The draw will be held live on January 28, 2024 at 10:00 Please note, to participate in the Draw you need to: be subscribed to this youtube channel EMKOLBASKI comment on this video like this video 1 Prize - Wood-polymer cutting board https://www.emkolbaski.ru/doska-razde... 2 Prize - COOK TECHNIC WIRELESS THERMOMETER, MODEL X2 https://www.emkolbaski.ru/besprovodno... 3 Prize - Mortadella Set (Nitrite salt, 500g + Mortadella seasoning mix, 100g + Membrin Sinyuga casing, 80 mm, 10 m) https://www.emkolbaski.ru/nitritnaya-... https://www.emkolbaski.ru/smes-dlya-m... https://www.emkolbaski.ru/obolochka-s... ____ https://t.me/agapkinpavel - Pavel Agapkin's telegram channel ____ Special prices for products for Cooked sausage, frankfurters and wieners https://www.emkolbaski.ru/skidki/ ____ Emulsion TV series • Emulsion TV series Video Sausages Krepysh • Sausages Krepysh, without nitrite salt. С... ____ Buy: Spices for Mortadella https://www.emkolbaski.ru/smes-dlya-m... Membrin casing 65 mm https://www.emkolbaski.ru/membrin-65-... Nitrite salt https://www.emkolbaski.ru/nitritnaya-... Spices for Lukanka https://www.emkolbaski.ru/smes-pripra... _____ Mortadella is a cooked sausage with pistachios and lard. Raw materials: Pork (30% fat), pork shoulder - 1 kg Lard - 20 ... 50 g Pistachios - 20 ... 50 g Ingredients: Nitrite salt - 20 g Mortadella seasoning mix - 5 ... 8 g Food phosphate - 3 g (3 g / kg is the minimum permissible dosage, used for emulsion sausages to increase moisture binding). Add to the recipe only if you are using a phosphate-free seasoning mix. Water - 100 ml Casing: Casing caliber from 80 mm and above. Polymer casing Membrin, polyamide, natural beef casing are suitable. Technology. Pistachios should be soaked in boiling water in advance for sterilization and cleaning from the film. Grind the chilled meat with a meat grinder through a fine 3 mm grid. Attention, after the first grinding, the minced meat temperature should be approximately + 6 ... + 8 degrees, so that you can complete the full mincing with a minced meat temperature in the range of + 12 degrees ... + 15 degrees. After the first grinding, add all the dry ingredients and water to the minced meat. Gently distribute with your hands throughout the entire volume of the minced meat and mix until thickened, for 3-5 minutes. After this, pass the minced meat through a meat grinder a second time, the same grid - 3 mm. Cut the bacon into 8-12 mm cubes. You can pour boiling water over the bacon before mixing it into the mince, or dip it in egg white to increase binding. In the video, Pavel does not use any of these methods of processing the bacon, but simply adds chopped bacon - a well-kneaded mince emulsion holds the bacon well without additional processing. Heat treatment. 1. The "Prosperity" or fermentation stage. Large-caliber sausages should be kept at a temperature of 50 degrees in the oven for 3 hours. 2. The "Cooking" stage. Cook the sausage at 80 degrees in the oven. When the inside of the sausage reaches 60 degrees, pour water into the oven tray and continue cooking at 80 degrees until the inside of the loaves reaches 69 ... 72 degrees. You can pierce the loaf with a probe after 1 hour of cooking. Please note that the polymer casing “shoots” when pierced if the minced meat inside is still raw. Therefore, to measure the temperature with a probe inside the loaf, carefully insert the probe during the last stage, when the minced meat has already been cooked, and it is advisable to insert the probe into the “butt” if the loaf is tied and the ends are fixed with twine, and not with a clip. ______ Dry-cured lukanka. Raw materials: Pork shoulder - 250 g Pork brisket - 250 g Premium beef - 500 g Ingredients: Nitrite salt - 25 g Lukanka seasoning mix - 10 g Fat antioxidant - 3 g Casing - 42 mm ring membrane or natural pork casing with a caliber of 38 to 42 mm. The Membrin polymer casing is more suitable for drying in the refrigerator. Technology. Grind the pork using a meat grinder through an 8 mm grid, grind the beef through a 3 mm grid. Add all the dry ingredients to the mince. Mix until all the ingredients are evenly distributed. Stuff into the casing using a sausage syringe. Place in the refrigerator under pressure for 5 days. After that, remove the pressure and try to hang the sausage in the refrigerator, it is convenient to do this on the door. Optimal conditions for drying sausage in the Membrin casing are 50 ... 75% humidity, temperature + 2 ... + 6 degrees. This sausage can be dried from 10 days to 2 months. The shrinkage percentage at which the sausage will be ready for consumption is 30 ... 40%. ______ Music track: I Can't Feel by Aylex Source: https://freetouse.com/music Background Music for Video (Free) Music track: Ignition by Burgundy Source: https://freetouse.com/music Music for Video (Free Download)