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Ingredients
- Meat:
- 3 kg total (ham, pork neck, shoulder)
- 1 kg total (soft beef, leg or turkey fillet)
- 1 kg total (bacon, hard bacon)
- Spices:
- 750 ml of water - necessarily cold!
- 30 g of salt cured
- 30 g salt
- 12 g pepper
- 1.5 g of hot pepper
- 1.5 g allspice
- 1.5 g juniper
- 3 medium-sized cloves of garlic
- good results brings (if you like) adding 4 grams of sugar and approx. 3 g minced marjoram.
Details
Preparation
Step 1
With prepared meat, remove all tendons and membranes.
Pork and turkey meat, let through a machine with a sieve with mesh size 8mm.
Bacon, bacon and beef through a sieve with a mesh of 3-4 mm.
Mix the meat mass with salt and other spices (ground together: pepper, paprika, English herb, juniper) and garlic squeezed on the press and make it into a homogeneous mass for at least half an hour.
During the kneading, we add gradually 750 ml of cold water or broth.
The resulting mass is put in a stone or plastic vessel and stored at room temperature for several hours.
Then mix a little more, fill the intestines and put on the sticks.
The next important stage is drying in a ventilated and cool place for
about 1-2 hours.
We put the prepared sausage in a pre-warmed smokehouse.
We start smoking with a temperature of 50 - 80 ° C (gradually increasing it)
and smoke using wood or sawdust from debarked hard trees (oak, beech, hornbeam)
or fruit trees.
Smoke at 90 - 11 ° C, until the brown color of the bars (usually 2.5 - 3 hours)
After removing from the smokehouse (to spread the juice evenly) we put the sausage
on the tray horizontally until it is completely cooled.
Bon Appetit :)
Practical considerations:
From the above ingredients we will get about 4 liters of meat mass.
Using the intestine with a diameter of -28-32 mm, in 1 mb of the intestine, we will be able to place approx. 0.79 liter of meat mass, that is, approx. 0.92 kg.
To the given amount of meat mass need about 6.5 mb of intestines with a diameter of 28-32 mm.
The coefficient of mass of the finished product (sausage) to / meat mass is approx. 0.87.
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