Cooked pork sausage with bacon (wet salted)

Category: Cold meals and snacks
Cooked pork sausage with bacon (wet salted)

Ingredients

low fat pork Your weight
nitrite salt 0.6% according to the formula
sugar (maltodextrin) according to the formula
water according to the formula
fresh lard 10-15% by weight of minced meat
any favorite spices (I have a composition taste
shell d45 as needed
twine
temperature probe
oven thermometer

Cooking method

  • We cut the meat into pieces of 150-200 grams.
  • Making a pickle.
  • Formula for calculating salt and water
  • Water
  • Water, l = meat weight, kg * 0.4
  • Salt
  • Salt, g = water, l * 85
  • Add sugar
  • Sugar, g = water, l * 10
  • Based on 10g per 1 liter of water
  • I put maltodextrin instead of sugar.
  • Sugar is put so that nitrites do not oxidize, the correct microflora develops, the salty taste softens and the color of the meat improves.
  • Fill in the meat. It is better to take dishes that are narrow, but high, so that the meat is completely covered with brine. If it doesn't work, then put a plate on top and press down. Close the lid. Turn the pieces every day.
  • We put the meat in the refrigerator at a temperature of 4-6 degrees for 5-7 days. I had 8 days. Flight is normal)
  • We take out the meat. We take out, rinse and let the water drain, putting the meat in a colander. I put the colander in the refrigerator.
  • Pass the meat through the middle grate of the meat grinder (3mm)
  • Add spices and mix.
  • We put in the freezer for 20-30 minutes.
  • We take out and grind in portions with a chopper or blender until puree.
  • We make sure that the temperature of the minced meat during mixing is not more than 12 degrees.
  • The finished minced meat is sticky, but rinses off well from hands and dishes with cold water.
  • Cooked pork sausage with bacon (wet salted) Add lard and mix.
  • Cooking lard
  • Cut the frozen fresh lard into cubes. I cut about 1 by 1 cm, but it can be larger.
  • We put in a bowl and pour over boiling water, stir until the pieces begin to separate. We rinse with cold water.
  • We lay out on the surface, trying not to contact the pieces with each other and lightly salt with ordinary salt.
  • Place in the freezer.
  • This is necessary so that the lard "pours in" and does not fall out after cooking.
  • We take out and stuff the shell with a syringe or a meat grinder with a nozzle.
  • Make sure that no air gets in. If air has entered, then pierce these places with a needle. Don't get carried away!
  • Hang the loaves at room temperature for 2-3 hours. We need this for two purposes. The minced meat will thicken and settle. If the donkey is strong, then tie the twine below. The meat must be warmed up at room temperature. If this is not done, then sodium nitrite will precipitate during sudden heating. And with this approach, nitrite, on the contrary, decomposes with gentle heating.
  • We insert a thermometer probe into one of the loaves. It is advisable to use another additional thermometer for the oven.
  • Temperature is the most important component of an excellent result !!!
  • Put it in a cold oven. Raise the temperature smoothly. I am using convection mode.
  • 30 minutes - 40 degrees.
  • 30 min -60 degrees
  • the second hour is 70 degrees.
  • Then we raise the temperature to 80 degrees and cook until the temperature inside the loaf reaches 68-69 degrees.
  • We get it. We make a cold shower.
  • We wipe it off and send it to the refrigerator until it cools completely and ripens (at least 12 hours)
  • We take out, cut and enjoy delicious homemade sausage.
  • Cooked pork sausage with bacon (wet salted)
  • We enjoy life and delicious food)

Note

I have long wanted to make sausage with bacon. I cooked the lard a month and a half ago, put it in the freezer and still nothing. Once upon a time such a method caught my eye. I really wanted everything to work out and the bacon did not fall out of the sausage piece. It's finished! Lard as "poured". What else to say? Delicious.The recipe is fancy. Highly recommend!

Zhannptica
Angela, have you conspired today? Bomb us with meat delicacies !!!
Can't figure out the total time in the oven? I tried to do it in the oven and somehow dried it out. In the water I was somehow more pleased with the result. Got it !! I'll do three options !! In the water, in the airfryer, and in the oven, I'll try again, I have a lot of eaters, they'll gobble up
We are also pleased with the sausage with lard))))
Stavr
Sausage is a feast for the eyes! I, too, slowly began to play sausage, I have to buy a syringe, and then ..........
ang-kay
Jeanne, Konstantinthanks for the praise)
Quote: Zhannptica
Can't figure out the total time in the oven?
So the time depends on the temperature set inside. Sometimes the process goes on for three hours, and sometimes it takes five. How warmed up in the room, how you raise the temperature.
Quote: Zhannptica
In the water I was somehow more pleased with the result.
And somehow I am not on friendly terms with cooking in water. You need to constantly monitor.
Zhannptica
So it took me five hours)) and it seemed to be made from the neck, but it turned out dry, very much)
And it was packed into a protein shell, 8-10 cm somewhere. Well, okay, it even somehow stimulates me to try and change something !!!

except proteins, I no longer bind

ang-kay
Try it, of course. I'm not dry. Perhaps you overheat at the first stage or during mixing.
velli
Angela, I once made a boiled Tea Room, only the meat was dry salted, and basically I did everything like you, only my sausage came out dryish and not very juicy. Maybe more liquid should have been added. Now I'll try to make it according to your recipe. Using the wet salting method, I made Chicken Cream, everything was different here! And juicy and tasty, and there were no pores at all. I filled it with a syringe. I am very grateful to you for the recipe for such a sausage !!!
ang-kay
valentine, I will be glad if it works out and like it.
Gayane Atabekova
ang-kay, Please tell me what spices are you putting. I put 2 cloves of garlic, black, allspice, red pepper and cardamom on 1kg of forsh. I also use nitrite salt. And yet it seems that the taste is not the same as that of the store. Probably because they add flavors and enhancers. I'm afraid I won't be able to achieve perfection in taste.


Added Thursday, 04 Aug 2016, 01:36 PM

ang-kay, And your sausage is very beautiful. Unfortunately I don't know how to exhibit photos, otherwise I would have boasted of my sausage and ham.
ang-kay
Gayane Atabekovathanks for the praise. You need to insert photos through the gallery. Log in to your profile, gallery, select, upload. Then copy the link and paste it on the forum where you need it.
For spices. I am currently using a mixture of "hunting sausages". It contains black pepper extract, garlic and maltodextrin (essentially dry syrup). I definitely add nutmeg. And the rest is a matter of taste. I really like my taste. Unfortunately, we are all used to store sausage, but in addition to nitrites, which practically disappear when working with meat and smooth heating, there are beef or pork flavors, phosphates and various taste improvers, and there is almost no meat at all. The output of the finished product in relation to raw materials is 130%. We love her anyway. Forgot the taste of the natural. Therefore, it seems that ours is not so tasty. But not harmful)
Gayane Atabekova
Thank you very much for your reply.

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