#borniak #czech #smoking #sausages #klobasy
Smoking is the treatment of meat, cheese, nuts, fish and other commodities, which consists in leaving the food for a certain time in warm or cold smoke created by burning wood. Before smoking, the meat is pre-pickled for several days in salt brine, which preserves it to a large extent.
Another option is to salt the meat, add other spices or herbs to taste and vacuum for several days. This will speed up the entire loading process. Cold meats such as salami and sausages are usually seasoned before the meat is processed, then they are put into the intestines and left to lie in the cold for up to 24 hours. Then it is smoked again with warm or cold smoke. Just leave the fish salted for 2 hours before smoking.
Cheeses, nuts and other fruits are not pickled, they are immediately prepared for smoking and are usually smoked with cold or lukewarm smoke.
The smoking itself dries the meat, heat-treats it, further preserves it and gives the food a specific taste. The smoking time depends on the size of the treated pieces of meat or meat products and the desired level of drying. Compared to fresh, smoked foods have the advantage of a longer shelf life and the possibility of storage outside of refrigeration equipment.
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Ingredients for sausages:
pork loin
pork neck
pork shoulder
Beef rear
salt
pepper
crushed cumin
ground ginger
ground fresh spices
ground sweet paprika
ground hot pepper
garlic
sugar
water
Cleaning products:
technical alcohol
grill and stove cleaner
rubber gloves
paper towels
rags
solution of water and vinegar
water
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15 май 2024
