ТОП-5 закусок к ПИВУ из мяса и рыбы

Friends, these snacks can be prepared in just two days and with almost no equipment. Instead of an oven, you can use a meat and vegetable dehydrator. This set is perfect for a fun group, and will also give you a great energy boost on a hike or fishing trip. Ingredients for meat chips: 1. Lean pork - 670g 2. Nitrite salt - 8g (12g/kg) 3. Table salt - 8g (12g/kg) 4. Black pepper - 1g (1.5g/kg) 5. Chili pepper - 0.5g (1g/kg) 6. Coriander - 1g (1.5g/kg) 7. Soy sauce - 50ml (80ml/kg) 8. Paprika - 8g (12g/kg) 9. Honey - 1 teaspoon Ingredients for dried "pivchiki" sausages: 1. Beef - 750g 2. Lean pork - 750g 3. Nitrite salt - 15g (10g/kg) 4. Table salt - 15g (10g/kg) 5. Nutmeg — 1.5g (1g/kg) 6. Coriander — 1.5g (1g/kg) 7. Black pepper — 3g (2g/kg) 8. Fresh garlic — 6g (4g/kg) Ingredients for deep-fried sausages: 1. Beef — 300g 2. Lean pork — 300g 3. Table salt — 10g (16g/kg) 4. Nutmeg — 0.5g (1g/kg) 6. Coriander — 0.5g (1g/kg) 7. Black pepper — 1g (2g/kg) 8. Fresh garlic — 2g (4g/kg) For the dough: 1. Flour — 200g 2. Salt — 5g (0.5g) tsp) 3. Sugar - 15g (almost 1 tbsp) 4. Baking powder - 10g 5. Egg - 1 6. Milk - 300ml Ingredients for red fish: 1. 1 kg of any red fish 2. Salt - 2 tbsp 3. Sugar - 1 tbsp 4. Cognac or vodka - 100ml For fish strips, add 2g of black pepper per kg to the minced meat. Mix the minced meat for each dish with spices and salt and salt in the refrigerator at 2-4°C for 16-24 hours. Salt the fish for at least 20 hours. Dry in the oven with the lower and upper heating elements turned on, always with convection on, and the door ajar 5-7 cm, at 50-55°C for 6 hours. It's best to use parchment paper with a special coating to prevent anything from sticking. After 3 hours, turn the pies and the minced fish layer over. Dry in a dehydrator at 50-55°C for 8-10 hours. Eat immediately. Storage: Dried products can be stored in the refrigerator at 2-4°C for over a month in paper, or in a vacuum for up to six months. Store in paper at 20-25°C for up to 3 days, or in a vacuum for up to 2-3 weeks. Store deep-fried fish and sausages in the refrigerator at 2-4°C for up to 7 days. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... -------------------------------------------------------------------------------------------------------------------------------------------- Come visit and follow me: My Instagram:   / kolboboss   or @kolboboss VKontakte Group: https://vk.com/domkolbasa ---------------------------------------------------------------------------------------------------------------------------------------------- My dry-curing chamber:    • Камера для сыровяла. Моя климаткамера.   Dry-cured and dry-smoked meat products:    • Сыровяленые и сырокопчёные мясопродукты   Cooked Sausages and hot dogs:    • Вареные колбасы и сосиски   Cooked and smoked sausages:    • Варено-копченые колбасы   Signature products:    • Авторские колбасы   Theory and reviews:    • Теория и обзоры   Pork-free products:    • БЕЗ СВИНИНЫ   If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alfa: 4779 6426 9238 0702 (Ursul Maxim Sergeevich) Thank you!