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Absolutely anyone can make this sausage, the main thing is to follow the technological process))) Ingredients: 1). Premium beef - 3200g. 2). Pork back fat - 800g. 3). Nitrite salt with regular 50/50 - 80g. 4). Ground black pepper - 4g. 5). Crushed black pepper - 4g. 6). Cardamom - 4g. 7). Sugar - 8g. 8). Frozen water - 400ml. 9). Collagen casing for sausage Technology: 1). Salt the beef in a piece under a meat grinder for 2-3 days. 2). Cut the frozen lard into a 4 * 4mm cube, without heating and stir with a frozen chilled knife 1-2 times so that it does not stick together. 3). Grind the meat on the smallest grate (2-5 mm) 4). Add spices and knead well for 5 minutes. without exceeding the temperature of +10C. 5). Add chopped lard and water, mix, distributing the lard evenly over the minced meat, without disturbing the 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 a tray (baking sheet) to 68 degrees inside. Smoking: 1). Cold smoke for 3-4 hours with strong smoke. NO MORE! #sausage #smoking #meat