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Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automation for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automation 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 Doctor's sausage Ingredients: Beef - 150 gr. Lean pork - 600 gr. Fatty pork - 250 gr. Water - 100 ml. Nitrite salt in half with table salt - 18 gr. Sugar - 1 gr. Cardamom - 0.5 gr. Preparation: Grind beef and pork in a meat grinder with the largest grid, add salt, mix well and put in the refrigerator for 24 hours. Transfer the salted mince to a cutter bowl (or blender), add spices and ice water, beat everything until an emulsion. Make sure that the mince temperature does not rise above 8-10 degrees. Transfer the finished emulsion to a sausage stuffing syringe and fill the casing (we used a 100 mm collagen casing), form loaves and tie with twine. Send the finished loaves to settle in the refrigerator for 24 hours. After settling, warm the sausage for three hours at room temperature. Then, place it in an oven preheated to 90 degrees, turn on the convection and fry for 30-50 minutes (depending on the caliber of the loaf). After frying, lower the temperature to 80 degrees, put a container with hot water on the bottom of the oven and place the thermometer probe in the loaf, thus cooking the sausage until it reaches 69 degrees inside the loaf. Put the finished loaves in cold water for 30-40 minutes, then put them in the refrigerator until they cool completely.