Sušenje klobas, salam in mesa okajevanje Drying sausages, salami and meat in a smoking room скачать в хорошем качестве

Sušenje klobas, salam in mesa okajevanje Drying sausages, salami and meat in a smoking room

Drugi dan kolin smo naredili salame, klobase, meso za sušit, slanino in kosti🍗🥩🥓. Klobase smo obesili in jih pustili en dan, da so odstale, salame pa za dva dni v hladen prostor. Meso,slanino in kosti smo začinili s soljo in začimba ter jih pustili, da prevzamejo sol in začimbe. Naslednjega dne sem začel okajevati klobase in po dveh dneh dodal še salame, nato kosti in na koncu še slanino in meso. V obratnem vrstnem redu pa sem pobiral iz kadilnice klobasae, salame... Klobase sem pustil še cca 14 dni na zraku, nato pa jih pobral in pospravil, te bojo bile za kuhanje ostale pa pustil da se še bolj posušijo. Tako, da trenutno se na podstrehi sušijo mesnine in komaj čakam, da bodo nared za pokušino. Klobase smo že kuhali in moram reči, da so oslične.🤤🤤 On the second day of slaughter we made salami, sausages, meat to dry, bacon and bones. We hung the sausages and left them for a day to stand, and the salami for two days in a cool place. We seasoned the meat, bacon and bones with salt and spices and left them to absorb the salt and spices. The next day I started smoking sausages and after two days I added salami, then bones and finally bacon and meat. In reverse order, I picked sausages, salami out of the smokehouse ... I left the sausages in the air for about 14 more days, then I picked up half of them and put them away, and left the rest to dry even more. So the meat is currently being dried in the attic and I can’t wait to get it ready to taste. We have already cooked sausages and I must say that they are hake.