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I took all the information for the video from the channel - KolboBoss
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WHIPS:
Composition:
1. Lean beef - 500g
2. Pork bold (shoulder, ham) - 500g
3. Nitrite salt (0.5-0.6% sodium nitrite) - 25g / kg
4. Black pepper - 1g / kg
5. Allspice - 0.5g / kg
6. Cardamom (or nutmeg) - 1g / kg
7. Cognac - 20ml / kg
Technology:
The raw material is salted for 3 days at a temperature of 2-4C. Before grinding, freeze the raw material for an hour. The beef is ground in a meat grinder with a 2-3 mm grate, all spices and cognac are added, kneaded well for 2-4 minutes. The pork is shredded on a 5-8mm grate and evenly distributed in the ground beef.
Stuffing is made in lamb casing 19-22mm with sausages 10-30cm.
When air enters, the shell is pierced with a sterile needle.
Dry at a temperature of 10-20C and a relative humidity of 45-80%, if there are no conditions for drying. It is possible in a well-ventilated, not hot room or on a balcony, covering the product with clean gauze. Dried for 10-14 days.
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14 дек 2021
