Homemade boiled smoked sausage Master class for beginners All the secrets of cooking delicious sausages

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Published on Sep 21, 2018

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Homemade boiled smoked sausage Equipment for meat processing https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automatic equipment for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE Open group Alco Craft https://t.me/pervak_and_barko Moonshiner's calculators https://cutt.ly/Rewd9UFI Ingredients: Semi-fat pork - 1 kg. Nitrite salt in half with table salt - 20 gr. Sugar - 1 gr. Ground black pepper - 1 gr. Garlic - 1 gr. Preparation: Cut the meat into small pieces and salt. Place the salted meat in the refrigerator for 24 hours. Then twist the meat in a meat grinder (you can choose any grate). We monitor the temperature of the minced meat! The temperature should not exceed 10 degrees. If the minced meat has heated up during the grinding process, it should be placed in the freezer and cooled to a temperature of 4-5 degrees. Add sugar and spices to the minced meat and mix with a mixer until binding fibers are formed. Stuff the resulting minced meat into casings and tie with a rope. Hang the formed loaves for settling and keep for 4 hours at room temperature. After settling, place the sausage in an oven preheated to 90 degrees for frying. Fry for 30 minutes. Then lower the temperature to 80 degrees, place a container with hot water on the bottom of the oven, insert a culinary probe into one of the loaves, and continue cooking until the temperature inside the loaf reaches 68 degrees. Cool the finished sausage for 3-5 hours. Place the cooled loaves in a smokehouse and smoke at a temperature of 35 -40 degrees for 3-4 hours. We hang the finished sausage to air for 10-24 hours. Homemade cooked smoked sausage Ingredients: Pork bold - 1 kg. Salt nitrite in half with the cooked - 23 gr. Sugar - 1 gr. Black pepper powder - 1gr. Garlic - 1 gr. Preparation: Cut the meat into small pieces, and salting. Salted meat is placed in the refrigerator for 24 hours. Then we twist the meat in a meat grinder (you can choose any grate). Watch out for the temperature of minced meat! The temperature should not exceed 10 degrees. If the minced meat is heated during the grinding process, then it should be placed in the freezer and cooled to a temperature of 4-5 degrees. In crushed meat add sugar, spices, and mix with a mixer until the formation of binding fibers. The resulting stuffing is stuffed into the shells and tied with a rope. The formed loaves are suspended for precipitation, and let stand for 4 hours at room temperature. After settling, place the sausage in a preheated oven to 90 degrees for roasting. Fry for 30 minutes. Then we lower the temperature to 80 degrees, put a container of hot water on the bottom of the oven, insert the culinary probe into one of the loaves, and continue cooking until the temperature inside the button reaches 68 degrees. Let the sausage cool for 3-5 hours. Cooled loaves are placed in a smokehouse and smoke at a temperature of 35 -40 degrees for 3-4 hours. Ready sausage hang out for airing for 10-24 hours.

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