Praktyka u Praktyka - Parówki z Szynki
472.8 هزار بار بازدید -
6 سال پیش
-
Sausages made of ham -
Sausages made of ham - another proof that hot-dog like sausages are not a cold cut made of leftover meat, but made of a good, rich meat. Made without pickling salt or nitrate, they can provide a delicious taste experience without preservatives.
I urge you to do it on your own - you won't regret it :-) Ingredients:
Ham 2 kg,
bacon 0.2-0.3 kg.
Spices:
Salt 17 g / kg (table salt, curing or a mixture of both 50/50,
ground black pepper 1-2 g / kg.
Preparation:
Grind the ham on 8 holes, season and place in the fridge for 12-24 hours. The next day, grind the chilled fat on 2.7-3mm holes, and then grind the ham on the same holes. additionally, it is good to grind them with the addition of cool water or (better) crushed ice.
Water (ice) in the amount of 100 ml per / kg of meat. Grinding together with ice particles additionally cools the meat and improves its cohesiveness and structure. When kneading, we can still adjust the amount of salt or pepper. Stuff mutton intestines or collagen casings.
You can also stuff cellulose casings for sausages and polyamide casings (for brewing only).
Divide the filled intestines into loops and prick it with a toothpick.
Hang them up at room temperature for about 1 hour (until dry) and place in a smokehouse heated to 70 degrees Celsius. We smoke for an hour and then steam for 10 minutes (temperature around 80 degrees C) steam the chilled sausages for 15-20 minutes and steep immediately for 20-25 minutes.
Smoked sausages store better, refrigerated in a closed container for 1-2 days, vacuum-packed for 2-5 days, and for longer periods better when completely freezed.
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BLOG - https://nomart.pl/wordpress/
T-SHIRT - https://nomart.redcart.pl/c/554/koszu...
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INSTAGRAM - Instagram: nomart.pl
I urge you to do it on your own - you won't regret it :-) Ingredients:
Ham 2 kg,
bacon 0.2-0.3 kg.
Spices:
Salt 17 g / kg (table salt, curing or a mixture of both 50/50,
ground black pepper 1-2 g / kg.
Preparation:
Grind the ham on 8 holes, season and place in the fridge for 12-24 hours. The next day, grind the chilled fat on 2.7-3mm holes, and then grind the ham on the same holes. additionally, it is good to grind them with the addition of cool water or (better) crushed ice.
Water (ice) in the amount of 100 ml per / kg of meat. Grinding together with ice particles additionally cools the meat and improves its cohesiveness and structure. When kneading, we can still adjust the amount of salt or pepper. Stuff mutton intestines or collagen casings.
You can also stuff cellulose casings for sausages and polyamide casings (for brewing only).
Divide the filled intestines into loops and prick it with a toothpick.
Hang them up at room temperature for about 1 hour (until dry) and place in a smokehouse heated to 70 degrees Celsius. We smoke for an hour and then steam for 10 minutes (temperature around 80 degrees C) steam the chilled sausages for 15-20 minutes and steep immediately for 20-25 minutes.
Smoked sausages store better, refrigerated in a closed container for 1-2 days, vacuum-packed for 2-5 days, and for longer periods better when completely freezed.
SHOP - https://nomart.pl/
BLOG - https://nomart.pl/wordpress/
T-SHIRT - https://nomart.redcart.pl/c/554/koszu...
FACEBOOK - https://www.facebook.com/Nomart-Artur...
INSTAGRAM - Instagram: nomart.pl
6 سال پیش
در تاریخ 1397/03/11 منتشر شده
است.
472,865
بـار بازدید شده