Krakow semi-smoked GOST 1938 at home
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Ingredients: 1. Premium beef – 30% 2. Semi-fat pork – 40% 3. Pork brisket – 30% 4. Nitrite salt (0.5-0.6% sodium nitrite) – 20g/kg 5. Black pepper – 0.5g/kg 6. Allspice – 0.5g/kg 7. Ground dried garlic – 0.5g/kg 8. Sugar – 1g/kg 9. Casing – pork or beef casings 40-42mm Technology: Salt pork (without brisket) and beef, taking into account the weight of the brisket, for 2-3 days at a temperature of +2-4C. Cut the brisket into 10-12mm cubes and lightly freeze. Cool the salted meat in the freezer for an hour and twist on a 2-4 mm grid, then add spices and knead the finished mince well for 7-10 minutes, without exceeding a temperature of 10-12C. Add chopped brisket to the well-kneaded mince and mix evenly, also without disturbing the temperature. Leave the finished mince in the refrigerator for an hour. Stuff rings with a diameter of 15-20 cm and hang to settle in a cool place for 4 hours, then hang to warm before heat treatment for 3 hours at room temperature. Heat treatment: Drying at 60C to 30C inside the loaf. Frying at 90C to 60C inside the loaf. Boiling with boiling water in a pan at 80C to 68C inside. Shower in cold running water for 10-15 minutes, then put in the refrigerator for 10-12 hours. The sausage is ready, but you can additionally smoke it with cold smoke for 4-5 hours, then let it air for 2-3 days, the taste will be brighter. ------------------------------------------------------------------------------------------------------------------------------------------------ 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 AB: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!
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