Content
- 1 Benefits of making homemade cold smoked sausage
- 2 How to make homemade cold smoked sausage
- 3 Selection and preparation of ingredients
- 4 Cold smoked beef and pork sausage
- 5 Homemade cold smoked sausage with ginger
- 6 DIY cold smoked smoky sausage
- 7 Cold smoked Krakow sausages
- 8 Useful Tips
- 9 Storage rules
- 10 Conclusion
Many people like cold smoked sausage more than boiled and boiled-smoked sausage. In stores, it is presented in a very wide range, but it is quite possible to prepare a delicacy on your own. This will require special equipment, high quality products and a lot of time, but the result is worth the effort.
Benefits of making homemade cold smoked sausage
Cold smoked homemade sausage compares favorably with store-bought sausage in the following parameters:
- independent choice of raw materials allows you to control the freshness and quality of meat, lard;
- there is an opportunity "empirically" to choose the optimal combination of ingredients, spices and their proportion;
- the finished product turns out to be completely natural, while the purchased one inevitably contains preservatives, dyes, flavors.
To prepare homemade sausage in a cold way, it is not even necessary to acquire a special smokehouse and smoke generator. Although, of course, for a beginner, this is the best option. Experienced professionals can cook sausage even in a homemade smoking cabinet. But in this case, the process must be constantly monitored.
How to make homemade cold smoked sausage
The preparation of any product by the cold smoking method requires strict adherence to technology. If deviations from the algorithm are allowed, it will not be possible to achieve full readiness and destroy the pathogenic microflora. And in the latter case, cold smoked sausage will already be hazardous to health.
Cooking technology
The cold smoking method involves the treatment of the product in the smoking cabinet with low-temperature smoke. It is formed as a result of smoldering sawdust at the bottom under the influence of minimal draft and practically without air access.
For cold smoking, it will be more convenient to use a smoke generator.
Processing temperature - within 18-22 ° С. Trying to speed up the process by picking it up is a bad idea. In this case, cold smoked sausage will not work, it will simply be cooked.
Selection and preparation of ingredients
The taste of the finished cold smoked sausage directly depends on the high quality of raw materials. By-products are categorically not suitable for her, only fresh (not frozen) meat is needed. It is not taken from the youngest animals for homemade sausage - otherwise, due to the lack of density and richness of taste, the sausage will turn out to be watery.
Part of the mascara also matters. The best beef for cold smoked homemade sausage is from the back half (except for the shanks), pork - from the shoulder blades, sides, brisket. Fresh meat is pink-red, without a "rainbow" or greenish tint.
Suitable lard for cold smoked sausages - from the neck or back of the carcass. Previously, it is left for 2-3 days in a cool room at a temperature of 8-10 ° C.
The best shell is natural gut, not collagenous. It is more convenient to buy it in a store. There it undergoes special processing and calibration. Cold smoked sausage can be stored for a long time, so beef intestines are the best option for it, they are stronger and thicker
Pretreatment of meat for cold smoked sausage consists in dividing it by grades and removing cartilage, veins, tendons, membrane membranes, layers of fat, "growing" inside. Also remove those parts that turn into jelly or glue during heat treatment.
How and how much to smoke cold smoked sausage
It takes 2-3 days to smoke cold smoked sausage in a smokehouse, the first 8 hours - continuously. Sometimes the process takes 6-7 days, in exceptional cases it can take 8-14 days longer. It depends on the size of the sausages themselves, their number in the smokehouse, the dimensions of the smoking cabinet.
Since it is impossible to determine exactly how much to smoke cold smoked sausage in time, readiness is assessed visually. Outside, the shell acquires a yellowish-brown tint, the meat inside is a very dark red. The surface is dry, when you try to compress it, it only slightly crumbles, there are no traces left.
In the process of cold smoking, the meat is dehydrated as much as possible. There is almost no moisture in it, only fat. It acquires a characteristic taste and is saturated with the aroma of smoke, smoking substances.
Smoke enters the smoking cabinet from a smoke generator or through a long (4-5 m) pipe from a fire, barbecue. Only in this case will it have time to cool down to the required temperature.
Cold smoked beef and pork sausage
Would need:
- pork tenderloin (not too fatty) - 1.6 kg;
- pork belly - 1.2 kg;
- lean beef pulp - 1.2 kg;
- nitrite salt - 75 g;
- ground allspice and black pepper - 1 tsp each.
She prepares like this:
- Cut off fat from pork, set aside temporarily. Cut it and the beef into portions, mince with a large grill.
- Pour nitrite salt into the minced meat, knead for 15-20 minutes, put in the refrigerator for a day.
- Freeze bacon and bacon in the freezer, cut into 5-6 mm cubes.
- Add pepper to the minced meat, knead well again, mince with a fine grate, add bacon and bacon. Stir to distribute evenly.
