Рецепт Пепперони и Немецкой салями - Сыровяленые колбасы за 2 месяца. 6 серия. Давайте вялить вместе

Buy ingredients and casings at emkolbaski.ru Nitrite salt https://www.emkolbaski.ru/nitritnaya-... Pepperoni seasoning mix https://www.emkolbaski.ru/smes-dlya-p... German salami seasoning mix https://www.emkolbaski.ru/smes-pripra... Fat antioxidant https://www.emkolbaski.ru/antiokislit... Classic starter cultures for smoked and smoked sausages https://www.emkolbaski.ru/startyi-dly... Membrin casing https://www.emkolbaski.ru/membrin-50-... Let's Dry-Make Meat Together - Episode 4    • Давайте вялить вместе - 4!   Dry-Made Meat 1 Year - Tasting! "Pancetta, Episode 2". The taste and aroma of aged meat is unforgettable!    • Вяленое мясо 1 год - дегустация! "Панчетта...   Episode 1: Milano and Corsican Salami (recipe)    • Салями Милано и Корсика. 1 серия, 4 сезон ...   Episode 2: White Mold Sausage - Fouette, Felino, Finocchiona (recipe)    • Фуэт, Фелино, Финоккьона - сыровяленые кол...   Episode 3: Lukanka and Knuty (recipe) - dried sausages.    • Луканка и Кнуты - сыросушеные колбасы. Сер...   Episode 4: Interim results of curing sausages from Episodes 1-3 after 20 days.    • Через 20 дней сушеная колбаса готова. Пром...   Episode 5: Long-term curing from 3 months to a year - Ham, loin, Coppa neck. Bookmark and review in 1 month.    • Длительное вяление от 3 месяцев до года - ...   ________________ RECIPE Pepperoni and German salami – dry-cured sausages with a curing period of up to 2 months. Ingredients: Pork belly - 500 g Pork shoulder - 500 g Ingredients: ◾️Nitrite salt - 28 g/kg ◾️Pepperoni spice mix - 10 g/kg ◾️German salami spice mix - 7 g/kg ◾️Starter cultures "Classic for smoked and smoked sausages" - 5 g/kg ◾️Fat antioxidant - 3 g/kg Casting: Membrin, 50-55 mm in diameter; natural or any other artificial casing except impermeable polyamide is also suitable. Method: ◾️Cut the meat into strips 3-5 cm thick. ◾️Add all the dry ingredients to the sliced ​​meat and mix. ◾️Mince the sausage through an 8 mm mesh in a meat grinder and immediately stuff it into the casing using a sausage stuffer. ◾️For fermentation, place the sausage in a heating chamber or in an oven at 30 degrees Celsius for 10-72 hours. To prevent the casing from drying out, it's best to fill a tray with water and place it on the bottom of the oven. Ideally, hang the sausage rather than lay it down. You can use an electric heating mat or blanket for fermentation. You can judge successful fermentation by the condition of the loaf after 10-48-72 hours. The mince should turn red and the loaf will feel firm and rubbery to the touch. The pH of the minced meat at the end of fermentation should be 4.8…5.1. Next, dry the sausage at +6…+12°C, air speed of 0.1…0.5 m/s, and humidity of about 75-85%. If the casing is polymer, such as Membrin, the humidity can be lower, but not less than 50%. The sausage is ready to eat when it has dried by 30%. If you think the sausage is becoming sour, which can happen if you make it without a pH meter, simply vacuum-pack it and refrigerate it for 2-3 months. During this time, the acidity will decrease and the flavor will improve dramatically. _______________________ Song: Markvard & Kvarmez - Brighter Days Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link:    • Markvard & Kvarmez - Brighter Days (Vlog N...