Cooked smoked ham and Krakow sausage

Category: Meat dishes

Ingredients
Pork meat	1700gr
meat beef	200gr
Fat	100gr
Salt	18g and 128g
nitrite salt	4 g
Garlic	2gr
Ground black pepper	1 g
Allspice	1gr
Sugar	1.5 gr.
Bay leaf	3 pcs
Black peppercorns	10 pieces
Allspice	5 pieces
Water	1.5 l
Pork belly

Cooking method

First the sausage recipe. I made minced meat from 700 g of pork and 200 g. beef. Spun the meat 3 times. It is necessary to ensure that the minced meat does not heat up. After two scrolls, I put it in the refrigerator and then scrolled again. Added finely chopped bacon-100g. Ground black pepper 1g. , ground allspice 1 g., sugar 1.5 g., crushed garlic 2 g., ordinary salt 18 g. and nitrite salt 2 g. I have a high concentration of nitrite salt from Amazon. If the usual nitrite, then on 1 kg of minced meat put 10 g of ordinary and 10 g of nitrite salt. I kneaded everything well with a spatula in the cache. Knead until white threads. You can do it with your hands. I stuffed a pork belly with a sausage syringe. Made small horseshoes. I hung the refrigerator doors on the shelf for a day for precipitation. A day later, she took it out of the refrigerator and kept it at room temperature for 3 hours to warm it up. Then she hung the plates on the grate. Used large paper clips. The temperature in the plate should be no more than 75-80 gr. I start with 150g. But the need for invention is cunning. I put a shutter under the handles and kept it with the door open on a minimum heat for 2 hours. After 2 hours, I took out the sausage and cooled it under running water. I dried it and hung it up again for a day. A day later, she heated it again at room temperature for 3 hours and smoked it. I have a stainless steel smokehouse with a water seal. Smoked for 10 minutes over high heat and 20 minutes over low heat. 40 minutes after turning off, she opened the smokehouse. I cooled the sausage again under running water, dried it and put it in the refrigerator. It tastes best in a day. If I do something more, I keep it in a film so that it does not dry out. If there is no sausage syringe, twist the meat only 1 time, since it will be impossible to fill it through a meat grinder. True, it will turn out to be a little grainy, but this is already production costs. Now the ham. If you cook at least once, you will never eat a store made of it is not clear from what. Take pork. I don't eat fatty because I took a loin. To cover a kilogram of loin with brine, you need 1.5 liters of water. I'll give you a calculation for 1 liter you need 85 grams of rock salt. I put 2 grams of concentrated nitrite salt on 1 kg of meat. If the usual nitrite, put 10 grams of nitrite. Make a pickle with common salt, bay leaves, and peppers. Chilled! put the nitrite salt solution, stir and lower the meat. The meat must be sprinkled. I have the usual 20g. syringe with a thick needle. You put the brine in a syringe and inject the meat. The bigger, the better. Keep the meat in the brine for 3 days, turn it over several times and season it again. After three days, remove the meat from the brine, put it on a wire rack, dry it and let it warm for 3 hours. I wrap the dried meat in foil and put it in a baking bag. Put the meat in warm water and gradually bring the water temperature to 75-80g, no more. The water should not boil. I drain the hot and add the cold. Keep in water for 1 hour. After 1 hour, take out the meat and dry it. I smoke with the sausage. I put ham on the lower wire rack, on the top sausage. The mode is the same 10 min + 20 min. Open the smoker after 40 minutes. Chill the ham on the wire rack.