Dried meat and sausage without casings and nitrite salt in an electric dryer

Dried meat and sausage without casings and nitrite salt in an electric dryer

Category: Meat dishes

Ingredients
For the sausage:
Beef	about 600 gr.
Pork	about 700 gr.
Alcohol	30 gr. + 10 gr.
Coarse sea salt	4.5 tsp (about 36 gr.)
Sugar 3 tsp	(about 15 gr.)
Fat	100-120 gr.
Garlic (can be dried)	about 20 gr.
Spices to taste	I take 2 tsp.

Cooking method

• 
• Recently, I have possessed a miracle technique. Electric dryer. All her charms have already been appreciated, and I have no idea how I lived without her. But greens, berries and sweets are certainly good ... But the most important thing is jerky and sausage !!! This is why it is worth having an electric dryer. Meat delicacies have ceased to be delicacies. And without any additives, improvers and any other chemical joys. The production prepares for us with love ... but we just want it with meat!
• You already know how to dry meat. The girls laid out the recipes. I also have my own method, but I will tell you below and briefly. It's not that interesting. More interesting is dried sausage. After all, we will cook it without a womb! This recipe ran in the net. But it seems that he was left without an author. And this technology has sunk into my soul .... First, it is a huge savings. I don't know about you, but our casings are half the cost of the main raw material. Secondly, the quality and appearance will not be affected at all. You can see in the photo! Thirdly, I will also mention the purity of cooking. Except for the bag and hands, all devices will remain clean! And of course it turns out very quickly. And cook and dry. Two days for pickling (sausages !!!! Meat at least three), a day for drying (this is instead of weeks without electric drying !!!) and a day for ripening! And you're done! In addition, I calculated the output and shrinkage of the finished dish. It turns out very, very profitable. The sausage shrinks by an average of 25 percent.
• So, about the sausage in more detail. I cook without nitrite salt. It is fundamentally. And do not throw slippers and do not say that it is poorly stored. Stores well. The main thing is to store it correctly!
• But my salt is sea and very, very coarse. She is imported, very beautiful. I'm used to it and don't change it. Since our local, though cheaper, is terribly dirty! There is more garbage from it than salt. It is unpleasant. So, my rate of salt is designed for large sea salt. This must be taken into account. But this is not a problem, since after a day of pickling, the minced meat is elementary tasted and salted. Therefore, immediately pour 2/3 of my norm, if your salt is fine. The rest to taste in a day. And further. In the hot season, I make it a little saltier. Less salt in cold weather.
• About spices. I grind them myself. In sausage, I respect not spicy, but aromatic: sweet peas, nutmeg, coriander, cumin. I also add black pepper. The rest are not my type.
• About meat. Most of all for such a sausage, I respect the well-trimmed hip part. You can take it 100% of the mass. You can replace some with beef (as in the recipe). This is already to your taste. Can be cut with a knife into small pieces of about 1 * 1. And you can twist it on a large grinder grill. This is also a matter of taste. You can chop the bacon separately, and twist the meat. You decide. In the photo I cut a meat plate. And the sausage is 100% pork. And the main thing is sausage made from prescription ingredients. And meat for a meat grinder, and crumbled bacon. And so it turns out very tasty.
• So, let's start work in the morning. The meat was chopped with lard or lard separately. Now add alcohol (30 gr.), Salt and sugar. As I said, take 2/3 of my norm and factor in the hot season. Hand or hook of the combine was mixed without fanaticism. Just to distribute.
• Here is the minced meat prepared according to the recipe by grinding in a meat grinder:
• 
• We put it in the refrigerator for a day. The specified amount of minced meat is suitable for maturation for a day. During the day, a maximum of two times must be mixed. We taste it in a day. The salt should feel good, but not too much. Now add spices and garlic pressed through a press. Mix again and add more alcohol. Again in the refrigerator until evening.
• In the evening we prepare the minced meat for molding. If it is twisted in a meat grinder, then simply knead it by hand until viscosity. If cut, it is better with a hook. The meat is well-matured, so it's done quickly. Next, we begin to roll our sausages. I posted the molding process on the video. For those who cannot see, I will describe. We use a sushi mat placed in a bag. Wet hands and the bag a little with water. We take a little minced meat and, tamping and pressing tightly, roll the sausage.
• We place the finished product on the drier tray. I cover it with a non-stick cloth. I put one empty pallet on the bottom and one on top. To get the product in the middle. Dry for an hour at a temperature of 63 degrees. Turn over in the middle of the hour. Remove the fabric. And then the whole night at 35 degrees. In the morning we get ready-made sausage. Let it cool.
• it is with beef, meat through a meat grinder.
• 
• it's pork. sliced ​​meat.
• 
• Next, we wrap each SEPARATELY! into baking paper and into the tray in the refrigerator. Let it ripen for 6-8 hours.
• That's all.
• 
• My dryer Saturn ST-FP8505 is very powerful. The drying time is indicated below it. But please choose a drying time for your device.

