Homemade sausage Delicatessen boiled and smoked based on the Soviet GOST, elite sausage. It can be made without smoking, but with smoking it is simply a masterpiece!!! Smoke generators and smokehouses HOBBI SMOKE: https://www.hobbi-smoke.ru/ Ingredients: 1. Lean beef of the highest grade - 730g 2. Semi-fat pork - 570g 3. Pork back fat - 400g 4. Nitrite salt (sodium nitrite content 0.5%) - 10g / kg 5. Table salt - 10g / kg 6. Black pepper - 1g / kg 7. Cardamom or nutmeg - 0.5g / kg 8. Sugar - 2g / kg Technology: Cut the meat into pieces under the meat grinder, beef and pork separately. With all the salt (including salt for lard), salt beef and pork separately, leave lard unsalted. Salt meat at a temperature of +2-+4C for 2-3 days, freeze lard. After salting, lay out all the meat in an even layer and freeze for 80-90 minutes in the freezer. Cut the frozen lard into strips with a cross section of 4 mm and a length of 4-5 cm, then pour boiling water over it and stir for 3-5 minutes. Rinse with cold water, shake off the water and cool in the refrigerator. Grind the frozen beef on a 2-3 mm meat grinder grate, add all the bulk ingredients to the mince and knead very well for 3-5 minutes. Grind the semi-fat pork on the same grate and evenly distribute with the ground beef. Only after thoroughly mixing the beef and pork mince, add the cooled chopped lard. ATTENTION!!! The temperature of the mince AT ALL stages of mince preparation should NOT exceed 10-12 degrees!!! Keep the finished mince in the refrigerator for 1-2 hours. Tightly stuff into the casing and hang to settle at a temperature of up to +10C for 10-12 hours. Then hang at a temperature of +20-25C for 3-4 hours. Heat treatment: In the oven, turn on the lower and upper heating elements and convection. At +60C, dry the sausage for 10 minutes. At +90C, fry to +58C in the center of the loaf. Cooking: pour boiling water into the tray at the very bottom of the oven and cook with steam at +85C until +68C is reached in the center of the loaf. ATTENTION!!! Sausage is cooked NOT ACCORDING TO TIME, but upon reaching the temperature in the center of the loaf!!! After readiness, cool the loaves for 30-40 minutes at room temperature, then shower in ice water for 20-30 minutes. Then keep in the refrigerator for 10-12 hours. Sausage is ready. Smoking: After cooling, smoke the loaves with cold smoke at 25-30C for 4-6 hours. During smoking, the loaves must be dry. Wipe well before smoking!!! After smoking, air and dry at a temperature of 10-12C for 3-5 days. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ------------------------------------------------------------------------------------------------------------------------------------------- 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!