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If you want to order the EMKOLBASKI Thermal Chamber, call: +7-905-439-61-50 or 8-800-700-11-89 ext. 2 or write to [email protected] __________ TG channel Pavel Agapkin https://t.me/emkolbaski - a personal view of meat and sausage in Russia TG channel EMKOLBASKI Chatter https://t.me/emkolbaski - experience and advice from experienced people __________ @emkolbaski on the EMKOLBASKI channel in the THERMOCAMERA playlist you will find recipes for cooking in the EMKOLBASKI thermal chamber: hot-smoked chicken and legs, boiled-smoked pork neck and carbonade, raw-smoked sausages, hot-smoked fish, smoked turkey, brisket and pastrami, boiled-smoked frankfurters and sausages, meat delicacies prepared according to the Rapid scheme (dry-cured with a side dish). ____________ Raw materials: Pork chop or pork neck Brine for each 1 kg of meat - 100 ... 150 ml. Ingredients for the preparation of 1 liter of brine: 1 liter of water + Brine for injection, 150 g. + Nitrite salt, 80-100 g. You will need an injector for injection, gastronorm containers for salting, a thermal chamber EMKOLBASKI. Technology. Prepare brine according to the following recipe: for 1 liter of water you need 150 g. dry "Brine for injection" and 100 g. nitrite salt. Weigh the chilled meat and measure out 100-150 ml of brine for each 1 kg of meat. It must be evenly introduced into the piece. The more evenly and frequently you inject the needle with brine, the better the piece will be salted throughout its thickness. It is preferable to choose an injector with a thin needle, so you will avoid breaks at the cut in the finished product. The meat should be salted for 12 hours (at least 10 hours) at a temperature of +2 ... +4 degrees. During the salting process, you can massage the meat. The probe with the temperature sensor should be inserted into the thickest piece of meat in the center. When hanging meat in the thermal chamber, keep a distance of at least 5 cm between the pieces. This is important for uniform blowing of the meat during heat treatment. Pour water into the steam generator so that the steam generator itself is completely closed (about 1 liter). When the chamber is loaded to 75...80%, the product will be heat treated for approximately 8-10 hours (this example of heat treatment time is given for a neck 10...12 cm thick. A product 3...4 cm thick will go through all stages in 2.5...3.5 hours). Temperature modes in the EMKOLBASKI chamber: Please note, the EMKOLBASKI heat chambers are available in two modifications - a chamber with semi-automatic control of the heat treatment process and a chamber with manual control. Stage 1. WARMING. WARMING is, in fact, COOKING, only at a temperature of 40 degrees. The steam generator is working, all the valves in the heat chamber are closed. Under these conditions, the product is heated with steam so that the Sodium Nitrite, which is in the brine and introduced into the product, reacts as much as possible. The WARMING stage is carried out until the temperature inside the product reaches 20...25 degrees. Please note! Use the COOKING button for the WARMING mode (on a semi-automatic chamber). If the chamber is mechanical (manual), do the following: - close all three valves (dampers) - the inlet (marked with a downward arrow), the outlet (marked with an upward arrow) and the valve for supplying smoke from the pipe leading to the smoke generator; the sewer drain must be closed at this stage; set the temperature on the left digital controller to 40 degrees. The controller on the left is the environment temperature controller. The controller on the right is the product temperature controller. Using the right controller, focus on the temperature inside the product of 20 ... 25 degrees. Upon reaching this temperature, proceed to the next stage. Stage 2. DRYING. On a semi-automatic chamber, press the Drying button. At this stage, both valves (inlet and outlet) open and the mode in the thermal chamber becomes flowing. Steam is ejected from the chamber and the product dries. This stage is carried out until a bright varnish crust forms on the product. For a mechanical chamber, your algorithm of actions should be as follows: open the inlet and outlet valves at the top of the chamber; close the smoke generator valve; set the temperature to 55 ... 60 degrees; finish the Drying stage as soon as the product is dry. CONTINUATION of the recipe in the first comment to the video ____________ Tropical Night by Roa / roa_music1031 Creative Commons - Attribution 3.0 Unported - CC BY 3.0 Free Download / Stream: https://bit.ly/3y5X0cF Music promoted by Audio Library • Tropical Night – Roa (No Copyright Mu...