Chicken sausage (wet salting method)

[Formula for calculating salt and water]

Chicken sausage (wet salting method)

Category: Meat dishes

Ingredients
chicken carcass	any
nitrite salt	according to the formula
sugar	according to the formula
purified or boiled water	according to the formula
any favorite spices (I have a composition of hunting sausages, kebab pepper, nutmeg)	taste
collagen casing d 45
twine
oven thermometer
thermometer probe

Cooking method

• Cut off meat with skin and fat from the chicken carcass. The pieces can be of any size.
• Making a pickle.
• Formula for calculating salt and water
• Water
• Water, l = meat weight, kg * 0.4
• Salt
• Salt, g = water, l * 85
• Add sugar
• Sugar, g = water, l * 10
• Based on 10g per 1 liter of water
• Sugar is added so that nitrites do not oxidize, the correct microflora develops, the salty taste softens and the color of the meat improves.
• We make a solution, fill in the chicken.
• We put the chicken meat in the refrigerator at a temperature of 4-6 degrees for 5-7 days. I had 5.
• We take out the meat. We take out, rinse and let the water drain, putting the meat in a colander.
• We put in the freezer for 20 minutes.
• Scroll the meat with a meat grinder with the largest grill (I have 8 mm.)
• Add spices.
• We knead the minced meat in any available way. I knead in a food processor with a spatula. We constantly monitor the temperature of the minced meat. It should not exceed 12 degrees.
• Knead the minced meat until the consistency is strong stickiness and the development of threads. If you notice, we do not add water or other liquid. It is enough in meat. The prepared minced meat is washed off the hands and dishes with cold water without soap.
• We fill the shell with a syringe or a meat grinder with a nozzle.
• Make sure that no air gets in. If air has entered, then pierce these places with a needle. Don't get carried away!
• Hang the loaves at room temperature for 2-3 hours. We need this for two purposes. The minced meat will thicken and settle. If the donkey is strong, then tie the twine below. The meat must be warmed up at room temperature. If this is not done, then sodium nitrite will precipitate during sudden heating. And with this approach, nitrite, on the contrary, decomposes with gentle heating.
• We insert a thermometer probe into one of the loaves. It is advisable to use another additional thermometer for the oven.
• Temperature is the most important component of an excellent result !!!
• Put in a cold oven. Raise the temperature smoothly. I am using convection mode.
• 30 minutes - 40 degrees.
• 30 min -60 degrees
• the second hour is 70 degrees.
• Then we raise the temperature to 80 degrees and cook until the temperature inside the loaf reaches 67-69 degrees.
• We get it. We make a cold shower.
• We wipe it off and send it to the refrigerator until it cools completely and ripens (at least 12 hours)
• We take out, cut and enjoy delicious homemade sausage.
• 
• Bon Appetit!

Time for preparing:

4 hours

Note

A very tasty, juicy sausage turned out in this way. Dense and cut perfectly. We really liked it. Recommend!

Ooooh, what a sausage! What's juicy, you can see it right away! And I want to try this method! : a-kiss: Do something in a ham maker, work out?

Olya, thanks. : a-kiss: Of course it will.

[Angela]

AngelaThank you for the recipe and a detailed description of the new technology for preparing raw materials.

Very beautiful sausage! This gloss on the cut ... ooh-ooh-ooh ... I want sausageuuuuuu - I can’t yet - still in the process of choosing a meat grinder

Listen, tell me how to hang the loaves with improvised means? Well, ideas do not enter my head!

Angela, bookmarked. I made your sausage, lies in the refrigerator. Tomorrow I will cut it and report back on that topic. turned out outwardly pretty, but inside tomorrow we'll see.

[Sveta]

Sveta, Thank you. A very good method for sausages.She turns out to be extraordinary. And what to hang? Tie the ends with twine and hang them on it. I just do it on the handles of hanging cabinets.

I just do it on the handles of hanging cabinets.

ABOUT! I always said you were smart. But I haven't thought of such an ingeniously simple solution. I was already going to strain my husband, draw a drawing for him ... so that life is not boring

[Catwoman]

Catwoman, Elena if I did everything according to the script, then everything worked out. I'm waiting. Thank you for the praise and, I hope, the recipe will not stale for a long time.

I was already going to strain my husband, draw a drawing for him ... so that life is not boring

[Angela]

God, how delicious it is written !!!!
Even the beautiful photos show that it is delicious.
Thank you, Angela!

