Salami - very simple and delicious

Luda, I have bottles on the top shelf, I hooked a string for them, but in general I plan to wind holes with a hot nail)))

With a nail, you will spoil the whole kind of shelves. The hooks are convenient. He took it off and you can hang the amount of sausages you need.

Luda, I have bottles on the top shelf, I hooked a string to them, but in general I plan to wind holes with a hot nail)))

Zhen, what are you? Do not ruin the refrigerator. To make such sacrifices for the sausage. Hooks are an idea. It remains to find the wire. I want sausages as much horror

and it is necessary to pierce the sausages with a needle before the sign in the refrigerator?

Well, it's like an axiom in the production of sausages - to expel the air. I use a sausage syringe, and then the air gets a little.

And I didn't pierce. Is it too late now? Day hanging

Well, it's like an axiom in the production of sausages - to expel the air. I use a sausage syringe, and then the air gets a little.

If there are air bubbles, they must be removed. The sausage is still soft, you can squeeze out the air

No bubbles visible. In general, air is nowhere to be seen. How many injections do you need and to what depth?
And pure nitrite salt 25g. Or is it in half with a simple one?
Forgive me for so many questions. Doing it for the first time. I want it to be as tasty as yours.

No bubbles visible. In general, air is nowhere to be seen. How many injections do you need and to what depth?
And pure nitrite salt 25g. Or is it in half with a simple one?
Forgive me for so many questions. Doing it for the first time. I want it to be as tasty as yours.

If there are no visible bubbles, then I see no point in piercing. Well, if there are bubbles, then I pierce only the shell. I use nitrite salt (6%). I do not interfere with any other salt. It is worth noting that 6% salt, not pure saltpeter

... It is worth noting that 6% salt, not pure saltpeter

Thank you! Now I understood everything and all my fears were dispelled. I put just 6% simple nitrite salt and did not add it. With the air, too, I understood everything and punctures too.

Thank you! Now I understood everything and all my fears were dispelled. I put just 6% simple nitrite salt and did not add it. With the air, too, I understood everything and punctures too.

Then everything should work out! It remains to wish you good luck!

Then everything should work out! It remains to wish you good luck!

I keep my fists!))))

We put it in the refrigerator and wait 4 weeks

Can I clarify the drying time? You need to focus on the percentage of weight loss. Finished sausage is considered when the weight loss is 30%. Since the shell can be of different thickness and caliber, the temperature in the refrigerator is also not the same for everyone, then everyone will have different cooking times. After the sausage has lost 30% of its weight, it is considered ready, but someone loves it drier and harder, here you need to focus on your taste - start eating or still dry. I apologize to the author for interfering with his recipe

Can I clarify the drying time? You need to focus on the percentage of weight loss. Finished sausage is considered when the weight loss is 30%. Since the shell can be of different thickness and caliber, the temperature in the refrigerator is also not the same for everyone, then everyone will have different cooking times. After the sausage has lost 30% of its weight, it is considered ready, but someone loves it drier and harder, here you need to be guided by your taste - start eating or dry some more. I apologize to the author for interfering with his recipe
More details: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=456488.60

That's right, only the optimal "shrinkage" for me is 40%

for me 40%

I also like drier, but I start to try, with 30% and then I bring it to my taste (if it survives)

[max-mmsv]

Now, if someone told me that I would make sausage, honestly, I would be very surprised. But, as they say, never say NO, because YES
And now she is already in the refrigerator, hanging, I don't know how it will turn out, but the process is fascinating and addictive. Made 50 to 50 beef, pork. Yesterday, with surprise, I was twirling a nozzle for sausages from Kenwood in my hands, thinking how to assemble it. Not the first time, but collected
max-mmsv, thanks for the recipe, everything is very easy to understand and really simple
We will wait for the result
The baby has gone too far with the dimensions, but we will take it into account next time! , and hung a little wrong, but this is temporary, I will take it to the dacha, hang it in the cellar

[Hope]

Hope, The sausage is inspiring. And the contents of the shelves behind the sausage are also ... impressive.
Hostess!

[Taia]

Taia, Thank you so much!
This is Tanya -Admin thank you very much for her recipes, they have taken root in our family
And, sausage, a really fascinating activity, laughed, watching my Nika drool and was all in anticipation ... the sausage does not shine for her, there is pork, but she ate beef yesterday