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I officially declare - this is the most delicious sausage I have ever eaten! Ingredients: 1). Pork - 1600g 2). Pork belly - 1200g. 3). Premium beef - 1200g. 4). Nitrite salt (0.5-0.6% sodium nitrite) - 80g. 4). Ground black pepper - 2g 5). Allspice - 2g 6). Ground dried garlic - 2g 7). Sugar - 4g 8). Pork casing 40-42mm. Technology: 1). Salt the beef and pork in pieces under a meat grinder for 2-3 days. 2). Cut the pork belly into 10-12mm cubes and freeze. 3). Grind the meat on the smallest grate (2-4 mm) and cool in the freezer for 30 minutes, so that the TEMPERATURE does not exceed 10-12C. 4). Add spices and knead the finished minced meat well for 10 minutes, not exceeding the TEMPERATURE of 10-12C. 5). Add chopped pork belly to the kneaded minced meat and mix evenly, also not exceeding the TEMPERATURE of 10-12C. 6). Put the minced meat in the refrigerator for 2 hours. 7). Stuff the casing with minced meat. 8). Put in the refrigerator to settle for 12 hours. 9). Hang out to warm for 4 hours at room temperature. Heat treatment: 1). At 60 degrees to 30 degrees inside the loaf 2). At 90 degrees to 60 degrees inside the loaf 3). At 80 degrees with boiling water in the tray to 68 degrees inside. 4). Immediately after heat treatment, shower in cold running water for 15 minutes. Smoking: 1). Cold smoke for 3 hours NO MORE! https://www.donationalerts.com/r/fara... for Doshirak))) My instagram - / faraon217 #sausage #smoking #meat