Рецепт Колбасы. Мациковая Украинская по рецепту Игоря Приступы скачать в хорошем качестве

Рецепт Колбасы. Мациковая Украинская по рецепту Игоря Приступы

Текстовый рецепт тут Оборудование для мясопереработки https://cutt.ly/WwLOpsht Ингредиенты для колбас https://cutt.ly/ywKSpqDg Автоматика для коптильни и термо камеры купить https://cutt.ly/8NLSsKT Купить автоматику для климатической камеры https://cutt.ly/9wLOpYRE Matsik sausage Ingredients: Fatty pork - 1 kg. Nitrite salt - 27 gr. Sugar - 2 gr. Crushed black pepper - 2 gr. Allspice - 1 gr. Granulated garlic - 1.5 gr. Ground bay leaf - 1 gr. Shell - beef casings Sausage twine Preparation: Cut the meat into small pieces of 3-4 cm, mix the salt with sugar and salt all the meat, mix well and send it to the refrigerator for 7 days. After salting, add spices and mix everything well with a mixer until white fibers appear. We put the minced meat into a syringe for stuffing sausages, and tightly stuff the previously prepared beef belly, tie it and hang it in a climatic chamber for ripening at a temperature of 10-11 degrees for 25-35 days. After a week, if desired, the matsik sausage can be sanitized smoked at a temperature of 20-25 degrees for 1-2 hours. After smoking, hang it in the ripening chamber and continue drying until weight loss of 30-40%. Ideal conditions: temperature 10-11 degrees, humidity 70-75%.