Whatever superlatives to write about Smadovska Lukanka will not be enough. In all probability, this is one of the first raw dried meat delicacies produced in Bulgaria for sale. Over the years there have been several changes to the recipe, but anyway Smyadovska sausage remains a classic.
The following products are required for 3 kg of sausage:
1 kg of beef
1 kg pork leg or shoulder
0.7 kg pork breast without bone and skin
0.3 kg hard bacon (preferably back)
3-4 cloves of garlic
9 g of black pepper
3 g of cardamom
10 g of sugar
50 g of yogurt
I offer you 5 options for salting 3 kg of meat. Choose the one you want:
1.) Plain salt 55 g for 3 kg of meat or 18 g / kg. It works, but when the sausages dry out, they will lose their appetizing color.
2.) Whoever wants to keep the color of the meat red at the final stage of drying and the sausage to look like bought from the store, must add nitrite salt. In this case, the salt will look like this:
30 g of nitrite salt
25 g of table salt
3.) Cooking salt 55 g and 1.5 g of Chilean nitrate (sodium nitrate). Nitrate plays the role of the nitrite salt. Half a gram of nitrate per kilogram of meat. Do not put more, because it becomes dangerous to health! This is the old classic version for canning the Smyadovska sausage.
4.) Smoked salt 55 g (with or without nitrate if desired). The Smyadovo sausage in its original form is smoked.
5.) Smoked salt 55 g, 1.5 g of nitrate and 0.7 g of starter culture. Keep in mind that once you add a starter culture, the salt should NOT be iodized. Yoda inhibits the development of the starter culture.
For salting, I personally will now use option № 5.
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Негізгі бет 112 # Smyadovska Lukanka (sausage ripening) - Homemade version of the delicacy - SUB - Yami Yami
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