Homemade smoked and boiled shpikachki

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Published on Sep 24, 2022

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Like homemade sausage, shpikachki can also be cooked at home in a regular oven, you can even without smoking. Ingredients: 1. Pork ham - 600g 2. Lean beef - 400g 3. Pork back fat - 250g 4. Table salt - 10g / kg 5. Nitrite salt (0.5-0.6% sodium nitrite) - 10g / kg 6. Black pepper - 1g / kg 7. Nutmeg - 0.5g / kg 8. Dried garlic - 1g / kg 9. Water - 200ml 10. Food phosphate - 2g / kg Technology: Cut the meat into pieces under a meat grinder, frozen lard - into a 3-5mm cube. The chopped lard is blanched with boiling water and cooled in the refrigerator. Freeze the chopped meat and water in the freezer for 30-40 minutes. Using the smallest grinder grid (2-3 mm), mix the meat, add all the spices, salt, phosphate, frozen water and mix well for 2-3 minutes. ATTENTION!!! At all stages of mincing, the temperature of the mince should not exceed 10-12C!!! Better 4-5C. Grind the resulting mince with a blender until a homogeneous paste-like emulsion in small portions, so as not to burn the blender. Add a cooled cube of bacon to the finished emulsion, distribute evenly. Stuff the finished mince into the pork casing, twist the bacon and hang them at room temperature for 1-1.5 hours or warm them in the oven with convection at 40C until the temperature inside the loaves is 18-20C. Heat treatment: Drying at 60C and convection up to 30-35C inside the product until the surface of the product is completely dry. Roasting at 85-90C and convection up to 58-60C in the center of the product. Cooking. Pour boiling water into the tray under the sausage and cook with steam at 80-85C until it reaches 68-70C in the center of the product. Immediately after heat treatment, cool in ice water for 20-25 minutes. Remove for 10-12 hours in bags and in the refrigerator. Smoking: You can carry out the stages of warming, drying and roasting in a smokehouse at the same temperatures as in the oven. Smoke is supplied only at the roasting stage for 15-20 minutes, then removed. Then carry out the cooking stage until done. Store in the refrigerator for 10-12 days. In a vacuum for up to 3 months. Video on Zen: https://dzen.ru/video/watch/632e781f8... ---------------------------------------------------------------------------------------- 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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