Classic Krakow sausage semi-smoked with your own hands
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Classic Krakow sausage semi-smoked, also known as homemade Krakow sausage, created using the technology and recipe of Soviet times. Golden Smoker smoking chambers: https://golden-smoker.ru/ Don't forget to say that you are contacting from the KolboBoss channel and you will receive a nice bonus. Audio series: W-Wave - Discovery Video on Yandex Zen: https://zen.yandex.ru/id/622c894dd2eb... Ingredients: 1. Premium beef - 30% 2. Semi-fat pork (ham, shoulder, neck) - 40% 3. Pork brisket - 30% 4. Nitrite salt mixed with table salt (0.5-0.6% sodium nitrite) - 20g / kg 5. Black pepper - 0.5g / kg 6. Allspice - 0.5g / kg 7. Dried ground garlic - 0.5g / kg 8. Sugar - 1g / kg 9. Casing - pork or beef casings 40-42mm Technology: Salt pork (without brisket) and beef, taking into account the weight of the brisket for 2-3 days at a temperature of +2-4C. Cut the brisket into 10-12 mm cubes and lightly freeze. Cool the salted meat in the freezer for an hour. Grind the beef on a 2-4 mm grate, then add spices and knead the finished mince well for 5 minutes, without exceeding the temperature of 10-12C. Grind the semi-fat pork on an 8-10 mm grate and mix with the beef mince. Add the chopped brisket to the well-kneaded mince and mix evenly, also without disturbing the temperature. Leave the finished mince in the refrigerator for an hour. Stuff rings with a diameter of 15-20 cm and hang to settle in a cool place for 4 hours, then hang to warm before heat treatment for 3-4 hours at room temperature. Heat treatment: Drying at 60C to 30C inside the loaf. Roasting with or without smoke at 85-90C to 55-60C inside the loaf. Cooking with boiling water in a tray at 80-85C to 68-70C inside the product. Showering in cold running water for 10-15 minutes, then put in the refrigerator for 10-12 hours. -------------------------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa -------------------------------------------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. 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 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!
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