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Homemade sausage is delicious and very tasty, but it must be made correctly, observing not only the technology of minced meat preparation, but also heat treatment. In this video, I tried to answer many questions, especially interesting for novice sausage makers. Peace to you, goodness and great happiness! Cooking time in sous vide at 69C: Diameter 45 mm - for 1 hour Diameter 60 mm - for 1 hour 40 minutes Diameter 80 mm - for 2.5 hours Video on Zen: https://zen.yandex.ru/video/watch/625... ---------------------------------------------------------------------------------------- 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!