Note

from the specified amount of meat, approximately 25% of the meat is dried. the output turned out to be about a kilogram.
pork sirloin is also dried. but the chicken fillet will shrink by about 40%.



here are my recipes for pork and chicken fillets. the principle of salting: the meat is covered with salt and sugar plus alcohol and goes to the refrigerator in a tray for three days. during this time, it turns over once or twice a day. I do not cover with anything. I do not drain the resulting liquid. then dry the meat well with a cloth, twisting tightly. It is good to roll in spices and garlic, squeezed out on a press, tightly sealing them to the meat. put in the refrigerator for another 12 hours. then shake off excess spices and garlic. dry pork for 2 hours, chicken for 1 hour at 65 degrees. turn every 30 minutes. and at least another 5-6 hours at 35 until tender. in the middle of drying, it is better to remove the fabric and leave the meat on a "bare" tray. pork may take longer due to its thickness. by the way, thick pieces fit perfectly into the dryer if one pallet is turned upside down. let cool. wrap in baking paper and refrigerate for storage. give it a day to mature and enjoy your meal. was stored for a maximum of a month. why store more? cooks quickly, better to cook fresh. can be frozen.

For pork:

Pork meat - fillet 770 gr.
Coarse sea salt 4 tsp
Sugar 2 tsp
Spices 4 tsp
Alcohol 20 gr.
Garlic 10 gr.
Yield: about 580 grams. Shrinkage approx. 190 gr. about 25%

For chicken fillet:

Alcohol 10 gr.
Chicken fillet 590 gr.
Coarse sea salt 4 tsp
Sugar 2 tsp
Spices 3 tsp
Garlic 10 gr.
Exit: about 400 gr. shrinkage - about 200 gr. about 40%






also my sausage joys:

Pork skinned ham in Belobok ham maker without nitrite salt (Tumanchik)




Meat bread "As in the store" (Tumanchik)




Homemade marinated meat sausage (Tumanchik)




Machanka from Belarus. Step 1: Homemade sausage for machanka (Tumanchik)




Roll of shank, skin and tongue (Tumanchik)



A little experience of girls in drying sausages in the womb:

I did it in the womb, I understand the sausages now turned out to be thick, although I made them thin. fit on 2 lattices. when they dried up a little, I shifted it to one. This is probably why it took so long to dry. and I had to play with the temperature a little on the second night

there was pork, shoulder and a little lamb

when in the afternoon I realized that the sausage was not ready. I asked in the subject. decided on the 2nd night to play with the temperature.set it to 68 grams, 30 minutes on each side, then set it to 35 and went to bed. in the morning I looked, decided that it was necessary to put 68 again for 30 minutes on each side, all the time I turned the sausages. periodically checking the shrinkage. every time I change the temperature, I will add, then I will decrease

when droplets of fat appeared on the sausages, I realized that this was what I needed. then dried for another 2 hours

Similar recipes

Meat in marinade, dried in an electric dryer (Admin)

Plain Chicken Sausage, Cured (musya)

Dry-cured pork tenderloin (Admin)

Well, finally, a recipe for meat delicacies without guts and chemicals!
Thank you, Irina, I have to do
Just one question - what kind of alcohol do you use?

[Irisha]

What delicious sausages, they look super And what pleases me personally - no nitrite
Irisha, thanks for the review. It turns out that you can cook delicious sausage at home, without any particular difficulties

[Irina]

Irina, Well, there is no alcohol, but what if more vodka?

Oh you zhezh !!! IRISH !!! WHAT TASTES and DELICATIONS !!!!!!!!!!!!!!!!!!!!

[Irisha]

Just one question - what kind of alcohol do you use?

from strategic reserves. medical. but very old. I think there are no more than 86 degrees. but even if you have 100, then do not reduce the rate.
Thanks for attention! with me on "you"

What delicious sausages, they look super And what pleases me personally - no nitrite
Irisha, thanks for the review. It turns out that you can cook delicious sausage at home, without any particular difficulties

thanks for the magic! I would not have gathered

Added on Tuesday 26 Jul 2016 04:16 PM

Irina, Well, there is no alcohol, but what if more vodka?

Tanya, it's not terrible. vodka 10 grams more. no need to fill.

Added on Tuesday 26 Jul 2016 04:16 PM

Oh you zhezh !!! IRISH !!! WHAT TASTES and DELICATIONS !!!!!!!!!!!!!!!!!!!!

[Tumanchik]

Tumanchik, Irisha I have no words!
Thanks for the wonderful recipe and your golden pens!
Dragged in!

Added on Tuesday, Jul 26, 2016 4:22 pm

Listen, it turns out that the minced meat, after standing well, keeps its shape and without guts?
Doesn't it fall apart?

