Chopped ham, recipe according to GOST 1938.

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Даниил Перваченко

Published on Dec 24, 2018
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Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automation for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automation for a climatic chamber https://cutt.ly/9wLOpYRE Open group Alco Craft https://t.me/pervak_and_barko Moonshiner's calculators https://cutt.ly/Rewd9UFI Chopped ham sausage Ingredients: Beef - 400 gr. Semi-fat pork - 600 gr. Water - 150-200 ml. Nitrite salt in half with table salt - 18 gr. Sugar - 1 gr. Ground black pepper - 0.5 gr. Coriander - 0.5 gr. Garlic - 0.65 gr. Preparation: Cut the beef and pork into small pieces, mix sugar and salt, sprinkle the mixture over all the meat, mix well and put in the refrigerator for 48 hours. Grind the salted pork in a meat grinder with a 16-25 mm grid (you can cut it into 1x1 cm cubes), grind the beef twice, first on the medium grid, then on the smallest. Then place the ground beef and chopped pork in the freezer for 15-20 minutes. Then put the ground beef in a cutter or blender bowl, add ice water, beat everything until an emulsion. Mix the finished emulsion with the chopped pork, add spices and knead with a mixer until smooth. Make sure that the temperature of the minced meat does not rise above 8-10 degrees. The finished mixture is transferred to a sausage stuffing syringe and the casing is filled (we used a pork bladder), formed and tied with twine. The finished loaves are warmed for three hours at room temperature or in an oven preheated to 50 degrees for 40-60 minutes, depending on the diameter of the loaf. Then, place it in an oven preheated to 90 degrees, turn on the convection and fry for 30-50 minutes (depending on the diameter of the loaf). After frying, lower the temperature to 80 degrees, put a container with hot water on the bottom of the oven and place the thermometer probe in the loaf, thus cooking the sausage until it reaches 69 degrees inside the loaf. The finished loaves are placed in cold water for 30-40 minutes, then transferred to the refrigerator until completely cooled. Automatic equipment for the climatic chamber

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