olaola1
1.5 liters - volume. In fact, a little more than a kilogram of minced meat fits. In the video, the syringe is probably 3 liters.
MariV
Here is such a volume, a kilo - this is for me - the very thing! Well, I’ll wait, especially since it’s too late to rush about - I’ve already paid 100% and even delivery.
kirch
Olgahow did you pay?
Aunt Besya
Girls, I have a 3-liter one. I always make minced meat mass 3-3.5 kg, I fill the syringe twice. So it's not big at all! It's just that the full volume can never be filled with minced meat - it must then be inserted into the grooves under the piston, and if it is up to the edges, then when turned to a horizontal position, the minced meat will fall out. But this is about a horizontal model, like mine. I don't know about vertical ones, I won't say. I took the horizontal one because I read that in the vertical one a lot of minced meat remains at the end below.
olaola1
Aunt Besya, is there a bleed valve in your syringe? I liked the price at which syringes like yours are sold. Similar in volume now cost 11-12 thousand rubles.
Aunt Besya
Olga, so if you tell me WHAT it is, I will answer if I have it
NatalyMur
Aunt Besya, of course, there is a pimp on the piston, which moves slightly and allows you to calmly unscrew the piston in the opposite direction ...
Aunt Besya
So the plunger is spinning in two directions, I have 2 more speeds on the syringe. There the handle is removed and inserted, depending on the selected speed, into another slot. In the evening I will make sausage, I will examine it from all sides, now until I drag it from the loggia, he will interfere with me while I’m in the kitchen, I’m making a cake. Suffers?
NatalyMur
Photographed the valve from both sides
Pork sausagePork sausage
olaola1
Quote: NatalyMur
Photographed the valve from both sides
Yes, this is the valve I had in mind. Natasha, do you have the same syringe as Lena?
olaola1
Quote: Aunt Besya
Suffers?
Lena, of course, suffers.
NatalyMur
olaola1, Horizontal sausage syringe Kocateq SH 3
olaola1
Quote: NatalyMur
Sausage syringe horizontal Kocateq SH 3
Yeah, price
NatalyMur
Here for 7500 rubles, if they do not lie ... Under the order
🔗
olaola1
An interesting range of prices: from $ 7,500 to $ 13,000.
Natasha, but he really weighs 3 kg. or is it a bug?
NatalyMur
olaola1, weighed - though it is a rough floor scale - about 8 kg.
By the way, when I bought a syringe, I phoned Kolbasnik, asked about the weight, he said that his syringe weighs the same, but for some reason indicate 12kg ... If I didn't mix anything up ... I just got scared, suddenly what kind of fake I got, since the weight is not the same.
olaola1
Thank you Natasha!
NatalyMur
olaola1,
MariV
Quote: kirch

Olgahow did you pay?
To the Sberbank card.
MariV
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307499.0 ahha - it is probably necessary to leave otsedova in this topic.
MariV
Yes, it will probably be better there - there is no moderator here, Lena can ask the admin to remove us from here.
NatalyMur
MariVWell, maybe she will forgive our presence ...
kirch
Yes, and where will Olga tell you about the syringe
MariV
Yeah, honestly, as soon as I get it!
Aunt Besya
Well, I kicked off As it turned out, there is a valve
🔗 🔗 🔗 🔗
Pork sausage
NatalyMur
Aunt Besya, we are here talking, talking, and Helen has done what beauty!
It's a pity that the photo of the syringe does not increase ...
Aunt Besya
Reloaded bigger
The closest sausage is thin in a sausage casing. I really like it: when the minced meat remains a bit + also the fact that in the tarsus itself - I put the capsule of this shell directly onto the nozzle, pull off the tip, tie and squeeze the minced meat. When the piston rests, I pull another 7-10 centimeters off the nozzle, cut it off and stuff the remnants with my finger. It turns out waste that for minced meat, that for the shell is zero!
The syringe does not take up so much space during storage, this can be seen in the photo, all its personal belongings are inside it
NatalyMur
Aunt Besya, great, but if at all do not remove and cut off the remainder of the capsule, but leave the nozzle in the shell in which it was stuffed, and then, when you remove the nozzle, push the remnants straight from the nozzle into the shell with another nozzle, pulling it onto the pushing cellophane so as not to shove with your finger ... She herself did not understand very well what she had written ...

I looked very carefully at the photo of your syringe - after all, the feeling that I have a fake - the quality of metal processing on the reverse side of the piston - well, very different - you have a pretty flat metal, but I don't understand at all what, the logo on the front panel with the name of the company I don't have any at all ... In general, the syringe seems to work like nothing, but I can't advise buying from my link ...
Aunt Besya
In, but I didn’t think of shoving with a smaller nozzle. Probably convenient, I will definitely try!
This I probably wrote somehow crookedly. I unscrew this healthy nut, pull it through the nozzle and already partly filled with the sausage, hold the nozzle in my hand (the capsule is still on it and shove the remains, first with my finger, then with a handle from the Tupper's silicone spatula. I push it with my finger, squeeze it, seal it and bandage it. But it is inconvenient to push it with a finger
NatalyMur
Aunt Besya, I realized By joint efforts, we came to the ideal way to add minced meat residues
Aunt Besya
Natalia, is it important? The mechanism there is as simple as a mumu If only the piston would move, there was no gap between the piston and the cylinder, but the air was squeezed out!
I then bought professional equipment for catering on the website, in general I like professional things - they are not as beautiful as household items, but they are reliable and functional
Aunt Besya
The hairpin once developed the topic "How to shove something unpuffed !?"
NatalyMur
Aunt Besya, so the problem is that a little minced meat is still squeezed out by the piston, although this is a very small amount, but still I did not expect this ... Such a syringe should not have this, I think so ...
Aunt Besya
It is for the piston ?? Straight into free space? When you unscrew it back, to put the second port, or when you’ve finished, there’s stuffing stuck to the piston disc and along the edge on a sealing transparent elastic band (or not an elastic band, in short I understood what I mean)
NatalyMur
Aunt Besya, ufff .... I have the same
And I was scared that marriage
Aunt Besya
No, no marriage - China
NatalyMur
Aunt Besyathey sang fairy tales about Korea ... but it looks like China
olaola1
I want such a syringe !!! Lena, Natalia, thank you, inspired !!
NatalyMur
olaola1,
lega
Quote: olaola1
I want such a syringe !!!
I want it too! The price is rising. A few days ago I saw him for 8.5 tons. r., and now it is already a thousand more expensive.

