HAM Sausage!! Steamed and dried - Exclusive COLD CUTS without the use of a smokehouse 😬😀💪😍😏

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Myślę, że sam spróbuję!

Published on Dec 6, 2024
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Not always, although we would like to, you can smoke something. It turns out, however, that even without smoke, we are able to make really excellent cold cuts, especially at the level of our cuisine. Today, the main role is played by pork ham, which we will turn together into a fantastic, dried, but most importantly (not) smoked sausage 😀 Spices per kg of meat, of which I had 2,300 kg: Black pepper - 5 grams Colored pepper - 5 grams Nutmeg - half a teaspoon Curing salt - 18 grams Ground coriander - teaspoon Garlic - Five cloves Collagen coating (any thickness) Water - 100 ml The whole process was a lot of fun during its execution and I highly recommend it! Settling about two hours, and steaming the bars after an hour per kg of mass at a temperature of 75 - 80 °. In my opinion, stewing should last at least two to three days, but this is also an individual matter for each glutton and their taste requirements 😬 Enjoy!!

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