AMATEUR SAUSAGE homemade, SOVIET GOST

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Published on Sep 6, 2020

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Homemade sausage "Lyubitelskaya" based on the 1938 standard. INKBIRD IHT-1P: http://bit.ly/2Zz9xBz INKBIRD BG-HH1C: https://bit.ly/3gOlcoB Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ Ingredients: 1. Lean beef - 550g 2. Lean pork - 630g 3. Pork back fat - 390g 4. Nitrite salt (sodium nitrite content 0.5%) - 10g/kg 5. Table salt - 10g/kg 6. Sugar - 2g/kg 7. Black pepper - 1g/kg 8. Nutmeg - 0.5g/kg 9. Whole milk powder - 20g/kg 10. Ice water - 120 ml/kg Technology: Cut beef and pork into pieces using a meat grinder, mix with salt and salt at a temperature of +2-+4C for 2-3 days. Freeze unsalted pork lard and cut into 3-5 mm cubes. After salting, freeze the meat in the freezer for 80-90 minutes, then grind on the smallest grate of the meat grinder. Add all the bulk ingredients and ice water to the resulting minced meat, mix well. !!! ATTENTION !!! At all stages of minced meat preparation, DO NOT exceed the temperature of the minced meat above +10C !!! Grind the resulting minced meat with a blender to a state of a paste-like homogeneous emulsion, without exceeding the temperature of +10C. Pour boiling water over the frozen diced lard, rinsing well. Then rinse with cold water, cool in the refrigerator (NOT IN THE FREEZER !!!). Distribute the cooled lard evenly in the emulsion. Stuff into a casing with a diameter of 60 mm or more. Hang in a warming place at room temperature for 4-5 hours. Heat treatment: Place the sausage loaves in the oven and bring the oven temperature to +80C, then pour boiling water into the tray at the bottom of the oven and cook with steam at +80C for 60-80 minutes. Then insert the temperature probe into the control loaf and at +85C bring it to +68C inside the product. Cool the finished sausage in ice water for 30-40 minutes. To prevent the casing from wrinkling, you can let the loaves cool at room temperature for 30-40 minutes, then lower them into ice water. After cooling, put them in the refrigerator for at least 12 hours. The sausage is ready. Video on Yandex Zen: https://zen.yandex.ru/id/622c894dd2eb... -------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------------------------ My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!

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