[Irina]

Irinathanks for the praise. I am pleased to.

bookmark. Angela, and if without nitrite, will it work?

[Galya]

Galya, without nitrite, there is no sausage taste. By and large it will be delicious, but it will not be sausage.

You can buy nitritka from me and everything you need for sausage

[Galya]

Galya, without nitrite, there is no sausage taste. By and large it will be delicious, but it will not be sausage.

You can buy nitritka from me and everything you need for sausage

Yes I know. Only at home I want to do everything without additives so that the child eats more natural food. Will it keep its shape, will it not be like a cutlet?

[Galya]

Galya,

I don't want to get into unnecessary arguments, but 99.4% of salt is table salt. And all the nitrite, having done its job, decomposes.
I do not agree at all about naturalness, but this is my opinion. Are you sure the meat is natural, grown on wheat and corn? Yes, and how the grain was grown and how it was stored. (Sorry lyrical digression) Did it grow under a hood or in a field with our atmosphere? We think that we are reinsured, but in reality?

If properly kneaded, it will not disintegrate. Nitrite does not affect adhesion.

Yes, I agree with this, and we eat vegetables with nitrates, and our wheat probably contains the entire periodic table. But somehow I try to have everything my own, and less than purchased

Thanks, I will try

[Galya]

and if without nitrite, will it work?

Galya, so I sat and thought. It seems to me. what a wet ambassador should not do without nitrite. as if the meat is not lost. But in the usual way, you can.

We liked it sooo much

We would also like it sooooo))) You can be stunned from one picture.
Angela, very, very professional.

Angela! Thank you for your hard work and experiments with sausage! I took it to the bookmarks, I will definitely try to do it, maybe even without a shell, but in ham, because when I saw the photo, I thought it was ham!

[Galya]

Galya, so I sat and thought. It seems to me. what a wet ambassador should not do without nitrite. as if the meat is not lost. But in the usual way, you can.

Yeah, I've also read that it's necessary to pickle for 5 days ... it's scary without nitrite. Well, all the same to the bookmarks. Maybe sometime I'll try and do it with nitrite.

[Tatyana]

Tatyana, Anyuta, thank you for your attention to the recipe. Hope it comes in handy sometime. You can also do it in a ham maker.

Angela, I really liked your sausage. Tell me, what percentage of nitrite is in your recipe? And so much of it because we salt it in water?

Put it to soak.
From a carcass of 1.5 kg, 1073 grams of pulp were obtained. Based on this amount, I got 430 ml of water, 4 grams of sugar and 37 grams of salt - of which 7 grams of ordinary cookery took and 30 nitrite. I cut off 5 days ...

[Anyuta]

Anyuta, we wait

[ang-kay,]

ang-kay,
Angela, mine is pickling too. all according to the recipe. Can pork also be pickled in brine?

We are waiting for the result.

Can pork also be pickled in brine?

Wet salted pork (ang-kay)

[ang-kay,]

ang-kay,
Angela, thanks, I missed this recipe! Tomorrow I’ll also put a pig, our pulp in hyper is cheaper than peeling a chicken.Today I bought a lot of nitrite, I think I should also put the tenderloin for basturma in sailing, I always oversalt with dry ambassador

And my sausage (or rather a ham) is ready for this recipe!
In the morning I tried it - and then I take another picture.
My comments:
I really liked one moment - the weight of the finished product turned out to be more than the initial ones due to the fact that the liquid lingered in the sausage, with a meat weight of 1073 grams, the ham output turned out to be a little more than 1250 grams (if I am not mistaken 1270) - now I will try this option again and other types of meat to add! And there was no trace of juice and jelly! This method of curing meat will definitely take place in my kitchen.
I still exclude one moment from this recipe - this is chicken skin - definitely, because for me the option turned out to be "fatty" or something - I still didn't even understand, because the ham was left to stand for only 12 hours. I'll try it again in the evening - the taste will definitely change - that's when I'll be more precise BUT (!) It's impossible to catch such a sausage / ham option in dryness - it's a fact !!!
I went to say thank you!

[Anyuta]

Anyuta, wrote her impressions in great detail. Thank you very much. I'm glad that I liked the sausage. It seems to me that if you exclude the skin, it will still be dry. But this is a matter of taste.

[ang-kay]

ang-kay,
Pork!

