How and where I dry sausages: • Dry-curing chamber. My climate chamber. Homemade Braunschweig dry-cured sausage. This is a real home-made dry-cured sausage, which almost anyone can make at home, with or without smoking - it's very tasty! Ingredients: 1. Trimmed beef - 45% 2. Semi-fat pork - 30% 3. Pork back fat - 25% 4. Nitrite salt (sodium nitrite content 0.5-0.6%) - 28g / kg of raw material 5. Black pepper - 3g / kg 6. Sweet paprika - 2g / kg 7. Dried ground ginger - 0.5g / kg 8. Sugar - 2g / kg 9. Cognac - 10ml / kg 10. Casing: icecell 40mm. You can use Nalo-Ferm 40-50mm. Technology: Free the beef from tendons and films and cut into 50-250g pieces. Cut the pork into pieces for a meat grinder. Measure out the salt taking into account the beef, pork and lard and use all this salt to salt only the pork and beef, the lard will remain unsalted. Salt the meat separately for 5-7 days in the refrigerator at +2-4C. Freeze the lard, then cut into 4mm cubes and put in the freezer. After salting, freeze the beef and pork for an hour in the freezer. Mix the spices with cognac and leave for half an hour. Grind the frozen beef in a meat grinder with a 2-3mm grate, add the spice mixture with cognac and knead well for 3-5 minutes until protein threads form. ATTENTION!!! AT ALL STAGES OF MINCING, DO NOT EXCEED THE MINCING TEMPERATURE ABOVE 10-12C!!! Grind the frozen pork on a 4-5mm grid, combine with the ground beef and knead well. Add the frozen lard cube in portions to make it easier to distribute throughout the entire volume of the mince. Monitor the temperature!!! Soak the Aicel (Nalo Ferm) casing in warm water for 5 minutes. Tightly fill the syringe, pressing the mince as much as possible to remove air from it. Beat the mince into the casing as tightly as possible. The polymer casing must be packed as tightly as possible, otherwise it will separate from the mince during the drying process. DO NOT PIERCE THIS CASING!!! Mark and weigh all loaves to monitor weight loss. We dry the sausages in a no-frost refrigerator in a suspended state, but it is better to do so at +10-15C and 70-80% humidity. A balcony is a good option in the spring and autumn, but there should be no direct light, dust or insects hitting the sausages. After 10-15 days, cold smoke them with smoke at 25-32C for 6-8 hours. After smoking, we dry them until they lose 32-40% of their weight. ------------------------------------------------------------------------------------------------------------------------------------------------ Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------------------------ My dry-curing chamber: • Dry-curing chamber. 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 AB: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!