Chopped pork sausage (wet salting method)

[Formula for calculating salt and water]

Chopped pork sausage (wet salting method)

Category: Meat dishes

Ingredients
low fat pork	Your weight
boiled or purified water	according to the formula
nitrite salt	according to the formula
sugar (maltodextrin)	according to the formula
any favorite spices (I have nutmeg, allspice peas and a composition of hunting sausages)	taste
collagen casing d45	as needed
twine
temperature probe
oven thermometer

Cooking method

• We cut the meat into pieces of 150-200 grams.
• Making a pickle.
• Formula for calculating salt and water
• Water
• Water, l = meat weight, kg * 0.4
• Salt
• Salt, g = water, l * 85
• Add sugar
• Sugar, g = water, l * 10
• Based on 10g per 1 liter of water
• I put maltodextrin instead of sugar.
• Sugar is put so that nitrites do not oxidize, the correct microflora develops, the salty taste softens and the color of the meat improves.
• Fill in the meat. It is better to take dishes that are narrow, but high, so that the meat is completely covered with brine. If it doesn't work, then put a plate on top and press down. Close the lid. Turn the pieces every day.
• We put the meat in the refrigerator at a temperature of 4-6 degrees for 5-7 days. I had 5.
• We take out the meat. We take out, rinse and let the water drain, putting the meat in a colander.
• Cut into pieces about 1.5 * 1.5.
• We put in the freezer for 20 minutes.
• Add spices.
• I coarsely crushed allspice in a mortar.
• We knead in any available way. I knead in a food processor with a spatula. We constantly monitor the temperature of the meat. It should not exceed 12 degrees.
• Knead until the consistency of strong stickiness and development of threads. If you notice, we do not add water or other liquid. There is enough of it in meat. The finished minced meat is washed off the hands and dishes with cold water without soap.
• We put the kneaded meat (minced meat) in the refrigerator for 1 hour.
• We take out and stuff the shell with a syringe or a meat grinder with a nozzle.
• Make sure that no air gets in. If air has entered, then pierce these places with a needle. Don't get carried away!
• Put the stuffed loaves in the refrigerator for 8-10 hours (you can skip this item)
• Hang the loaves at room temperature for 2-3 hours. We need this for two purposes. The minced meat will thicken and settle. If the donkey is strong, then tie the twine below. The meat must be warmed up at room temperature. If this is not done, then sodium nitrite will precipitate during sudden heating. And with this approach, nitrite, on the contrary, decomposes with gentle heating.
• We insert a thermometer probe into one of the loaves. It is advisable to use another additional thermometer for the oven.
• Temperature is the most important component of an excellent result !!!
• Put it in a cold oven. Raise the temperature smoothly. I am using convection mode.
• 30 minutes - 40 degrees.
• 30 min -60 degrees
• the second hour is 70 degrees.
• Then we raise the temperature to 80 degrees and cook until the temperature inside the loaf reaches 68-69 degrees.
• We get it. We make a cold shower.
• We wipe it off and send it to the refrigerator until it cools completely and ripens (at least 12 hours)
• We take out, cut and enjoy delicious homemade sausage.
• 
• 
• Delicious sausages!

Note

In the days of the USSR, my childhood, a sausage called "Ham-minced" was sold in a store. It was more expensive than any other boiled pot. But how I loved her, although my parents bought very rarely. Either because it was expensive, or because they were rarely brought to the store. I wanted to reproduce something like that. I didn't look for a recipe. When I met the wet ambassador and made the first sausage using this method, the plan matured in my head. I decided to try it. And it seems to me that I succeeded. Very tasty, juicy, tender.In the shop sausage, there were cartilage that was impossible to chew, but everything is fine here, there are no rough parts and cartilage. Highly recommend!


Chicken sausage (wet salting method) (ang-kay)

Angela, I'm in, what kind of work has been done!
A beautiful cowboy came out!

[Ksyusha]

Ksyushamove, I'll fall next
I'm in quiet shock. I took it to bookmarks, but will I make up my mind?
The pictures are amazing, I have no doubt that the taste is excellent too!

[Girls, thanks.]

Girls, thanks. There is nothing complicated at all. Only withstand the right time. But the taste is worth it.

[ang-kay]

ang-kay, Angela, as always brought beauty
I can't get anywhere near such beauty, I will admire yours

Well, finally, my favorite recipes have returned)))
I made such a sausage, only smoked it in my favorite airfryer))
The meat is fatter in the largest meat grinder, and the rest is a cube, flew away with a bang, otherwise somehow they overeat the wet salting, I can't stop it as I start it)))



Pieces of meat for 8 days swam in brine, very tasty, I confirm !!!!

take a look at the "milk loaf"

Oh, yes, and litter for the braid, there is no other photo left (on Instagram the dude)

Angela, what a beauty! Girls, I'll lie down next to you This is such a job! I, too, am not capable of such heroism, I will admire Angelina's masterpieces!

[Girls,]

Girls, Thank you. Help yourself. In fact, it is absolutely not difficult. The main thing is to follow the technology. Then the sausage will be delicious.
Jeanne, and I still somehow will not dare to smoke. Although there was a fast, I did not cook meat at all. Maybe I'll try in the summer? The main thing would be from what and for what.
Although last year, the chicken fillet type smoked. My husband made a fire in the stove (we built it for such purposes, I put a grate, meat on it, a bowl on top. The fire was extinguished with water and left it for about 20 minutes so that the meat would not heat up. And then in a pressure cooker. It worked well.

And I never went to Instagram.

[Angela]

My husband made a fire in the stove (we built it for such purposes, I put a grate, meat on it, a bowl on top. The fire was extinguished with water and left for about 20 minutes,

Angela, a very interesting option. There is no stove, but if it's just a brazier, it's probably not

Yes, and you can grill. The main thing is that the smoke goes, and the fire is extinguished.

