Sausages homemade "Esenin" boiled-smoked

131 - 1500 минут 50 порции

Awesome delicious sausage, flavorful, tender! Used protein shell d=45mm

Ingredients for Sausages homemade "Esenin" boiled-smoked

Step by step instruction of cooking Sausages homemade "Esenin" boiled-smoked

Шаг 1

All the meat mince with a lattice of 7-8mm;

In a dry bowl, mix dry ingredients, pour in the mixture;

Шаг 2

Interfere with long and carefully, gradually adding iced water to absorb all free moisture and form a sticky and thick consistency of the mixture;

Remove the ground beef in the fridge for a day;

Re-crank the meat through a meat grinder with a grid of 5mm;

Protein shell, soak in water for a few minutes, squeeze the water;

Шаг 3

One of the sausages to stick the temperature sensor to hang sausage in a smoke chamber;

Smoked on alder chips:

1st hour at 50*C With outdoor air dampers.

2nd hour at 60*C (damper close);

3rd hour at 70*C;

4th and then at 80-83*C until the internal temperature of the loaf 68-69*C;

Шаг 4

Sausages cool quickly under the cold shower, wipe, put into the refrigerator for 8-10 hours;

If there is not a smokehouse, it is enough to put the sausage on the grill oven and the same temperature regime;