تويتر
صناعات غذائية( meat smoking )
تابعونا من خلال منصة زاجل الإجتماعية و منصة زاجل فيديو
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تعليق
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Ingredients per 1000g (1 kg) of meatlean pork trimmings (butt) 400 g 0.88 lb. beef (chuck) 400 g 0.88 lb. pork back fat or fat trimmings 200 g 0.44 lb. Instructionssalt 28 g 5 tsp. Cure #2 2.5 g ½ tsp. dextrose (glucose), 0.2% sugar, 0.2% white pepper 2.0 g 1 tsp. black peppercorns 4.0 g 1 tsp. whole fennel seeds (dried) 3.0 g 2 tsp. garlic 2.0 g 1 small clove red wine (Chianti) 25 ml 1½ Tbsp. T-SPX culture 0.12 g use scale - Grind meat and fat through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
The following spice and herb combination can be found in some recipes:
spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.
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