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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%.
9 июн 2021
