KIT: Nitrite salt, Collagen casing, Spice Mix, Twine for sausages, for making homemade "Hunters" sausage

The set is designed for about 3 kg of minced meat for tasty and aromatic sausages.

Having a ready-made set is very convenient and economical. The composition contains everything you need for mouth-watering hunting sausages: the necessary casing with the required diameter is selected, there is a special mixture of spices that will make your sausages unusually fragrant, and there is also a recipe for super tasty sausages (read below)

The set includes:

Collagen casing (diameter 19mm,  length 10.6m) 

Nitrite salt - 100 grams;

Spice Mix for Hunting Sausages - 20 grams;

Cotton twine for sausage - 10 meters;

Cooking recipe in the description (read below)

RECIPE: HUNTER SAUSAGES

Raw materials (per 1kg)

1st-grade beef - 300g

Low-fat pork - 100g

Semi-fat pork - 350g

Bacon (lard)- 250g

Spice Mix for Hunting Sausages - 4g

Nitrite salt - 20g

Sheath diameter - 19-22mm

GRINDING:

The veined beef and lean pork meat are crushed in a meat grinder with a 2 mm grate, fatty pork is crushed into 5 mm pieces, the lard is cut into 4 mm cubes and everything is salted with nitrite salt. Salted meat is aged for 24 hours at 3-4 °

MIXING:

Chopped beef and pork meat, bacon, together with the spices specified in the recipe, are mixed until a coherent uniform mass of minced meat is formed. The casing is stuffed with a syringe. The air trapped in the loaf along with the minced meat is removed by puncturing the casing.

DRAFT:

After mating, the loaves are subject to precipitation for 4 hours. at a temperature not higher than 10-12 °.

ROASTING:

After settling, the loaves are fried at 60-90 ° for 30-60 minutes. At the end of frying, the loaves turn red and have a completely dry shell. The temperature in the center of the loaves should not be higher than 40 °

  

COOKING:

After frying, the loaves are boiled with steam or in water at 70-85 ° for 40 to 80 minutes, depending on the shell. A temperature of 68 ° inside the loaf indicates that the sausage is done.

COOLING:

Cooked sausage cools down under a cold shower or indoors at a temperature not exceeding 12 ° for 3-4 hours.

SMOKING:

The remaining sausage is placed in smoking and roasting chambers for smoking with hot smoke at 35-50 ° for 12-14 hours.

DRYING: After smoking, the sausage is dried at 12-15 ° in rooms with good air exchange for 2 to 4 days.

Bon Appetit!