#eatsausages #pavelapkin #thermochamber #bacon #meatsmoking #smokedmeats #coldsmoked • Carbonade Kaslo - Carbonade Kaslo recipe _______ All videos from this channel are duplicated on: Rutube https://rutube.ru/channel/24026587/ Zen https://dzen.ru/id/5c0f9b11137b3000a9... Subscribe! _______ Recipe. Dry-cured bacon using RAPID technology Raw materials: Pork belly – 1 kg Ingredients: Starter cultures for drying can be taken in several options (calculation for 1 kg of meat is given): RAPID Starters – 5 g https://www.emkolbaski.ru/startyi-rap... or Starters for hams – 5 g https://www.emkolbaski.ru/startyi-dly... or Starters for steaks – 5 g https://www.emkolbaski.ru/startovyie-... For salting meat using the dry method, you can use 2 options of curing mixtures: Option 1 of the curing mixture: Brine for injection – 15 g https://www.emkolbaski.ru/rassol-dlya... Nitrite salt – 15 g https://www.emkolbaski.ru/nitritnaya-... Option 2 of the curing mixture: Nitrite salt – 24-28 g https://www.emkolbaski.ru/nitritnaya-... Materials: Vacuum bag for salting https://www.emkolbaski.ru/vakuumnyj-p... Technology. The most convenient way to salt meat is in a sealed bag for salting under vacuum. Place the meat in a bag for salting and sprinkle with a curing mixture of a nitrite-containing mixture (Brine or Nitrite salt) and starter cultures. Vacuum and seal the bag. Please note that when salting in pans or other containers, sticky mucus may form on the surface of the meat (if this appears, it is better to rinse the meat and sprinkle again with a new curing mixture in reduced concentrations). Salt in the refrigerator at + 2 ... + 6 degrees, constantly turning from side to side. Classic scheme of raw smoking. After 10-30 days of salting, if you want to cook the meat using the classic cold raw smoking scheme, dry it at a temperature of 25 ... 35 degrees until the surface is dry, and then smoke it at a temperature of 27 ... 30 degrees until the desired color is achieved. Then dry it at a temperature of + 2 ... + 8 degrees and at a humidity of 80 ... 85% until the desired weight loss. Accelerated raw smoking scheme with RAPID undercooking. After 10 days of salting, smoke the meat with undercooking at 55 degrees until it reaches 47 degrees inside the product. As a result of such light heat treatment with smoking, the meat will be ready and can be eaten, or you can dry it at + 2 ... + 8 degrees and a humidity of 80 ... 85% until the desired weight loss. Below, the technology of heat treatment and smoking RAPID with undercooking is given in detail. Dry in a heat chamber at 45 degrees. until the product surface is dry Smoking should be carried out by feeding smoke at 55 degrees. Smoke until the desired color. The approximate smoking time is given for different types of smoke generators: Ejector-type smoke generator (standard for the thermal chamber), also called the "boot" type, will have to smoke at 55 degrees until the desired color. Auger-type smoke generator - 2.5 ... 3.0 hours. Labyrinth-type smoke generator - 4 ... 6 hours. Please note, if the temperature inside the product has already reached the readiness temperature for dry-smoked products with undercooking of 47 degrees, and the product has not yet reached the desired color, then reduce the temperature in the chamber to 45 ... 47 degrees and simply smoke. And vice versa, if the color is already there, but readiness has not been achieved, then remove the smoke and leave, turn on the steam generator at 55 degrees in the thermal chamber and wait for the product to be ready - 47 degrees. inside the product, for products of this type this temperature must not be exceeded! ________ Upbeat Travel Event by Infraction [No Copyright Music] _ Feel The Sunshine.