meat. And if this is a lot, then 17 grams per kilogram can be. Some will half with regular salt (I don't like it, to be honest), but regular salt is not that salty. as nitrite, therefore the taste is appropriate. You need to look for your own option. But such dumplings are homogeneous, I like chicken more.
Thanks for the report.
AnastasiaK
ang-kay, thanks for the advice. Intuitively, I did just that. He stood in the refrigerator for 24 hours. It was very cold. But he tried to get back with the spoon). I will try it from chicken, but there it is even more sticky. I'll be waiting for a syringe to fill.
Pakat
AnastasiaK, you can make horse sausage and kazy, you have a choice ...
AnastasiaK
Pakat, absolutely right! We have excellent horse meat. And for the price of beef. These are my first experiences.I'll get to the next recipe ...
jan4ik-70
Oh girls! Help urgently! I kneaded the sausage, stuffed it into the shell. It has been in the refrigerator for 2 hours. And only it dawned on me that I had forgotten to lay the egg. What to do? Gut and re-fill, or cook like that? Still, without an egg, there is not enough liquid, there probably won't be any juiciness ...
Pakat
An extra egg and in general you put a lot of unnecessary things in the sausage ...
jan4ik-70
This recipe only contains 75ml of water. Mostly 10% by weight of meat. Most likely, the egg must have been the missing liquid. I am worried that it is not dry. Or take a chance?
ang-kay
Yana, why not take a chance? Add more water. Everything was wonderful for me. The recipe is not mine, but Tatiana's from ki. Everything is clear with her. And ... now I read it from above. You can try this way. It might be a little dry.
ulaaa
Dear ang-kay
If you do not use an egg in this recipe, replace about 50g of eggs with water?
Thank you
ang-kay
Quote: ulaaa
Dear ang-kay
special thanks for such an appeal. Not as usual on the forum. You can use "you".
Quote: ulaaa
Replace 50g of eggs with water?
You can only use ice water.
Sikorka
And what can replace pork and not lose the "doctor's" taste?
We don't eat pork.
ang-kay
Sikorka, take beef with chicken or turkey, but you still need fat. There will be another sausage, but edible.
Sikorka
ang-kaySounds dumb, most importantly edible
Are turkey and rabbit okay too?
Thanks for the answer!
ang-kay
It is necessary that the fat was not less than 20% of the meat. Maybe you can find fatty beef, you can twist a turkey with skin and fat. The rabbits are very lean.
Pakat
Quote: Sikorka

And what can replace pork and not lose the "doctor's" taste?
We don't eat pork.
Take a look at my topic "no beastly" ...
ang-kay
Quote: Pakat
Take a look at my topic "no beastly".
Exactly.
lessik
Angela, but nothing if the sausage does not lie in the refrigerator for 2 hours, but the night? And tomorrow morning I will set it to cook. You can, I hope
ang-kay
can
lessik
It turned out to be a real dumpling, as before, we especially liked the fried one, just yummy. I will definitely do more!
Without a photo, since they ate, and there was no time to take a picture. But the sausage is very similar to the one in your photos, pinkish).
ang-kay
Lesya, I'm glad that everything worked out. Thanks for sharing. Maybe you can bring a photo sometime?
lessik
I will definitely bring it, because my husband today, eating the last bite, asked when there would be a new one
Svetlenki
Quote: ang-kay
Now we leave them in the refrigerator for 2 hours, it is better to hang them. I just put it down.

Angela, do I understand correctly that prepared sausage mince with nitrite ripens in the refrigerator for only 2 hours? Sorry if the question has already been - I have not read all 7 pages.
ang-kay
Yes. So in the original source.
max-mmsv
Very appetizing, but if you want boiled water in accordance with GOST 1936, put the usual one instead of the nitrite salt, but add 1 g of ascorbic acid. And when you grind the minced meat, add ice, then the structure of the sausage will be smoother, do not let the minced meat heat up.
ang-kay
Everything suits me, thanks.
Zhannptica
Good day!!!
I got here too

Cooked sausage almost doctor's

I put it in the refrigerator for two hours. The color of the minced meat is frankly gray, but I believe your recipes as well as myself. I hope for a miracle. Two thermometers at the ready. I will definitely report


Added Friday, 11 Mar 2016 03:44 PM

I made half portions and my shell is 65mm
ang-kay
Jeannelet's hope it works out.
Zhannptica
Well ... we are waiting

Cooked sausage almost doctor's





Added on Friday 11 Mar 2016 05:37 PM

Photo for some reason upside down .., I think that it will not affect the taste
ang-kay
you cook on the stove. It's harder than keeping the temperature in the oven. Well, we are waiting.
Pakat
Cooked sausage almost doctor's
What should we build a house, we will draw, we will live ...
Masinen
Quote: max-mmsv

Very appetizing, but if you want boiled water in accordance with GOST 1936, put the usual one instead of the nitrite salt, but add 1 g of ascorbic acid. And when you grind the minced meat, add ice, then the structure of the sausage will be smoother, do not let the minced meat heat up.
And what about ascorbic acid? Do you need to buy at the pharmacy? yellow in a dragee or another? very interesting.
notglass
Maria, Masha, the pharmacy sells 5% and 10% in ampoules.
Masinen
Anna, Thank you!! And what kind of sausage to put?
notglass
Masha, there it turns out to be somewhere around 20ml per 1kg of meat. I took 5%, we didn't have another. This means that 10% will be 10 ml per kilogram.
j @ ne
I bought powder ascorbic acid, 1 piece - 2.5 g, divided by 2 times.I did not notice the difference in taste, ordinary minced meatballs, not like with nitrite salt.
Masinen
Evgeniya, and the color? Here it is precisely the fact that it gives a pink color to the meat.
ang-kay
Quote: Masinen
Here it is precisely the fact that it gives a pink color to the meat.
Maria, as far as I know, ascorbic acid is not so for color. The effect of nitrite is neutralized in an industrial environment with special additives. At home, it is ampoule ascorbic acid. It is necessary:
1g per 1kg of meat. I never put it. Nitrite already decomposes during operation and gentle heating.
Masinen
Angela, Thanks for clarifying))
Tatiana M.
Quote: Masinen
The effect of nitrite is neutralized in an industrial environment with special additives. At home, it is ampoule ascorbic acid. It is necessary:
1g per 1kg of meat. I never put it. Nitrite already decomposes during operation and gentle heating.

What kind of nonsense, I apologize, are you writing?))) Where does this infa come from on the Internet ...
Masinen
Tatiana M., this is not my quote, but you put my name there.
Pakat
Tatiana M., another theorist opposing practitioners ...
Tatiana M.
Quote: Pakat
this is far from nonsense
On the fences, too, a lot of things are written - why are you inclined to believe everything?



Added on Friday 11 Mar 2016 10:37 pm

Quote: Pakat
another theorist
Theorist, you say? ))) It's funny!
Pakat
Honey, this is your thinking behind the fence, and we have been making sausage-ham for a long time ...

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