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Watch the video at: Rutube https://rutube.ru/video/d426a28d833b2... Zen https://dzen.ru/video/watch/6918765e3... ________ Video: Dry-cured duck breast using the RAPID method:    • Утиная грудка сырокопченая. Технология Рап...   ________ Buy: "Knakers" seasoning mix https://www.emkolbaski.ru/dlya-knaker... "Currywurst" seasoning mix https://www.emkolbaski.ru/sosiski-sme... "FS GOST" No. 4 https://www.emkolbaski.ru/fosfatyi-ko... MEMBRIN, 26 mm https://www.emkolbaski.ru/membrin-26-... ________ RECIPE. Duck Sausages Raw Materials: Duck Breast – 1 kg Ingredients: • "Knacker" seasoning mix – 8-10 g. Currywurst and "FS GOST No. 4" seasoning mixes also work well for duck; dosages per 1 kg of minced meat are indicated on the labels. • Nitrite salt – 20 g • Water – 250 ml Casting: MEMBRIN sausage casing 26 mm or any other artificial casing with a caliber of 18 to 26 mm. Natural lamb casing is also excellent for sausages. Technique. Before grinding, cool or defrost the meat to a temperature of 0 to +4 degrees Celsius. While still cool, grind using a meat grinder using the finest 3 mm grinder mesh. When creating finely emulsified sausage and cooked sausage mince, it is important to monitor the temperature very carefully. Finely emulsified mince is created in two grinding stages. 1. The initial meat temperature before the first grinding should be 0 to -3 degrees Celsius. After the initial grinding, the mince should be at +8 degrees Celsius. 2. For fine grinding, you will need a blender or mixer with large planetary blades. Add all ingredients at this stage. IMPORTANT! ⁠Complete the emulsification of the finished mince mixture. It's necessary when its temperature reaches +15 degrees. It's worth describing the process of minced meat emulsification in more detail. Initially cooled minced meat after the initial grinding using a meat grinder must be cooled again, as minced meat overheated during grinding rarely produces tasty sausages. To do this, place the minced meat in bags in layers no thicker than 1-2 cm. Then freeze for 30-60 minutes until the minced meat temperature reaches 0...-3 degrees (this minced meat remains pliable). The quality of the minced meat emulsion (and sausage mince is an emulsion) depends on the sharpness of the knives and the grinder grid. The sharpness of the blender blades also affects the quality. Make sure your tools are sharp; over-ground minced meat leads to defects such as bouillon swelling during cooking (when the minced meat releases moisture, resulting in a dry sausage product). Re-grinding is best done on a high-power grinder. Blender with sharp blades. Using a blender, blend the minced meat with the ingredients until it reaches a temperature of +8°C and continue blending until the minced meat reaches a temperature of +12°C to +15°C. The signal to finish whipping the minced meat emulsion should, of course, be the satisfactory "development" of the minced meat. But "development" isn't the only important factor; the most important thing is to maintain the minced meat's temperature range, as the emulsification process only begins at 8°C. The emulsion can be considered complete if its temperature is 12°C to 15°C—no higher or lower, otherwise you'll get a defect called "broth swelling." If "broth swelling" occurs, the emulsion will release moisture, and the sausages will be dry and tasteless. Measure the minced meat temperature with a thermometer with a metal probe. Stuffing. Prepare the casing according to the instructions on the label. Crinkled Do not soak the casing! Sausages can only be properly stuffed using a sausage stuffer. • Heat treatment steps for permeable casings: Read the rest of the recipe in the first pinned comment. ________ Cool Dynamic Futuristic Sports Beat _ Spark by tubebackr & Tetuano