Description: Kit for Making Italian dry-cured Sausage (Homemade Sausage) Sausage Making Kit This kit is designed to make Italian dry-cured sausage with hints of parmesan cheese. We tried to make it as convenient and easy to use as possible so that even a novice fan could easily cook this delicious delicacy at home. Without complex equipment, climatic chambers, etc. The only thing you need is a meat grinder and a sausage stuffer. The recipe can be read below, but in fact, the whole cooking process comes down to several steps: chop the meat and lard, mix the minced meat with the complex mixture, stuff it into a shell and place it in the refrigerator. Everything. It remains to wait until the sausage dries out by 35% and you can conduct a tasting. Set composition: Casing iCel 45mm - 2.5mComplex mixture - 82gReinforced twine - 10mRecipe (Read in the description) The packaging of the complex mixture in the set is designed for 2 kg of minced meat. It contains everything you need to make dry-cured sausage: nitrite salt, antioxidant (ascorbic acid), parmesan cheese flavor, natural spice extracts, GDL. GDL (glucono-delta-lactone) is a derivative of glucose. When added to minced meat, it quickly increases acidity, which contributes to the accelerated maturation of minced meat, protection against harmful bacteria, and has a good effect on color formation. Recipe for 2 kg of minced meat Beef, peeled from films and sinews - 0.5 kgLean pork - 1 kgRefractory lard, spinal - 0.5 kgWe do not freeze all raw materials much. We grind the beef using a grate with a hole diameter of 3 mm, and grind the pork larger - 12 mm. The bacon must be cut into 4x4 mm cubes. Add complex mixture and knead well, until protein fibers appear. Important point! You need to stuff the minced meat into the shell IMMEDIATELY after kneading, as it will quickly thicken and it will be more difficult to stuff it later. Also, note that the iCel shell must not be pierced. Then we hang the loaves of sausage on the draft - the temperature is 14-18 degrees, and the duration is 12 hours. Since refrigerators of different models can be used for drying, with different humidity and air circulation, it will be necessary to control this process and make sure that the sausage does not dry too quickly. We need to prevent the appearance of hardening - a dry crust on the surface of the loaf, which will interfere with uniform drying. The iCel shell will certainly smooth out and simplify this process, but it's better to keep an eye on drying. If you use a refrigerator with a no-frost function (and it will dry out the product very quickly), you can put the sausage in a container and dry it alternately with the lid open and covered. The product can be considered ready when the sausage has lost 35% of its weight. Cook your favorite aromatic sausages and be healthy!
Price: 16.73 USD
Location: Kamyanka
End Time: 2025-01-03T15:11:45.000Z
Shipping Cost: 7.87 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Brand: Unbranded
Model: Sausage Making Kit
MPN: Does Not Apply
Country/Region of Manufacture: Ukraine