Aunt Besya, I am with a report on the sausage. It turned out from three kg of meat + bacon. Another piece has already been eaten, and one presented.

Pork sausagePork sausage

I really liked the sausage! Weeds, of course, were ... but how without it?
Firstly, when I read the recipe, I didn’t pay attention to the fact that we don’t grease the bacon with the meat. I salted everything at once, only divided the piles, so that later the spig could not be picked out of the total mass. By the way, does this somehow affect the taste or quality of the sausage?
Secondly, although I tried to mix the minced meat qualitatively, it still turned out unevenly. That is, there are pieces of sausage that are strongly garlic and seem to have a lack of spices. First she mixed with a spoon, then with the hooks of a mixer, then three times in a bread maker, then again with a spoon and a mixer. That is, I put in a lot of effort, but the result was not perfect. Buy kenwood for big money? The toad is strangling, because I don't make confectionery, I can't.

Now questions about spices ...
1) how do you grind garlic? I did it with a garlic press, and even after the oven in the sausage, sometimes very small pieces tangible with the tongue came across. Can garlic be minced twice? If you use dried garlic, how much should you put?
2) are you measuring allspice already crushed or still in peas?
3) Do you take a teaspoon from HP or regular?
4) the composition of the mixture # 1 do not know the proportion? When I ordered for ki, I took only one packet of this mixture, but I have the whole set separately - both crystal, and nutmeg, you don't even need to talk about pepper, (and even jewelry scales with a division of 0.01 g)

NatalyMur
lega, yummy cut
Oh girls, I'll have to sausage ... but I wanted to take a break ...
Aunt Besya
Galyayaya! Great sausage! Well, at least in appearance, the taste is like that ...
I will try to answer the questions
Quote: lga
does it somehow affect the taste or quality of the sausage?
In my opinion, in no way, I did this and that, the result is the same. Or I can't distinguish it!
Quote: lga
That is, I put in a lot of effort, but the result was not perfect.
here the main thing is not to overheat the minced meat due to these efforts. You didn't put spices in one place, did you? And didn't you dump the garlic in a bunch? Well, if suddenly, then rub the spices, mix the minced meat from the bottom up in the container, add the spices again. It is better to taste the sausage at least after 12 hours, then it gains taste, and before that it may seem somewhat different both in terms of salt and in terms of spices
Quote: lga
how do you grind garlic?
With a crush, once. I love garlic!

Pounded, spoon from HP
Quote: lga
Are you measuring allspice already crushed or still in peas?
Quote: lga
) the composition of the mixture # 1 do not know the proportion?
Nope, only the composition on the package ...
Maybe google it?
kirch
Quote: NatalyMur
It is better to taste the sausage at least after 12 hours, then it gains taste, and before that it may seem somewhat different both in terms of salt and in terms of spices
I confirm. My sausage has become tastier now, after several days. And no longer salty, normal. There is already one sausage left in a vacuum.
Cifra
Quote: NatalyMur

Together, we came up with an ideal way to add minced meat residues

I got used to it, when the minced meat ends, just remove the attachment, stuff the ball rolled from a napkin or paper towel into it and push it with a Chinese stick. Since the ball is tight, all the minced meat comes out clean through the nozzle.
NatalyMur
Cifra, super- another option
kirch
Aunt Besya, Lena, I'm waiting for the next sausage recipe, I promised. This one has already been eaten
kirch
Aunt Besya, Len, came to Temka, looked at the ava, I think where I got to, not there. But no - you just drank the Macropulus remedy, rejuvenated. Why did I come, post some detailed sausage recipe. All personal belongings are purchased and are lying.
Aunt Besya
Luda, it's me! A little smoked
Yes, I don't seem to reinvent bicycles, I do what is tested and delicious! It’s meat and meat in Africa Every time the sausage is still different in taste is obtained by playing with spices and a specific part of the carcass from which the meat is taken. Our beef is scary and terrifying and I don’t make pork and beef, I’m not sure about the quality of this deep frozen meat. Therefore, the principle of preparation is always the same as in this recipe - good kneading and slow heat treatment. I'll buy a shovel, then a ham, then I'll shove cardamom, then a nutmeg That's the whole recipe!
I love Chicken Milk very much and highly recommend it !!! She's here too.
This is Tanya's recipe, the sausage is very juicy and tasty.
Here is my chicken
Pork sausage

But this pork with beer
Pork sausage
Also Tannin's recipe, I don’t get tired of thanking her for the yummy !!
So I don’t actually come up with my own recipes, enough of what others have already invented ...
And on the balcony I have a sausage being added to the cheese ... vot
Pork sausage

So I'd rather send you, everything has already been invented, chewed up and a mouthful
Well, or torture me here
kirch
Oh, Lena, what a beauty you have. I will never do that. I go to kah. But I am such a layman in this matter that I need to chew everything in detail. Especially with nitrite salt. Is it the usual amount? And many more questions. My husband is already pushing me and offers to cook myself. But I don't trust him in this matter. I say - there are so many subtleties. And the guys they are: dude-blooper - and you're done

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