Smoked sausage: ways of smoking, secret recipes
Homemade smoked sausage is a time consuming process, and it all starts with the meat marinade. You can marinate and already obtained sausages, but it will be tastier to do it first.
Marinade and meat selection
It is important to choose the right meat and lard for the stuffing. As a result, you want a quality product, is not it?
Choose 2 types of meat - this will allow you to get a tender and juicy delicacy. Pork and any lean meat are ideal (veal, beef, bird). It turns out, not only meat plays an important role, but also the choice of lard. When choosing, be guided by taste preferences, if you like to feel the pieces in the product, then you need to buy lard from the main part of the carcass or it is also called cheekbone. Internal fat during cooking will be evenly distributed throughout the product, and will not be felt. Most often choose lard in relation to 30%, but no less 20%.
The main rule: do not use meat, which is frozen more 3 months or re-frozen at least once. As a result, it will be poor quality and tasteless.
Two ways to marinate
Homemade cold-smoked sausage requires long-term pre-salting. Otherwise you can get poisoning. Hot smoked sausage at home may not flash (another name for pickling), provided, that the temperature will be higher 70?.
The dry method involves approx 21 day of marinating. It will need salt and spices. Of course, spices you can pick up your own. Most often used on 1 kg of salt:
- Carnation - 5 city.;
- black pepper peas - 5 city.;
- sugar - 25 city.;
You can identify the eye and cloves and pepper to take a teaspoon, and sugar - table.
Rub the resulting mixture into pieces, they should be approximately equal in size. Put in a container in layers, and set the load on top. You can no longer check meat until the next bookmark. Don't be afraid, that the chosen recipe for smoked sausage will not work because of the spoiled meat. You will be given signs: smell, foam, mucus and mold. Salt should not allow this process, but maybe anything.
Across 5 days, the meat will settle and you need to complete the next step. Add more pieces to the container, but already pour the marinade at the rate: 200 grams of salt on 1 liter of water. Again, cover with cargo and do not disturb 2 weeks.
Cold and hot smoked sausage at home can be stitched in a wet way. The process is easier, but longer by about 5 days. You will need it 270 grams of salt and 1 liter of boiling water. The brine should be cooled and poured into a container with meat.
After salting, the meat should be cut and inspected. The color should be uniform. You can prepare a dish for the test (barbecue, fried steak). If it turned out salty, it should be soaked in plain water on 5-8 minutes. This will remove excess salt and you can start cooking minced meat, and then smoke the sausages.
Cold smoked sausage
Homemade sausage, prepared at a smoking temperature to 40?WITH, called cold-smoked sausage. This temperature is achieved by separating the smoking chamber and the hearth from the fire. Through a special pipe the smoke passes into the chamber and, thanks to him and the slivers, the smoked product turns out. The process will take from a few days to a month. Looking at what the temperature is and the semi-finished product.
It is better to hang the sausage on natural hooks or perches - it can be any branch. The entry of smoke should be constant and even, otherwise the cold-smoked sausage will be undercooked.
How to smoke meat in a hot smokehouse
You need to choose cod wisely. Smoking sausage at home never involves the use of coniferous trees and birch. This is used by either unscrupulous manufacturers, or professionals. Perhaps, you will be able to tame these species, but it is better not to take risks, Moreover, if a meeting of guests is planned. You can smoke with the use of fruit and berry trees, juniper, hazelnuts, alder, etc.. d. Cod can be prepared with your own hands, and you can buy ready-made in the store. How to make, think, everyone knows, here's what to add to the mixture:
- different species of trees, better without bark;
- spices: Bay leaf, cloves, black pepper peas;
- fruits;
- berries;
- nuts, example, almond.
It does not say, that you need to take everything. Each ingredient adds its own flavor. The made mix will add uniqueness of your dish.
Stuffing in the shell should be stuffed tightly, releasing all the air. Cold-smoked sausage loses a lot of moisture, and the stuffing is slightly reduced in size. Better, if you divide large sausages into small ones. They should be dried in a well-ventilated place nearby 5-7 days.
A golden brown color will be a sign of product readiness, wrinkled and dry shell.
If you want dried smoked sausage, it's a process, described above, swipe to 3-4 days, and then dry in a well-ventilated room. If there is a lack of air, mold will appear on the product, which can be removed with salt water. It takes about a month to dry the sausage, then eat.
Hot smoked sausage
Homemade hot smoked sausage is prepared much faster. It can not be salted, and add spices to the stuffing. All the same cooking temperature from 60?. The hearth and the chamber are very close. It is important to watch, to make the cod smolder, but did not burn. Cod is selected by analogy with the above method.
After stuffing the shell must be dried, enough 1-2 days. You can cook the sausage before drying. Hot smoked sausage does not like moisture. At high temperatures, it loses it very quickly, so do not add a lot of water to the stuffing. No need to dry after cooking, just cool down.
Store both options in the refrigerator. Cold-smoked sausage is stored for about a month, and hot - 7-10 days.
Hot smoked sausage at home can be your crowning dish, as well as cold. After all, yours is always tastier and healthier, than production.
Receptions
The recipe for cold smoked sausage can be chosen from many. Here is one of the easiest and proven.
Necessary ingredients:
- beef and pork 1:1. Let's take the recipe for 1 kg;
- Salo 0,5 kg;
- salt 100 city.;
- coriander - half an hour. l.;
- pepper - 2 h. l.;
- Carnation - 1 h. l.;
- water - 350-400 ml
Wash the meat and cut into pieces, first on such, to make it easier to repel. After, as reflected, cut meat and lard into small pieces. Put in a bowl and cover with spices, pour water and put in a cool place (refrigerator) day, covered with cling film. After stuffing into the cleaned shell, leaving no free space and air. We cook close 4 days.
Hot smoking recipe:
- pork 1 kg;
- salt 40 city.;
- sugar 6 city.;
- black and red pepper by 3 city.;
- starch 1 Art. l.;
- meat broth 120 city.;
- fresh garlic.
We make stuffing by double passing, add spices and mix thoroughly. At the same time gradually add the broth. Stir well to obtain a homogeneous mass. Stuff the intestines and send to smoke until fully cooked.
Fine dishes can be prepared in the smokehouse. Try it and you will not regret it, and if you are already a professional in this matter or you have your own recipe, then please write. Also share the undescribed subtleties and your chips.
