Сочные домашние сардельки Кнакеры. Как сделать корочку, чтобы сардельки "хрупали" при укусе.

✔️Video "5 Reasons for Marriage. Doctor's Course" -    • Мастер-класс Докторская. 5 ОШИБОК новичков...   ✔️Video "Dry-Smoked Duck Breast. Smoking with Bacon. Rapid Technology." -    • Утиная грудка сырокопченая. Технология Рап...   __________________________ Buy on the EMKOLBASKI website: ✔️MEMBRIN casings https://www.emkolbaski.ru/kolbasnaya-... ✔️KNAKERS seasoning mix https://www.emkolbaski.ru/dlya-knakerov/ ✔️Pork casings https://www.emkolbaski.ru/svinaya-che... ✔️Nitrite salt https://www.emkolbaski.ru/sol-nitritn... __________________________ Knakers sausages Raw materials: Pork shoulder - 1 kg Ingredients: ▪️Water - 300 ml ▪️Nitrite salt - 18-20g ▪️Knacker seasoning mix - 10g This mix already contains the minimum permissible amount of phosphate, which is necessary for moisture binding in finely ground meat. ✔️If using phosphate-free seasoning mixes, add 3g of food phosphate per 1 kg of meat. This will help retain all the water added in the recipe, resulting in juicy sausages. Cassage: 34-36mm pork casing (in the video); any other size of pork or beef casing will work. Or use Membrin artificial universal casing. Membrin smokes well, but is not edible and will not "knacker" when bitten. The sausage must be removed from this casing. Method. Before grinding, the meat must be frozen. The core temperature should be around 0 degrees Celsius. This temperature will ensure that the meat does not overheat during grinding and that you do not develop "broth swelling" during cooking. Grind the meat through the finest mesh (3-4 mm). Before grinding the meat a second time using a blender, it is best to separate the minced meat into layers in bags and refreeze it until its temperature is close to freezing, but still pliable. Grind the minced meat a second time using a high-power planetary blender. ✔️Monitor the temperature of the minced meat. It should not exceed 15 degrees Celsius during grinding. ✔️You can use snow or ice for cooling; include their volume in the calculated volume of water. ✔️If the temperature is already close to critical and the grinding process is not yet complete, stop, cool the minced meat, and then continue grinding. Add salt, water, and spices during the secondary grinding process in a blender. Mix until the minced meat is homogeneous and reaches an emulsified consistency. Soak natural casings in warm water before stuffing for the time recommended on the packaging. Membrin artificial casings are ready for stuffing without soaking. Heat treatment in the oven. Dry the sausages at 35 degrees Celsius until the surface is dry. Then add water to the pan and cook the sausages in a steaming oven at 80 degrees Celsius until they are cooked through, reaching an internal temperature of 69-72 degrees Celsius. Heat treatment of sausages in a heating chamber. Stage 1 - DRYING is carried out at 35 degrees Celsius until the surface is dry. Stage 2 - ROASTING (SMOKING) is carried out with smoke at 80-85 degrees Celsius for 12-22 minutes (18 minutes is optimal for color intensity and smoke flavor). Stage 3 - COOKING is carried out at a temperature of 80 degrees Celsius until the sausages are done, and until the internal temperature reaches 69-72 degrees Celsius. Heat treatment in the oven + smoking. Sausages can be cooked in the oven and then smoked in any container (e.g., a cardboard box or plastic crate). A labyrinth smoke generator, wood chips for the "labyrinth," a couple of candles, and strong nerves are suitable for this type of smoking. Operate fire safety. To impart a smoky flavor and aroma to the finished product, smoking it this way for 20-30 minutes is sufficient. ✔️The smoke will adhere better to the still-hot product, proven! ✔️These juicy sausages, which squeak when you bite into them, are best served hot. _________________ Track: Drive — Markvard [Audio Library Release] Music provided by Audio Library Plus Watch:    • Drive  — Markvard | Free Background Music ...   Free Download / Stream: https://alplus.io/drive