[Tumanchik]

Tumanchik, Irina, and we sell vodka of 30 degrees, won't it work?

class !!! thanks for the recipe!
I will definitely do it in the near future.

God, what a miracle, I can't even believe that this can be done at home. I will try too.

[Irisha]

Thanks for attention! thanks for the magic! I would not have gathered

Duc, do not apply "this most cherished word" to you, and you will not get anything, in favor of the forum
Irisha, but how pleased you are, both from the sausage and from our attention

[Tumanchik]

Tumanchik, Ira, thanks for the recipe! I don't eat meat-sausage right now, but as soon as possible, I will definitely cook it, and more, more

[Tumanchik]

Tumanchik, test sausages. But why are you here writing about nitrite salt - it is also used for boiled sausages and ham so that the product does not turn out gray. And jerky (I haven't made a sausage yet) retains its beautiful color with ordinary salt.

[Tumanchik]

Tumanchik, Superrr !!!!! Cool recipes !!! Thank you !!!!!

Thanks for the wonderful recipe and your golden pens

about gold tinned forgot the necks of eaters

umanchik, Irina, and we have vodka of 30 degrees for sale

well, not enough of course. but don't pour too much. we don't need extra liquid

class !!! thanks for the recipe!
I will definitely do it soon

I can't even believe that this can be done at home. I will try too

you can, you can! Thanks for attention!

yk, do not apply "this most cherished word" to you, and you will not get anything, in favor of the forum
Irisha, but how nice you are, both from the sausage and from our attention

Tumanchik, Irochka, thanks for the recipe!

umanchik, test sausages. But why are you here writing about nitrite salt - it is also used for boiled sausages and ham so that the product does not turn out gray.

so my color and so does not suffer. why shove inappropriately!

Tumanchik, Superrr !!!!! Cool recipes !!! Thank you !!!!!

Natasha, dear! Thank you girls for your attention and praise!

And what pleases me personally - without nitrite

I will subscribe.

Irishka, excellent sausages! Straight hands combed to do the same.
And I have a rug.

I will subscribe.

Irishka, excellent sausages! Straight hands combed to do the same.
And I have a rug.

I am very happy! hope you can share the result! Thank you

Thanks for the wonderful recipe!
Today I got a dryer. I study what you can cook in it. Your recipe is right on time!
And the cooking process is kind of simple.
Just one question. How to determine readiness? Or to be guided by time?

[Irina]

Irina, many thanks to you! For such easy to prepare, and most importantly delicious / and without nitrite salt / recipes.

Ira, I fully support cooking without nitrite. Chemistry, it is chemistry in Africa. It's me. as a chemist I speak. We, chemists, try not to use chemistry anywhere. What they write is for the mass consumer. But we don't want to get involved with chemistry firsthand. This is difficult to explain. For example, I will say that there is accumulation. Our head department loves to tell students about fat chemists: a chemist should never lose weight - all chemistry accumulates in his fat layer, and if the process of losing weight begins, it abruptly passes into the bloodstream and spreads through the organs. And this is not good. Credit recipes!

Thanks for the wonderful recipe!
Today I got a dryer.

Congratulations Natasha, let her please!

Just one question. How to determine readiness? Or to be guided by time?

the sausage is thin. therefore, if you start drying at 22-00, then at 8 am it will be ready. immediately if you try another taste - warm and not ripe. but it's already clear whether it's ready or not. and there you will understand by your typewriter!

Irina, many thanks to you! For such easy to prepare, and most importantly delicious / and without nitrite salt / recipes.

Natasha, you are always welcome!

Ira, I fully support cooking without nitrite.

Oksana,

I have already said that if I add additives, then it is safer to buy a finished product in the store. we sell them in large packs and who knows what and when. let everyone choose for themselves!

Credit recipes!

Thank you. I would be glad if you use it!

Irishka, what a sausage Nitritka is not, never made a sausage, but I really want to try it. You have a delicious sausage. As always, smart girl Thanks for the recipe, I also need a magic pen .. eh me

Without a skull, without nitrite ... Mist, I love you

[Olechka.s]

Olechka.s, Akvarel, thanks a lot girls! Try it, cook. If anything - I'm here

Super!!! Thanks for the recipe, be sure to bookmark How I get back from vacation I'll try it right away. What is non-stick fabric?

