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FOR COLLABORATION AND ADVERTISING WRITE TO [email protected] For channel development Sber card 4276660038544615 YANDEX ZEN https://zen.yandex.ru/id/622502949deb... TELEGRAM GROUP FOR LIVE COMMUNICATION https://t.me/kosolov2705 VK Group - https://vk.com/club90430362 RECIPE FOR 1 kg if you make it yourself spices 1 NITRITE SALT 18 GRAMS 2 SUGAR 5 GRAMS 3 BLACK PEPPER 1 GRAM 4 ALLSPICK 0.5 GRAM 5 NUTMEG 1 GRAM 6 GARLIC 1.5 GRAMS 7 PHOSPHATE 3 GRAMS 8 water 10% of weight Cut the meat into strips or pass through a meat grinder with a cutting grid. Add spices and water and mix well until protein threads are released. It is important that the meat is cold. It is advisable to salt the brisket for several days. Fill the casing or ham mold and cook in a SOUVIDE at a temperature of 69 degrees for 5 HOURS