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INDO-CHICKEN DRY-CURED SAUSAGE BY RAPID SOU-VIDE METHOD Ingredients for 1 kg of meat: 1. Turkey thigh - 400g 2. Chicken thigh - 400g 3. Pork lard - 200g 4. Nitrite salt - 22g. 5. White pepper - 4g. 6. Sugar - 5 g 7. Dried garlic - 3g. 8. Coriander - 2g. 9. Cognac - 20g 10. Collagen casing, diameter 40mm. Method of preparation: Divide the turkey and chicken into 3 equal parts, cut 2 parts into strips 1 cm thick and 4-6 cm long, pass 1 part through a large meat grinder grate. Cut the lard into thin long strips. Let the chopped lard freeze well. Mix all the spices based on the total weight (including lard and cognac). Mix the minced meat WITHOUT LARD well, adding spices and cognac, then mix the frozen lard into the minced meat in small batches. Fill the loaves. Hang the filled loaves to settle and ferment for 5-7 days at a temperature no higher than 8 degrees. After 5-7 days, vacuum the loaves and heat them in sous-vide at a temperature of 43-44 degrees for 3 hours. Hang the heated loaves to cool until they reach room temperature (3-5 hours). Then put the loaves away to dry at a temperature of 10-13 degrees and a humidity of 75-77%. Dry until the weight loss is 40%. The sausage is ready!!! BON APPETIT!!! For questions about purchasing products, visit here: https://vk.com/club221097187 Other sites for those who find it more convenient: https://dzen.ru/id/623750f5c3293b4040... https://rutube.ru/channel/24433157/ Master of cutting boards Maxim Miloslavsky Telegram channel: https://t.me/bymiloslavskywood Email: [email protected] Phone/WhatsApp: +7 911 298 71 98 Shipment anywhere!