2,376,646 views
Real HOMEMADE HAM with a piquant taste, aromatic, 100% meat. Ideal for school lunches and breakfasts. HOMEMADE SERVELAT • Homemade SERVELAT Sausage. Easy and Pr... HOMEMADE PORK SAUSAGE • HOMEMADE COUNTRY SAUSAGE FROM PIG... VERY TASTY CHICKEN SAUSAGE • HOMEMADE CHICKEN SAUSAGE. The best taste... Where to buy casing, spices, nitrite salt 6.25% (for the USA, Canada and Europe) https://www.sausagemaker.com/ I bought the smokehouse on Amazon.com Masterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control, 40-Inch Casing Stuffer here (Sausage Stuffer) https://www.amazon.com/TSM-Products-S... You can buy it at a cheaper price if the minced meat flask has a smaller volume. When adding nitrite salt, BE SURE to follow the instructions, you may not have to add regular salt at all or add only a small amount. It depends on the % of nitrite and salt content. I use nitrite salt 6.25% 1.5 kg beef (on a fine grill) 2 kg pork (on a coarse grill) 1.5 kg pork loin (cut into pieces 1.5x1.5 cm) 0.5 kg fresh lard or bacon (cut into small cubes) 4 tbsp salt 1 tbsp sugar 1 tsp coriander. 1 tbsp white pepper 0.5 tsp allspice 1 tbsp nutmeg 1/4 tsp cardamom 2 tsp nitrite salt 6.25% (be sure to follow the instructions on the package) Add nitrite salt 0.5-0.6% 17 g per 1 kg of meat, DO NOT ADD regular salt. 300 ml ice water or beer. VERY IMPORTANT! I recommend adding dry milk to the mince in an amount of 2% of the meat, this will help to avoid broth swelling and preserve juiciness during the cooking process (addition to the recipe) 4 casings 45 mm diameter coarse threads Smoke 50C (122F) -2 hours, then raise the temperature by 5-8 C every hour until the temperature in the smokehouse reaches 85C (175 F) Smoking time 7-10 hours depending on the diameter of the casing. The temperature inside the sausage should reach 67-69C or 152F 1.5 kg beef (on a fine grate) 2 kg of pork (on a large grate) 1.5 kg pork carbonate (cut into pieces 1.5X1.5 cm) 0.5 kg fresh lard or bacon (cut into small cubes) 4 tbsp salt 1 tbsp sugar 1 tbsp white pepper 1tsp coriander 0.5 t sp pepper 1 tbsp nutmeg 1/4 tsp cardamom 2 tsp Insta Cure 300 ml of ice water or beer. 4 casings 45 mm diameter corse thread To smoke 50C (122F) -2 hours, then every hour raise the temperature by 5-8 C until the temperature in the smokehouse reaches 85C The smoking time is 7-10 hours, depending on the diameter of the casings. The temperature inside the sausage should reach 67-69C or 152F