Homemade sausage can be prepared both in the classic way and in an alternative way, as in this case - in a meat and vegetable dryer. It takes longer than in the oven, but eliminates the need for temperature control and dancing with thermometers. In addition, the yield of the finished product is about 67-65%, when in the classic way it would have yielded an average of 85-87% of the initial weight. This technology is suitable for any type of sausage. In this case, the recipe is taken absolutely arbitrarily. Ingredients: 1. Pork ham (shoulder) 2. Table salt - 9g / kg 3. Nitrite salt (0.5-0.6% sodium nitrite) - 9g / kg 4. Black pepper - 2g / kg 5. Allspice - 1g / kg 6. Nutmeg - 1g / kg 7. Dried garlic - 2g / kg Technology: Cut the meat into pieces under the meat grinder. Freeze the chopped meat in the freezer for 30-40 minutes. Grind the frozen pork on a 6-8 mm meat grinder grid, add all the spices, salt, knead well for 8-10 minutes. ATTENTION!!! At all stages of mincing, the temperature of the mince should not exceed 10-12C!!! Better 4-5C. Stuff the finished mince into the casing and, if necessary, pierce with a needle in places of air bubbles under the casing. Heat treatment in a dryer for different casing diameters: ATTENTION!!! Do not place the sausages tightly against each other in the dryer, leaving 2-3 cm between the loaves. If the dryer is vertical, then the tiers need to be changed 2-3 times, increasing the cooking time, because the temperature is lost. Pork casings 40-42mm: 1. 30 minutes at 40C (45 minutes with a fully loaded dryer) 2. 60 minutes at 60C (1 hour 20 minutes with a fully loaded dryer) 3. 3 hours 40 minutes at 75C (4 hours 40 minutes with a fully loaded dryer) Collagen/fibrous 45mm and beef rounds 50-55mm: 1. 30 minutes at 40C (60 minutes with a fully loaded dryer) 2. 60 minutes at 60C (1 hour 40 minutes with a fully loaded dryer) 3. 5 hours 30 minutes at 75C (7 hours with a fully loaded dryer) Place in bags and the refrigerator for 10-12 hours to help the casing come off. Smoking: After cooking, do not cool the sausage with water and immediately place it in the smokehouse, smoke with hot smoke for 20 minutes, or with cold smoke for 3-4 hours. After cold smoking with water, do not cool it, but ventilate in a cool place for 3-4 days. Store in the refrigerator for 8-10 days. In a vacuum for up to 3 months. Video on Zen: https://dzen.ru/video/watch/63ccf5ba7... ---------------------------------------------------------------------------------------- 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 Thank you!