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Колбаса любительская. Приготовленно по книге А. Конникова «Колбасы и мясокопчености» ГОСТ СССР 1938 года.
Ингредиенты:
Говядина - 350 гр.
Свинина не жирная - 400 гр.
Шпик - 250 гр.
Соль нитритная пополам с поваренной - 20 гр.
Сахар - 1 гр.
Перец черный - 0,5 гр.
Мускатный орех - 0,25 гр.
Вода - 100-150мл.
Sausage amateur. Prepared from the book by A. Konnikov "Sausages and meat-smoking" GOST 1938.
Ingredients:
Beef - 350 gr.
Pork is not fat - 400 gr.
Lard - 250 gr.
Salt nitrite in half with the cook - 20 gr.
Sugar - 1 gr.
Black pepper - 0,5 gr.
Nutmeg - 0.25 gr.
Water - 100-150ml.
Preparation:
Beef and pork are twisted in a meat grinder with medium grill. Add salt, sugar and all the spices and send to the salted salad in the refrigerator for 24 hours.
After pickling all the meat is chopped on a cutter with the addition of ice water to the state of emulsion (you can use a blender). Importantly, the temperature of minced meat should not rise above 11 degrees.
Pre-frosted bacon cut into cubes of 6 mm., We fill with boiling water, rinse with cold water and add to the emulsion. All is well mixed with a mixer, so that the whole bacon is evenly distributed throughout the stuffing. The resulting mass is transferred to a sausage syringe and packed into a shell (we use collagen 80 mm.), Then we tie. The resulting loaf, we send to the refrigerator for a day for sludge.
We proceed to heat treatment.
Before heat treatment, we take the sausage from the refrigerator and heat it at room temperature for 2-3 hours.
Preheat the oven to a temperature of 90 degrees, turn on the convection and place the heated loaves on the roast. Fry for 30-40 minutes. Then we lower the temperature to 80 degrees, turn off the convection, put the tank with boiled water on the bottom of the oven, insert the culinary probe into the loaf, and so cook the sausage until reaching 69 degrees in the nutria of the loaf, after which we shift the sausage into ice water for 15-20 minutes .
Ready-made loaves we cool at a temperature of 10-12 degrees for 6-12 hours.
you.