Schwartenblock (boiled pork skin emulsion)

[Yulia]

Yulia, you have it just perfect. Uniform and white. Well, now it's in sausages or sausages)

Well now it's in sausages or sausages

Yes, there is nowhere to retreat, behind Moscow... I bought a syringe for stuffing, made a Schwarten block, took out the shell, and the nitrites heaped up. It's up to little - to pull yourself together

And to do everything strictly according to the technology, without stepping aside, not thinking that some point is unimportant.

I did it today. The longest and most laborious is to cut the fat from the skin. It took over an hour with this. I had skins from a village pig, that is, with bristles. Therefore, I had to strain the finished product through a sieve. But the exit is clean and white. Poured into silicone molds. It turned out 6 barney bears and 2 more molds, all 70 grams. Now I will try to add to the sausage. Thanks for the recipe!

[Evgeniya]

Evgeniya, not at all.

Angela, thanks for the recipe! The hardest part was cutting the fat off the skins. Quite unexpectedly, what I had not cleaned up to blanching was easily removed after! It is logical to swap these items.


Now if you want or not, you need to make sausages)))

[Irina]

Irina, not at all.

It is logical to swap these items.

Irina, no. Not logical. We don't need fat in broth. You pour it in (broth) when grinding. We need pure collagen. And further. When peeling the skin "sweat", it can simply burst and mix with the fat, which we also don't need. It can be easily cleaned if the pieces are small and with a sharp knife.

Angela, thanks for the comment. But, we first bring the skin to a boil, drain the water, and then cook it. So I removed the fat not after boiling, but after preheating to a boil. The remaining fat was removed easily and cooked without it. By the way, there was no need to add broth, the moisture contained in the skins was enough, the mass turned out to be liquid.

Fine.

Not quite cold yet, but already like glue! The beauty!

It should be so.

Angela, why do you think I have a Schwartenblock with little grains in sausages? And after cooking the sausages, these grains do not diverge. I also scrolled with the meat in a meat grinder and tried to break it with a blender - the small pieces are still present in the minced meat. How are you? Dissolve in minced meat?

Also comes across.

[Angela]

Angela, thank you for the recipe. I added skins only when cooking the jellied meat, and then threw it away, it was so sorry to throw it away. Now I know where to apply it.

[Elena]

Elena, I will be glad if it comes in handy)