[Tumanchik]

Tumanchik,
Ira, thank you very much for the excellent selection of recipes.
What kind of dryer do you have?
I had a Zelmer, but I did not find a common language with her, I am looking after myself a more efficient unit

[Tumanchik]

Tumanchik,
Ira, thank you very much for the excellent selection of recipes.
What kind of dryer do you have?
I had a Zelmer, but I did not find a common language with her, I am looking after myself a more efficient unit

thanks for your attention to the recipe! I have this:

Added Wednesday 27 Jul 2016 09:31 AM

Super!!! Thanks for the recipe, be sure to bookmark How I get back from vacation I'll try it right away. What is non-stick fabric?

and thank you
Do you know these non-stick rugs? and so I have such a fabric. I cut circles out of it. instead of pallets for marshmallows. it dries better on it than on a pallet - it allows air to pass through well.

Can I do the oven drying procedure?

Can I do the oven drying procedure?

no. it's better to air dry

Without a skull, without nitrite ... Mist, I love you

Exactly. Clever girl!

Exactly. Clever girl!

Thank you!

Do you know these non-stick rugs? and so I have such a fabric. I cut circles out of it. instead of pallets for marshmallows. it dries better on it than on a pallet - it allows air to pass well

I know only silicone mats, I’m behind the times, I’ll probably look for them now, thanks for the hint. I have a dryer 2 weeks in total, I just started to master

I know only silicone mats, I’m behind the times, I’ll probably look for them now, thanks for the hint. I have a dryer 2 weeks in total, I just started to master

can be replaced with baking paper. then remove

[Tumanchik]

Tumanchik, Irina, gorgeous sausages! You need to open a mini-workshop - they will take the queue in the evening! and what is the diameter of the sausage sticks?

[Tumanchik]

Tumanchik, Irina, gorgeous sausages! You need to open a mini-workshop - they will take the queue in the evening! and what is the diameter of the sausage sticks?

Thank you Marina for your kind words! Well, it's hard for us! So they will be taxed and bored with installations, which will be cheaper to buy in the store and calmer

and what is the diameter of the sausage sticks?

Oh sorry. in the finished product measured - 3 cm. in the raw current next time. I match the distance between the pallets.

[Tumanchik]

Tumanchik, Irina!!! when you have time for everything ... you have done such beauty ...

[Tumanchik]

Tumanchik, Irina!!! when you have time for everything ... you have done such beauty ...

Helen, what's there to keep up with? Work then ... meat to choose!

choose meat!

right .. you choose the meat ... and I'm driving around Mochkva,: girl_cray: I have no time for meat ... on Friday, market day, I'll go for meat ...

right .. you choose the meat ... and I drive around Mochkva,

oh momma ... not me it

market day on Friday, I'll go for meat ...

come to me!

oh momma ... not me it

not you, not you ... !!! it's me restless ...

not you, not you ... !!! it's me restless ...

you are caring

Irisha, well, that's why? I have this womb for another 5 years in advance, and you bam, and without a worm!
Thank you dear for the recipe! I will definitely try it, despite the stocks ...

Oh, Irina, and my dryer is the simplest, without a thermostat, I don't even know what the temperature is ... can I try it? .. what do you think? .. and I also have a convection oven, maybe 63 gr. sustain in it? ..

Irisha, well, that's why? I have this womb for another 5 years in advance, and you bam, and without a worm!
Thank you dear for the recipe! I will definitely try it, despite the stocks ...

Irisha, so what problems - do it in the womb! Try it! Thin current is necessary.

Added Thursday, Jul 28, 2016 09:31 AM

Oh, Irina, and my dryer is the simplest, without a thermostat, I don't even know what the temperature is ... can I try it? .. what do you think? .. and I also have a convection oven, maybe 63 gr. sustain in it? ..

in the oven, I don't know exactly. convection is steam, if I understand correctly. but you need air!

in the oven, I don't know exactly. convection is steam, if I understand correctly. but you need air!

no, convection is forced air movement, for example by a fan. In a convection oven you can do the only temperature. Basically, everyone's temperature starts from 100 degrees. I have a Borkovskaya microwave oven, there is a built-in drying program with a preset temperature of 60 degrees. It can be changed, reduced to 40 and increased to 80, just like in conventional dryers.

no, convection is forced air movement, for example by a fan.In a convection oven you can do the only temperature. Basically, everyone's temperature starts from 100 degrees. I have a Borkovskaya microwave oven, there is a built-in drying program with a preset temperature of 60 degrees. It can be changed, reduced to 40 and increased to 80, as in conventional dryers.

oh girls, well, honestly, I don’t know ... I have a primitive oven and there was no convection. but in my oven I definitely wouldn't do it. the meat must be purged.

[Tumanchik]

Tumanchik, Iraaaaaaa !!!! You put all members of the forum on both shoulder blades.
My hands are itching to create such a treat, but I don’t have time yet. Thank you!!!!!!!

[Tumanchik]

Tumanchik, Iraaaaaaa !!!! You put all members of the forum on both shoulder blades.
My hands are itching to create such a treat, but I don’t have time yet. Thank you!!!!!!!

Light, neither nor ... I feed the current
Thank you, dear, it will get colder and you want meat - remember!