Semi-smoked sausage kazinskogo

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Semi-smoked sausage

Ingredients for Semi-smoked sausage kazinskogo

Video of cooking Semi-smoked sausage kazinskogo

Step by step instruction of cooking Semi-smoked sausage kazinskogo

Шаг 1

Meat pieces salted with a mixture of salt and nitrite salt separately for
1-2 days at temperature +2 - +4gr With

Шаг 2

After salting the beef grind in a meat grinder with a grid 2-3mm
Pork cut into pieces 16-20mm

Шаг 3

Mix the beef for 2-3 minutes
Add in shredded pork, beef and spices, stir for another 2-3 minutes
Temperature of meat after mixing should not exceed 10gr S.
Send the meat in the refrigerator with the temperature +2-+4 gr With a couple of hours.
Then we fill the meat weight of artificial or natural demoronizer sheath diameter 45-60 mm

Шаг 4

Knit dense loaves which are warmed and dried in the smokehouse heating
no smoke
Once the shell is dry to the touch, is served smoked and smoke 60-90 minutes
depending on the diameter of the stick at 75 - 85гр With

Шаг 5

After the initial smoked sausage cook in water or steam at +75-85гр C to raise the temperature in the center of the loaf to +68-70g S.

Шаг 6

After cooking the loaves cooled for 2-3 hours at a temperature not above 20oC With
Then the loaves are smoked at 37-50 ° C 12-24 hours.

Шаг 7

Usually enough 10-12 hours
The sausage is dried for 1-2 days at a temperature of
+12 ° C and humidity of 75% - 78%