Stunned what beauty and deliciousness !!!
I also have one of my favorite ham sausages!
As soon as we get hold of meat, I will definitely make one.
Thank you so much for the recipe and detailed technology!

Angela, I'm like a ghost in an empty house - I rush from recipes for your breads to recipes for your sausages
but I’ll hardly dare to do that, it’s beyond the realm of possibility.

[Anastasia]

Anastasia, Natashathanks girls.

I’ll hardly dare to do this, it’s beyond the realm of possibility.

Natasha, well, that's really nothing complicated. Do not deviate from the algorithm and that's it.

I will definitely do this.

Everything will work out

Angela, I ask the pros for advice!
I really want sausages, I'm looking for any opportunities ...
The situation is as follows: there is no whole piece of pork or a few medium pieces for pickling, but there is 2 kg of minced meat, almost 1.5x1.5 cm in pieces (well, we can be a little larger). Is it possible to salt it in brine by calculating salt and sugar using the formula. then let it stand for 2 days, for example, since it will be salted faster, then weigh it so that the excess liquid is gone, and then adjust the liquid when mixing ... and the rest according to the recipe.
I understand that the gamble is pure water, but maybe there is a chance?

[Anastasia]

Anastasia, I do not even presume to advise. I would just make a sausage without wet salting.

[Angela]

Fuh, did the sausage
Brought a report.
Angela, the recipe is just great! Thank you!
Even taking into account my changes (I poured finely chopped meat with brine and kept it in the refrigerator for 2.5 days) everything worked out!

Holes are visible on the cut, because I stuffed it in the night with my hands - the meat grinder makes a lot of noise.
The color of the sausage is slightly orange because of the spices (marjoram, paprika, smoked paprika, black pepper, nut). It's a pity that I put in a little sugar, I didn't have enough of it ready-made. But these are my taste problems.




The photos are terrible.
The sausage came out juicy, tender, fragrant.
The cat just screamed when my husband and I cut a test bar - made a tantrum and begged for 2 pieces, and then, when we turned away, pulled another one! Our kitty ignores the usual sausage. So, she attributed this to her sausage as a compliment.

I worked on the mistakes: I will continue to look for my spices ... and their dosage.

The sausage came out juicy, tender, fragrant.

Nastya, what a sausage!
Beauty!

[Nastya,]

Nastya, you got a great sausage. I took a chance at kings)

Holes are visible on the cut, because I stuffed it in the night with my hands - the meat grinder makes a lot of noise.

Listen, a lot of devices are worse stuffed. And what are the tiny holes? Pieces are much harder to stuff than minced meat. And this is homemade sausage that we make with our own hands!

I will continue to look for my spices ... and their dosage.

Yeah, everything is individual here. This is not GOST.
Thanks for the great report. Good luck!

[Angela]

: hi: I made a prescription sausage and I'm very happy with the result! Very tasty with ham flavor and aroma. The casing did not come off well at first, but after lying in the refrigerator overnight, wrapped in parchment paper, it easily began to come off. Thank you Angela, for a wonderful recipe for wonderful sausages! I will do more and more!

[valentine]

valentine, velli, to health)

For some reason I didn't succeed this time ..... terrible edema. During salting, almost all the water was absorbed into the meat. Kneading out of the freezer. I heated it up gradually ........ I did it in a ham maker, I didn't tighten the springs, just fixed it. As a result, the ham in the bag floated just in its own juice. Naturally falls apart when sliced. But very tasty. The texture of the meat is cool. I already changed my mind, I was looking for the reason ....... but here there is no dependence on spices and meat, it seems to me. I didn't have pork and other spices. In general, the pichalka came out this time ...

[Valentine]

Valentine, very sorry. Much also depends on meat (initial raw materials). And it can fall apart if you knead it badly.

It falls apart, because due to edema it was not pressed in, I did not tighten the springs. I still sin on heating. Did in the cartoon. I am beginning to suspect that she has become naughty with a temperature. The yogurt also turned out with whey. And the meat I had was game.

You know best. And you need to check the temperature)

So I can't get hold of thermometers: girl_red: I rarely make ham, there was broth, but not in that amount. And then she was stunned as much: girl-q: We will try !!!!!! I'll still make beaver ham !!!! I also think it's the ham maker to blame. The skin is large, it was necessary to increase the heating time in stages. I added a little. It was necessary initially to set an hour at 40 degrees. And the second stage is 60 too. And I’m 40 minutes.

Two thermometers are needed here. And inside and into the water, so that somewhere at the stage the temperature does not "play up". Better to warm it up longer, it won't hurt. Haste in this matter is the enemy.

Good day! Advice is urgently needed! Salted meat for ham, in two containers. Yesterday I made the first batch of ham sausage in the oven. Everything turned out fine, as in the textbook ... But ... Malejo oversalted. Can the meat be soaked a little in cold water in three lots?

[Tatyana]

Tatyana, I wouldn't do that. Let it remain so. Next time you put a lower rate.

Angela, thanks! That's what I decided to do. It's just strange why it happened ... Salt fell out along the bottom bar. Surely someone pushed his arm and averted his eyes, and he poured too much salt.

That's for sure. Someone hurt)))

Angela, I need advice, I want to smoke sausage and meat (loin and brisket) in a cold-smoked smokehouse and I want to use your salting formula, how do you think it will turn out. OR advise where to look. It's time to get ready for Easter.

[Hope]

Hope, it will turn out. Or you can take the usual amount of nitrite and make a dry salting. Write in a google search engine and you will go to the desired one.

Angela, thanks. I love the recipes from our forum, and trust them more.I will salt the meat according to your recipe, with nitrite. I think it will be delicious.