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- Brand: Россия
- Sku: Приправа для сырокопченой колбасы "Сервелат"
- Reward Points: 1
- Availability: In Stock
90 ₽
Price in reward points: 90
Main specifications
All specifications
Cooking method:
We smoke
Minced meat:
6 kg/pack
Nitrite salt required:
yes
Prescription Availability:
there is
Recipe difficulty:
2 (из 3)
Seasoning for uncooked sausage "Cervelat".
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skews with a diameter of 45-60 mm or collagen (protein) casings of caliber 45-55 mm.
Cervelat sausage is one of the most favorite sausages among connoisseurs of meat delicacies. The history of Cervelat dates back more than 4 centuries. Uncooked Cervelat has a beautiful "marble" slice, elastic texture, pleasant rich aroma and excellent taste. Seasoning for uncooked smoked sausage “Cervelat” contains the necessary traditional set of spices (without salt) for cooking this sausage at home.
The best composition for uncooked smoked sausage Cervelat is considered to be minced meat, in which lean vein beef is 25%, lean vein pork (for example, ham, shoulder and lumbar parts with a fat content of not more than 10%) is 25% and fat vein pork (for example, ham , scapular and lumbar parts with a fat content of more than 50%) - 50%.
The meat for minced meat is first veined (veins, cartilages, etc. are removed).
With a sharp knife, carefully cut the veins from pieces of meat. Pry off the edge of the vein with a knife and, holding the blade of the knife parallel to the vein, make short movements of the knife back and forth, like a saw, and separate the meat from the vein.
Then cut the veined meat into small pieces, about 100 g each, sprinkle nitrite salt on all sides at the rate of 30-35 g per 1 kg of meat. Place the meat and salt in a prepared container of suitable volume (enameled, stainless steel or glass). Cover the container and put it in the refrigerator.
Ambassador of meat occurs at a temperature of + 4 ° C for 48-72 hours (you need to inspect the meat every day, and if liquid forms, then drain it). This temperature regime can be provided by an ordinary household refrigerator in the refrigerator (the so-called “zero zone”). At the end of the salting of meat, it is necessary to prepare minced meat for Cervelat from it. Pieces of salted meat should darken outside.
Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skews with a diameter of 45-60 mm or collagen (protein) casings of caliber 45-55 mm.
Cervelat sausage is one of the most favorite sausages among connoisseurs of meat delicacies. The history of Cervelat dates back more than 4 centuries. Uncooked Cervelat has a beautiful "marble" slice, elastic texture, pleasant rich aroma and excellent taste. Seasoning for uncooked smoked sausage “Cervelat” contains the necessary traditional set of spices (without salt) for cooking this sausage at home.
The best composition for uncooked smoked sausage Cervelat is considered to be minced meat, in which lean vein beef is 25%, lean vein pork (for example, ham, shoulder and lumbar parts with a fat content of not more than 10%) is 25% and fat vein pork (for example, ham , scapular and lumbar parts with a fat content of more than 50%) - 50%.
The meat for minced meat is first veined (veins, cartilages, etc. are removed).
With a sharp knife, carefully cut the veins from pieces of meat. Pry off the edge of the vein with a knife and, holding the blade of the knife parallel to the vein, make short movements of the knife back and forth, like a saw, and separate the meat from the vein.
Then cut the veined meat into small pieces, about 100 g each, sprinkle nitrite salt on all sides at the rate of 30-35 g per 1 kg of meat. Place the meat and salt in a prepared container of suitable volume (enameled, stainless steel or glass). Cover the container and put it in the refrigerator.
Ambassador of meat occurs at a temperature of + 4 ° C for 48-72 hours (you need to inspect the meat every day, and if liquid forms, then drain it). This temperature regime can be provided by an ordinary household refrigerator in the refrigerator (the so-called “zero zone”). At the end of the salting of meat, it is necessary to prepare minced meat for Cervelat from it. Pieces of salted meat should darken outside.
SPECIFICATIONS
Cooking method
We smoke
Minced meat
6 kg/pack
Nitrite salt required
yes
Recipe difficulty
2 (из 3)
Shelf life, days
24 months
Storage temperature, C°
not higher than +25°C
Country of Origin
Россия
EQUIPMENT (without additional options)
Prescription Availability
there is
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