Doctor's sausage GOST 23670-79 at home
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Doctor's sausage GOST 23670-79 at home. Ingredients: 1. Premium beef - 250g 2. Semi-fat pork - 700g 3. Chicken egg - 30g (1pc) 4. Nitrite salt (0.5% sodium nitrite) - 21g / kg 5. Dry milk - 20g / kg 6. Cardamom - 0.5g / kg 7. Water (ice) - 100ml / kg 8. Food phosphate - 1.5-2g / kg (optional) Technology: Cut all the meat into pieces under the meat grinder, mix with salt and salt at a temperature of 2-4C for 1-2 days without oxygen. After salting, lay out the meat in an even layer and freeze in the freezer for an hour. Freeze the water until it forms an icy crust or use ice. Grind the frozen meat in a meat grinder to 2-5 mm, add water (ice), spices and egg, mix well and cool the mince. Then grind in a cutter or blender until a homogeneous pasty emulsion is formed. ATTENTION!!! During the grinding of the mince at all stages, the temperature of the mince should NOT exceed +10C!!! Tightly stuff the finished emulsion into the prepared casing and hang it upright at room temperature for 4-5 hours to settle and warm it up. Heat treatment: Place the product in a cold oven, raise the temperature to 85C, pour boiling water into the heated tray at the very bottom of the oven and steam cook the sausage at 85C until it reaches 68C in the center of the loaf. Showering: After heat treatment, immediately cool the product in cold or ice water for 30 minutes. After showering, keep the product in the refrigerator for 10-12 hours. Doctor's sausage is ready! 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!
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