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Homemade sausage can be different in composition and various additives. The main thing is not to be afraid to experiment and strictly adhere to the technology. In my recipes, I indicate the grams of spices that are most acceptable to the taste of an ordinary person without gastronomic preferences. Enjoy watching everyone and I am glad to share my knowledge and practical experience :) Video on Zen: https://dzen.ru/video/watch/63f0a35c5... ---------------------------------------------------------------------------------------- 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!