Sausages Krepysh, without nitrite salt. Comparison of recipes with phosphate and citrate - consistency and taste.

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ЕМКОЛБАСКИ

Published on Jan 20, 2024
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#emkolbaski #homemadesausage #sausages #sausage #pavelapkin Buy: Seasoning mix "Milk sausages" https://www.emkolbaski.ru/smes-pripra... Citrate mixture https://www.emkolbaski.ru/tsitratnaya... Food phosphate https://www.emkolbaski.ru/na-1-kg-far... MEMBRIN, sausage casing https://www.emkolbaski.ru/membrin-26-... ____________ Sausages Krepysh, recipe Raw materials: Fillet (breast + thigh, in a ratio of 50/50) turkey - 1 kg Ingredients: Table salt - 18 g Seasoning mix "Milk sausages" - 5 g Citrate mixture (5 g) or Food phosphate (3 g) Water - 250 ml (if using phosphate) or 150 ml (if using citrate) Sunflower oil – 150…200 g Casing: Membrin or any other sausage casing up to 26 mm in caliber. Technology. Grind the meat using a meat grinder through a 3 mm grid. Spread the minced meat in layers no more than 2 cm thick and freeze until the minced meat cools, but does not freeze – the minced meat should remain plastic. Perform secondary grinding using a blender / cutter. During emulsification, the minced meat should remain no warmer than 15 degrees, otherwise broth-like swelling may occur during heat treatment, and no colder than 12 degrees. Only upon reaching 12 degrees will the emulsion be consistent. Measure the minced meat temperature using a probe thermometer. Add water and all dry ingredients to the minced meat at the same time. Stir. Continue grinding until the minced meat temperature reaches +8 degrees. Once this temperature is reached, add fatty ingredients to the mince (this can be fatty meat raw materials, oil. In this video, sunflower oil acts as fat in the recipe). Stuff the finely chopped sausage mince into the casing using a sausage syringe; when stuffing through a nozzle using a meat grinder, the mince is ground and the sausages may turn out to be defective. Cook the sausages in the oven at 80 degrees in the presence of steam. To generate steam, place a tray or a wide container of water on the bottom of the oven. The shelf life of cooked sausages is 72 hours. (Not raw! Sausages cannot be stored raw). _______________ Music track: Holiday by Luke Bergs & Waesto Source: https://freetouse.com/music Royalty Free Background Music

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