How to increase the speed of salting meat before heat treatment - all details in the video. NEW: Myasnitskaya salt for brines https://www.emkolbaski.ru/myasnitskay... Seasoning mix for Ham https://www.emkolbaski.ru/smes-pripra... Cellulose film https://www.emkolbaski.ru/tsellyulozn... Discuss the video on the EMKOLBASKI forum: https://www.emkolbaski.ru/community/t... Sausage seasoning mixes and mixes for Cooking (about 200 types, nitrite salt for salting meat and making sausages, sausage casings and functional additives for sausages, sausage syringes and smoke generators, thermometers, scales, etc. can be found on the EMKOLBASKI website. http://www.emkolbaski.ru/ or the retail stores of the same name http://www.emkolbaski.ru/gde-kupit/. As well as various devices for making homemade sausages (nozzles, smoke generators, sous vide, drying chambers). http://www.emkolbaski.ru/community/ - EMKOLBASKI forum http://www.emkolbaski.ru/vse-tovaryi/... - visit a master class for home sausage makers. / emkolbaski - subscribe to the channel on Instagram / emkolbaski.k. . - group on Facebook https://ok.ru/profile/559614456303 - group on Odnoklassniki https://vk.com/club59188828 - group on VKontakte The video uses music from the YouTube audio library ___ Raw materials: Pork shoulder - 1 kg Ingredients for brine: • Water - 100 ml • "Butcher's salt for brines" (15 g) + Table salt (12 ... 15 g) or can be replaced with the following combination: a mixture of Nitrite and Table salt in a ratio of 50/50 (22 g - 11 g of each type) for every 1 kg of raw meat, a mixture of seasonings "for Ham" or any other mixture of spices to suit your taste (3 ... 5 g) sugar (2 ... 5 g) sodium ascorbate (0.2 ... 0.5 g) • Any decorative mixture of seasonings can be used for sprinkling, if desired. The video uses a large-fraction mixture of seasonings "Mexico" Casing: Cellulose film or collagen Sausage twine Forming mesh (optional) Equipment: Manual injector for injecting meat with brine Thermometer with a metal probe An example of calculating the amount of brine. For example, the weight of a piece of meat is 3.5 kg (as in the video) You need to add 10% of the weight of water, i.e. 350 g. We get a total weight of meat and water of 3.85 kg. To calculate the amount of salt needed for this brine, multiply 3.85 kg by 2%, you get 77 g of salt. This amount of salt must necessarily contain Nitrite salt. This recipe uses "Myasnitskaya salt for brines", which already contains Nitrite salt. For a 3.5 kg piece, you need 57 g of "Myasnitskaya salt" + 57 g of table salt. So, the total amount is 114 g. And this figure is more than the 77 g of salt calculated above, because "Myasnitskaya salt for brines" contains spices, sugars, and an antioxidant. Accelerated salting technology: Meat must mature before making any kind of sausages from it for 3-5 days after slaughter, so after buying meat, it is preferable to keep it in the refrigerator at + 2 ... + 6 degrees for at least 3 days (optimally 5 ... 7 days). To speed up the salting of meat, you can use the tenderizing technique. To do this, cut the piece of meat with a knife on the lean side with a uniform step of 1 ... 7 cm almost to the entire depth, without cutting all the way through. !!! It is not advisable to use a steak tenderizer with needles in this case !!! Inject the cut piece of meat with brine evenly into those areas where it was not possible to make cuts. Massage the leaked brine into the meat. !!! The brine should be completely "absorbed into the meat" !!! Wrap the meat in film. Before placing the meat on the film, you can sprinkle spices on the film for beauty. Fix the shape of the sausage loaf by tying it with twine or placing it in a molding net. Leave the ham to salt in the refrigerator at + 2 ... 6 degrees for 3 days. Heat treat in the oven at 80 degrees until it reaches 69 ... 72 degrees. in the center of this large-caliber meat product. To do this, you need to use a thermometer with a metal probe. Cut the ham chilled.