Krakow sausage "the Hassle was worth it"

Description

And as myself, not treat after Fasting Great some meat wonderfulness? So ... indulge! In principle, the followers, for example, Birka, can not continue to see pictures and not read the letters, because Otto von Bismarck said, "politics and Sausage: if you want to enjoy them – don't look like they do", and way... way worth it to lose a little time, and suddenly inspired, though, as I said in the title – very troublesome. But it is, believe me – worth it.

Ingredients

Beef

300 g
Pork

500 g
Brisket

100 g
Fat

100 g
Salt nitrite

10 g
Salt

8 g
Sugar

10 g
Garlic

10 g

Cooking

But on the street it's spring. We have. Cherries in the eve ... the big Bang.

A General remark. If you want to get the real sausage, which must it be, on products not save. Otherwise, good will, and a lot of time spent in vain. Classic Gostovskaya semi-smoked sausage highest grade, namely Krakow and is produced from a mixture of minced meat: beef premium, bold and fatty pork, with the addition of chopped garlic, black and fragrant pepper. Made only in natural casing. So. Beef. Of course the flesh, certainly of the highest quality. First rinse, then dry and cut into cubes of one centimeter and a half. And immediately get the best ... even the freezer, let cool well. Beef low-fat take 30%.

Pork. Pork will pass through a meat grinder, so cut it must be convenient for processing pieces. Bones, of course, does not count, remove them. And immediately put it in the freezer. The pork should take: low-fat 30%, bold 20%.

In the present Krakowski, who else remembers this, there are a couple of big blotches of fat. Then optimal to take the bacon. I have not found as much as necessary for the recipe, so I just went and got a piece of bacon. Garlic, of course, the sausage went, skin, too, and the rest cut in small cubes. And, given that the salty bacon (and what it still happens, if garlic, etc.?), salt this part of the meat, I did not. That is, of the weight of meat used in the calculation of the salt, the weight of fat subtracted. That's all the matters. And, if you go back to the requirements of GOST, the backfat will need 20%

What else need to prepare? Water. It's better to have the ice crushed even 10 percent of the chamber of raw meat. To prepare for long. Salt. All the salt recommended to take 2% of the total weight of raw meat. In half – nitrite and normal. But I, given the "fat factor" took nitrite 1%, sodium 0,8% (though I always do). Other: Sugar – 1% by weight of the raw black pepper and allspice is 0.8% of the weight of raw garlic dry 1% by weight of raw materials (but of garlic I took a third of this recommendation, even less – there really focus on your taste). And very little nutmeg, cardamom and coriander.

All the salt, I in accordance with the recommendations of Paul Kolbaskina added to the lean part of the meat. Don't know, maybe this shamanism, but worse than the sausage, in the end, it did. Mix well and again the refrigerator was removed.

And then, by the way, using the same advice Paul, and sugar, garlic, pepper etc added to the beef and mix well.

Get pork. It is necessary to remember a rule, which should guide the preparation of sausage. Temperature of the raw material for minced meat must not exceed 12 degrees. Less can be more – no. Here it is pork.

And shredded it through a large grille.

While the pork was twisting through the blades of the lattice, see, its temperature rose. And the fat, on the contrary, managed to almost freeze.

Well. All components of the stuffing "Assembly". I admit that the amount of fat I reduced. Almost half. Wanted.

And very well vyresil. Added ice water. But the temperature has gone up slightly, but that...

... did not prevent the quality emulsification of meat. And removed the stuffing in the fridge, closer to the freezer and back wall. Let Matures, stand.

As there was in that dumb movie? Twenty hours.... We stuff sausage with this wonderful device. Fast, convenient and the result is a dense uniform packing. Would recommend. It is worth having in the kitchen.

Here. And then put the sausage at least overnight at room temperature.

So that means condensed, was advicelas and a bit dried out.

...

And there comes the next morning, the heat treatment stage. Three steps it involves. The form of pale malt, so to speak. Put the sausages on the grill (for whom the opportunity is there – it is better to hang in the oven). About the temperature of the oven I say but about time... about time ... See the photo on the right of sausages sticking out of a probe? Without such a thermometer will be very difficult to get it right. It costs pennies and sold everywhere. Definitely buy, do not regret never.

So, the first step. Dry the sausage at a temperature in the oven is 60 degrees, to reach the inside of the loaves, or rather carriages, sausage – 47 degrees.

Here is the sausage look. The surface, indeed, become dry. Sausages little swell.

But the ponytails, if done correctly, will dry up. This, according to Kolbaskin, the main indicator of this is correct.

Second step. Roasting. The temperature in the oven – a little more than 80. Sausages inside temperature should be 60 – 61 degrees.

Such is the view.

And the third step. Cook. For a couple. A sausage, put the pan with water. Pour immediately the boiling water, so as not to waste time. The temperature in the oven is the same as when roasting. It is necessary to reach 70 – 75 degrees inside the sausage.

Ready.

In a sense, the heat treatment is finished.

Overnight sausage at room temperature, but not above 22, in limbo state. Preferably on a light draught.

Well, you see we spent the night ....

... eco shines.

...

But, again back to the tail. Dry. So everything went according to plan, if you believe the sausage a recognized authority.

Turn to Smoking. Here it is – the smoke machine. Normal box and a smoke generator. Nothing more. On the street smoke will be. Today about twenty plus and the sun – the most it.

Chip the third volume, is no longer necessary. The process should last no more than an hour. It is important not to smoke, and slightly podkoptit. To touch just smoke.

Here she is in the sun.

Put clay in the box. So.

Ignite, run. Smokey look how thick and fun went.

The box, of course, close but not tight and the hour let buzzing compressor, blows smoke.

This was formed. The fragrance is still sharp. The sausage itself was never hot, temperature environment.

And then the sausage goes "walk". Six hours at least to hang it is necessary to erode the sharpness of the smoke.

Summer is nice, warm breeze and all sorts of other amenities. But flies has not been canceled, therefore, to remove the product in a gauze bag is a must.

Nearly seven hours of sausage ventilated.

And actually here!

Sharp smoked the smell went away, and soon disappeared inside the product. It remains only a hint, an unobtrusive such note. But notice that the sausage is not yet completely ready. Her another night in the fridge to hold have internal fat juice "in a fist" to collect. Although, prams, revealed in the "on trial" flew away instantly. Angel you for a meal!

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