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They are called - Jerky, Meat Sticks, Meat Brushwood, Meat Straws, Meat Chips, Beer Sticks. It is impossible to refuse them and not eat them - concentrated taste as a result of drying and a long shelf life without observing special conditions. Make yourself for the road, on a hike, hunting or fishing. Discuss the video on the EMKOLBASKI forum: https://www.emkolbaski.ru/community/t... - Buy Starty for Vetchin: https://www.emkolbaski.ru/startyi-dly... - Buy Seasoning Mix for Merguez: https://www.emkolbaski.ru/kolbaski-gr... - Buy Seasoning Mix for Lukanka: https://www.emkolbaski.ru/smes-pripra... - Buy Nitrite salt: https://www.emkolbaski.ru/nitritnaya-... ____________________ Raw materials: Lean pork (loin) - 1 kg Beef without sinews - 1 kg Ingredients for 1 kg of raw materials: - Starty for Vetchin - 5 g - Nitrite salt with Table salt in a 50/50 ratio - 10...12 g of each type (with short-term salting) - or only Nitrite salt - 20…25 g (with long-term salting) - any spices can be used for sprinkling. Recommended - spice mix for Merguez, for Lukanka - 5…15 g Technology: To make chips, you need pre-salted raw materials. Salt raw materials only in pieces of 300…500 g, without cutting. Pre-salting can last from 1 to 20 days. • With short-term salting (1…5 days), the taste of the product will not be pronounced. • With long-term salting (from 10 to 20 days), the taste will be bright, rich, ham-like. With this type of salting, it is better to use starter cultures to enhance the flavor and aroma properties of the product. IMPORTANT. Long-term salting (more than 5 days) should be carried out under vacuum, otherwise a bad-smelling unpleasant slime will form on the surface of the raw materials. The video uses raw materials that were long-salted for 14 days. Grind the raw materials using a meat grinder through a 3 mm grid. Pre-salted meat raw materials should be ground right before drying. Mix the mince with salt and spices. Mix well. It is very convenient to use cellulose film for drying. The mince can be rolled out in a film in a thin layer (8 ... 12 mm). You can also dry and smoke in the film - it is permeable to steam and smoke. Drying is carried out at t = 55 ... 60 degrees in an oven or dryer until the weight loss is 60 ... 70% of the original. _____________________ Sausage seasoning mixes and mixes for cooking (about 200 types, nitrite salt for curing meat and making sausages, sausage casings and functional additives for sausages, sausage syringes and smoke generators, thermal chambers, thermometers, scales, etc. can be found on the EMKOLBASKI website. http://www.emkolbaski.ru/ or the same-name retail stores http://www.emkolbaski.ru/gde-kupit/. http://www.emkolbaski.ru/community/ - EMKOLBASKI forum http://www.emkolbaski.ru/vse-tovaryi/... - visit a master class for home sausage makers. / emkolbaski - subscribe to the channel on Instagram / emkolbaski.kolbaskin - group on Facebook https://ok.ru/profile/559614456303 - group on Odnoklassniki https://vk.com/club59188828 - VKontakte group