Carbonade Kaslo
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#eatsausages #smoking #thermochamber #meatsmoking #homemadesausage #pavelapkin Recipe Carbonade Kaslo Raw materials: Pork carbonade (balyk) - 1 kg Ingredients: Calculation of ingredients for 100 ml of brine: Brine for injection - 15 g Nitrite salt - 15 g Water - 100 ml Starty Easy Cure - 5 g Inject the carbonade by 10-15%. Pavel recommends in the video by 15% of the weight of the piece of meat. The more often you inject the brine with needles, the faster it will be salted. Technology. Prepare the brine according to the recipe. Each piece of meat needs to be injected by 10-15% of its weight. Inject the meat with a step of about 1-2 cm. Pour the excess remaining brine into the bag in which you will salt the meat. Salting should be carried out only in the refrigerator at a temperature of +2…+4 degrees, it is better not to salt at room temperature due to the high probability of souring of the raw materials. Salt the injected meat for 2-3 days in the refrigerator (if the injecting was of poor quality, you can salt in the refrigerator for up to 7 days) Heat treatment in the EMKOLBASKI thermal chamber. Stage 1. Drying. Carry out at 45 degrees until the varnish surface of the product is dry. The drying time is not limited. Stage 2. Roasting (smoking). Raise the temperature in the chamber to 55 degrees and supply smoke. Smoke until it reaches 47 degrees inside the product. Smoke for 4…8 hours with an auger smoke generator. Smoke for 4…8 hours with a labyrinth smoke generator. Smoke for 40…80 minutes with a standard “boot” smoke generator. Two nuances: • If the color is already sufficiently smoked, but the product has not yet reached 47 degrees. inside, then remove the smoke and turn on the steam generator and bring the product to readiness at the same temperature inside the chamber of 55 degrees. • If the product is already ready and has reached 47 degrees inside, and the smoking color has not yet set, then reduce the temperature inside the chamber to 45 degrees and smoke until the desired color. After heat treatment, this product can be dried for up to 2 months, like a regular dry-cured product at a temperature of +2 ... +10 degrees, air speed of 0.1 ... 0.5 m / s and humidity of 50 ... 75%. Store the finished product at 0 ... +2 degrees for 2-3 weeks under vacuum, if the product is not subsequently dried after heat treatment. If you dry and the product has lost about 35-45% of its weight, then store it according to the dry-cured product modes for up to 6 months under vacuum. ____________________ [ROCK NO COPIRYGHT, COSMIC CHILL] GUITAR BEAT [FREE USE MUSIC] Punch Deck - Conflicting Ideas
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