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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 Pancetta Ingredients: Skinless brisket - 1 kg. Nitrite salt - 30 gr. Cane sugar - 8 gr. (can be replaced with regular) Juniper berries - 8 gr. Crushed black pepper - 5 gr. Bay leaf - 2-3 pcs. Garlic - 3 cloves Ground nutmeg - 2 gr. Dried thyme - 5 gr. Dried rosemary - 4 gr. Forming mesh - 200 mm. Sausage twine Preparation: Lightly fry the juniper berries in a dry frying pan and crush in a mortar with garlic and a small amount of salt. Break the bay leaves into small pieces. Mix all the spices and salt, coat the brisket on all sides with the resulting mixture, put it in a container (you can pack it in a vacuum bag), and put it in the refrigerator for 10 days to salt, periodically kneading and massaging. After 10 days, rinse the brisket from spices and roll it into a tight roll, tie it with sausage twine, wrap it in gauze in several layers and place it in a molding net. Send it for maturation. Ideal conditions for maturation: temperature 10-15 degrees and humidity 75%.