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In addition to the classic heat treatment of sausages, in the absence of thermometers and an oven, you can also use the Sous-vide technology, where homemade sausage can also turn out no less tasty. Inkbird Sous Vide with Wi-Fi ISV-100W: Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ Ingredients of cervelat: 1. Lean beef - 40% 2. Lean pork - 40% 3. Pork back fat - 20% 4. Ice water - 150 ml / kg of raw material 5. Nitrite salt (0.6%) in half with table salt - 20 g / kg 6. Black pepper - 1.5 g / kg 7. Cardamom or nutmeg - 1 g / kg 8. Allspice - 0.5 g / kg 9. Sugar - 5 g / kg 10. Food phosphate - 2 g / kg Technology: Salt the meat for two days at 2-4C, freeze the lard and cut into 1.5-2 cm cubes and keep frozen, freeze the water for 30 minutes. After salting, freeze the meat for an hour, then grind it on the smallest grate of the meat grinder, mixed with frozen lard. ATTENTION!!! At ALL stages of mincing, DO NOT exceed the minced meat temperature above 10C!!! Add chopped spices, sugar, phosphate and frozen water, mix well and put in the refrigerator for an hour. Stuff into the prepared casing, hang to settle in a cool place for 8-12 hours. Before heat treatment, warm at room temperature for 3-5 hours, depending on the diameter. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ------------------------------------------------------------------------------------------------------------------------------------------------ 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 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!