Hello everyone, with you the channel With your Grandfather For lunch! The most famous sausage from the USSR. She was loved in the Soviet Union, and she is still loved in Russia. I cook raw smoked Brunswick sausage step by step and in great detail. In technology, I use single cold sanitary smoking. If you are interested in how to cook this dish at home - then rather turn on this video and start watching! #sausage recipe#brunswick sausage #recipe #food #kitchen #recipe for brunswick sausage #alexandrchernov #sausage recipes #brunswick recipe #sausage #foodgasm #yummy#foodpic #foodporn #cooking #instafood #hungry #delicious #nom #foodie#nomnom #pleasant appetit #instagram #sdedomzabedom
The video uses music: Royalty Free Music by www.audiomicro.com/royalty-fr ...
Musical composition ES_Golden Dime - Dez Moran,
ES_Forca! - Sandance, ES_Tus Besos (Instrumental Version) - Lu-Ni
And also ES_Coffee for Two - Epocha
belongs to www.epidemicsound.com/
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Cooking time: 50-60 days
ingredients:
Raw material:
Beef veneered .......... 450 gr
Pork n/a ............................... 250 gr
Pork spine fat .............. 300 gr
Nitrite salt ........................... 35 gr
Sugar .......................................... 2 gr
Black or white pepper................. 1 gr
Cardamom or nutmeg ....... 0.3 g
Collagen shell ............... diameter 45-50 mm
Technology:
Pieces of beef and pork are salted with nitrite salt and add sugar separately for 5-7 days at a temperature of +2 - +4 S
The bacon is salted for 5-7 days at +2 + 4 g With
Salted and aged beef and pork meat is ground in a meat grinder with a 2 mm grate separately. Frozen bacon cut into cubes 4-5 mm.
Beef is stirred until protein filaments appear at a temperature below + 12C for 3-4 minutes. Add spices and mix. Add the pork and stir for 2-3 minutes. Make a crumbled bacon. The bacon should be mixed thoroughly, until it is evenly distributed in the meat mass. The temperature of the minced meat should be as low as possible, preferably up to + 8C. The minced meat tightly packed in a container is sent to the refrigerator for 24 hours at + 2 + 4C.
Next, we fill the collagen shell or icel with a diameter of 45-50 mm with meat mass and form dense loaves. Make punctures to remove air.
Tightly stuffed loaves are placed in the refrigerator on the lees and kept at a temperature of + 3- + 4C for 5-7 days. At the same time, the loaves move in the chamber. The loaves turn red and thicken.
At the end of the precipitation, the loaves are smoked with thick smoke from the combustion of sawdust. 2-3 days at a temperature of +18-22C.
After smoking, the loaves are dried at a temperature of + 10-12C and a humidity of 75% for 25-35 days.
The yield of finished products to the weight of spent raw materials is 60%.
Enjoy your meal!
0:00 - intro
0:45 - ingredients
1:07 - meat ambassador and minced meat preparation
2:25 - preparation of a spice mixture
2:55 - mixing minced meat
5:23 - stuffing minced meat into the shell
6:28 - hanging loaves for fermentation
7:08 - sanitary sausage smoking
7:30 - sausage maturation
9:28 - review and tasting of the finished sausage.
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Негізгі бет BRAUNSCHWEIG smoked sausage | Recipe of 1938 | Cooking at home
Пікірлер: 50