- Fill the shells with minced meat as tightly as possible, hang up for sediment. For the first 5-6 hours, keep the temperature at about 10 ° С, for the next 7-8 hours, raise it to 16-18 ° С.
- At the bottom of the smoking cabinet, throw a couple of handfuls of wood chips, hang the sausages. Connect a smoke generator or make a fire in the grill, smoke until tender.
You can't eat cold-smoked homemade sausage right away, the meat is still raw inside. To bring the process to the end, it is left for 3-4 weeks in a cool dry (10-15 ° C) room with good ventilation, but without drafts. If mold appears on the casing, it is washed in a strong (100 g / l) saline solution and drying is continued.
Homemade cold smoked sausage with ginger
Required Ingredients:
- lean pork - 2 kg;
- lean beef - 0.6 kg;
- pork belly - 0.6 kg;
- lard - 0.5 kg;
- nitrite salt - 40 g;
- ground pink pepper or paprika - 20 g;
- ginger and dry marjoram - 5 g each
How to cook sausage:
- Scroll the chopped meat in a meat grinder through a wire rack with large meshes.
- Add nitrite salt and all the spices, knead thoroughly, keep in the refrigerator for 24 hours.
- Freeze the bacon, cut into 5-6 mm cubes, add to the minced meat, stir well.
- Stuff the shells of the required length with minced meat.
Further, the process is similar to that described above. "Semi-finished product" also requires sediment before smoking and drying after it.
DIY cold smoked smoky sausage
It is necessary:
- lean pork - 2.5 kg;
- beef - 4.5 kg;
- pork fat - 3 kg;
- nitrite salt - 80 g;
- garlic - 2-3 cloves;
- sugar - 20 g;
- ground black or red pepper - 10 g.
Cold smoked sausage preparation:
- Cut the meat into large pieces, cover with salt, send to the freezer for 5 days.
- Freeze lard, chop into cubes 5-6 mm in size. Also freeze for 5 days.
- Scroll the meat through a meat grinder, add lard and spices, knead thoroughly, refrigerate for 3 days.
- Fill the intestines tightly with minced meat.
Important! The sediment of the "semi-finished product" here takes more time - 5-7 days.
Cold smoked Krakow sausages
For cooking you will need:
- medium fat pork - 1.5 kg;
- lean beef - 1 kg;
- pork belly - 1 kg;
- garlic - 3-4 cloves;
- nitrite salt - 70 g;
- glucose - 6 g;
- any seasoning for meat (only from natural ingredients) - to taste.
Do-it-yourself cold smoked Krakow sausage recipe:
- Trim all the bacon from the pork.
- Scroll lean meat in a meat grinder with a large wire rack.
- Knead the minced meat together with the nitrite salt, keep in the refrigerator for 24 hours.
- Add the remaining spices and chopped garlic into gruel, mix thoroughly. Pass through a fine wire rack in a meat grinder.
- Hold the cut bacon and brisket for a couple of hours in the freezer, cut into small cubes, mix with minced meat.
- Stuff the casings, form the sausages, hang them for a day at room temperature.
Important! To control the temperature during cold smoking, it is recommended to stick a thermometer probe into one of the sausages.
Useful Tips
Any culinary process has its own important nuances. Cold smoking sausage is no exception:
- to emphasize the taste and aroma of the finished product, you can add ground cloves to the minced meat to taste. Seeds of coriander, star anise are also well suited, but these are spices "for an amateur";
- to flavor the smoke, a couple of handfuls of dry mint leaves, coriander seeds, 1-2 branches of juniper are mixed into the chips;
- if smoked in cool weather, it will last longer. The pattern is not obvious, but it really is;
- a positive result depends on both the intensity and the constancy of the flame. It is recommended to start cold smoking with a weak smoke and then gradually "thicken" it;
- tying the loaves of sausage, you need to tighten them as tight as possible. This will help to compact the stuffing in the casing as much as possible.
Storage rules
Homemade sausage prepared in this way will stay in the refrigerator for 3-4 weeks, if the casing is not damaged. The shelf life of the slices is reduced to 12-15 days. It is recommended to wrap it in foil, waxed paper, cling film.
It can be kept in the freezer for up to six months. Here, on the contrary, it is recommended to store cold smoked sausage in sliced form, packed in small portions in sealed containers, bags with a fastener. Defrost it gradually, first putting it in the refrigerator for 3-5 hours, then finishing the process at room temperature. Re-freezing is not allowed.
Conclusion
Home-cooked cold smoked sausage stands out for its excellent taste. Indeed, unlike what is sold in stores, the "homemade" delicacy is completely natural and does not contain harmful chemicals. However, the result will correspond to the desired one only if the technology of cold smoking is observed, and one cannot do without knowledge of some important nuances.
