Скачать с ютуб Колбаса Краковская ГОСТ СССР 1938 года Рецепт The sausage Krakow GOST of the USSR in 1938 The recip в хорошем качестве

Колбаса Краковская ГОСТ СССР 1938 года Рецепт The sausage Krakow GOST of the USSR in 1938 The recip

Текстовый рецепт тут - https://craftstore.com.ua/рецепты/кол... Оборудование для мясопереработки https://cutt.ly/WwLOpsht Ингредиенты для колбас https://cutt.ly/ywKSpqDg Автоматика для коптильни и термо камеры купить https://cutt.ly/8NLSsKT Купить автоматику для климатической камеры https://cutt.ly/9wLOpYRE Краковская высшего сорта. Приготовленна по книге А. Конникова . ГОСТ 1938 года. Ингредиенты: Говядина - 300 гр. Свинина полужирная - 400 гр. Свинная грудинка – 300 гр. Соль нитритная пополам с поваренной – 20 гр. Сахар – 1 гр. Перец черный молотый – 0,6гр. Перец душистый молотый -0,5 гр. Чеснок - 0,65 гр. Krakowsky higher grade. Cooked by A. Konnikov's book. GOST 1938. Ingredients: Beef - 300 gr. Pork is tangy - 400 g. Pork breast - 300 g. Salt nitride in half with cooked - 20 grams. Sugar - 1 g. Pepper black ground - 0,6 g. Pepper fragrant ground -0,5 gr. Garlic - 0,65 gr. Preparation: We cut the meat into small pieces, mix salt with sugar and salinize, preferably individually, keeping the proportions. Place salted meat in a refrigerator for 48-72 hours. Then we turn the beef into a grinder with the smallest grating, we turn the bacon pork into a grinder with the largest grating, and cut the bacon with small pieces of 10-12 mm. Chopped and chopped meat mix, add spices and mix with a mixer until binder fibers are formed. Pour the minced meat into the shells and tie it with a rope, form a classic rings, place it in the refrigerator for a day to precipitate. After the precipitate, place the sausage in an oven heated to 90 degrees for frying. Fry for 30 minutes. Then lower the temperature to 80 degrees, put the container with hot water into the bottom of the oven, insert the culinary probe into one of the rings, and continue to cook until the temperature reaches the inside of the sausage at 68-69 degrees. The prepared sausage is chilled for 4-5 hours. The cooled loaves are placed in the smoke and smoked at a temperature of 30-35 degrees for 6-8 hours.