It seems to me that if you exclude the skin, it will still be dry. But this is a matter of taste.

Angela, you won't believe it - most of all I was worried about the dryness and therefore left the skin! But now I understand that meat from other parts is quite enough for fat content! Maybe it's even better to add 20 grams of ordinary lard? I even have ksatai special cubes from bacon for sausages
Anyway, thank you for your countless recipes and experiments!

[mur_myau]

Well, good.
mur_myau, Elena, Thank you

[ang-kay,]

ang-kay,
Angela, today I looked into a saucepan with chicken to mix, and the brine became slightly jelly-like, should it be? It has been standing since Saturday, there is no smell, the meat is pale pink.

It could be. You can get it out tomorrow.

[ang-kay,]

ang-kay,
Angela, thanks for the answer, reassured. There were thoughts that the nitrite was not of high quality, because you can't try it
Before Saturday, I can't cook, I work until late, but if it's critical, I can do it at night. I also marinate the pork, cut it into pieces the size of a fist, everything down to a gram, according to the recipe.
Thank you so much that you can immediately get an answer to your questions.

Then do not forget to rinse, but without fanaticism and not with warm, but cold water.

[ang-kay,]

ang-kay,
As you say, Master, as I cook, I will definitely report back with a photo

[no juice at all]

Well, I took off the pictures from the computer:


Maybe someone will be useful: the calorie content of chicken sausage turned out to be 150 kcal / 100 grams
I smoked it later in a smokehouse, so generally
Today I tasted another option according to the same salting principle: 50% pork (low-fat) + 50% chicken breasts (more precisely, azu) - here it is clearly necessary to reduce the salt by 5 grams, since this option turned out to be more salty (although it was salted in the same way 5 days). The calorie content of the second option is 162 kcal. As in the first time, the mass of the initial product was greater than the initial and no juice at all
Chicken ham was eaten at an incredible speed (we rarely eat so quickly)
Yesterday, when I had filled the ham with yarn, I immediately put the next batch on salting (50-50 chicken + pork) ...
Now I want to try it from turkey
In short, for me this is the coolest option for cooking sausage / ham, albeit a long one, because the mass is not something that is not lost, and swells during salting, but with our prices this is also a plus ...

[Anyuta]

Anyuta, Thank you. Great sausage. And thank you for such a detailed report. With such an ambassador, you can just make a piece of meat or chicken fillet.


Wet salted pork (ang-kay)




Wet salted chicken fillet, smoked (Brand 6060 pressure cooker-smokehouse) (lana19)

And my chicken was salted, salted, and never made a sausage.She stewed half with potatoes, mixed half into soup. Delicious! Isn't it harmful?

[Barbara]

Barbara, why didn't you make the sausage?

Isn't it harmful?

It is harmful to fry until black. As well okay.

The previous one was not finished yet. And the Kura was wasted.

[ang-kay,]

ang-kay,
Angela, here I am with a belated sausage report:
In accordance with the recipe, the filled collagen casing d 34 is heated to room temperature with minced chicken and pork

Bought in cold water after the oven:

And, of course, a little tasting:

What can I say, even the smallest member of the family, a lapdog, proudly turning up his nose from the store, very expensive GOST doctoral sausage, danced asking for homemade! Very tasty and juicy! Thanks for the recipe!
Angela from the whole family.

[Tatyana]

Tatyanawhat a fine fellow you are !. Remarkably simple. Eat with the whole family for health. Thanks for sharing.

[Angela]

Angela, and how much time should the sausage withstand at t = 80? (I want to try the last stage in the smokehouse, so

and cook until the temperature inside the loaf reaches 67-69 degrees.

- you won't be able to look at the thermometer)

Great recipe! Sausage is just a feast for the eyes!
And just a wet ambassador - as I love. I will definitely do it!
Thanks for the recipe and algorithm!

[Anastasia]

Anastasia, to health. I think I will like it.

Angela, how much time should a sausage stand at t = 80? (I want to try the last stage in the smokehouse

[plasmo4ka]

plasmo4ka, I do not even know. I have never smoked or read technology. Can I leave the degree in reserve and then hold it for 20 minutes? Maybe someone will respond.
Sorry I didn't see the question right away.

[Angela]

Angela, thanks, I will learn a new toy. Yes, and a little off this topic, are the prices from the 1st page up to date in the store?