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Text recipe here http://surl.li/bvmvn Meat processing equipment https://cutt.ly/WwLOpsht Ingredients for sausages https://cutt.ly/ywKSpqDg Buy automatic equipment for a smokehouse and thermal chamber https://cutt.ly/8NLSsKT Buy automatic equipment for a climatic chamber https://cutt.ly/9wLOpYRE Swiss Cervelat Ingredients: Lean pork - 350 gr. Fatty pork - 550 gr. Cheese - 100 gr. Nitrite salt in half with table salt - 20 gr. Sugar - 1 gr. Ground black pepper - 1 gr. Ground cinnamon - 0.3 gr. Ground nutmeg - 0.3 gr. Ground ginger - 0.3 gr. Ice water - 100-150 ml. Natural pork casing Preparation: Cut all the meat into small pieces. Mix salt, sugar, add to the chopped meat, mix well, cover with cling film and put in the refrigerator for 2-3 days. Then grind the lean pork in a meat grinder with a 3-4 mm grid. Grind the fatty pork in a meat grinder with a 7-8 mm grid. Transfer all the minced meat into one container, add pre-cut cheese into 5-6 mm cubes, spices and mix everything well with a mixer. Stuff the resulting minced meat into a casing and form sausages 12 cm long using the twisting method. Formed loaves are warmed for 2-3 hours at room temperature, or put the sausage in the smokehouse and with the convection turned on, warm and dry the sausage at a temperature of 30 degrees for 30 minutes, then increase the temperature to 90 degrees and turn on the smoke supply, fry until the temperature inside the loaves reaches 55 degrees. After frying, turn off the smoke supply, lower the temperature to 80 degrees, put a container with boiling water on the heating element, or connect a steam generator, and continue cooking until the temperature inside the loaf reaches 68-69 degrees. The finished sausage is placed in ice water for 20-30 minutes, then dried and placed in the refrigerator to cool completely and normalize the taste.