KIT: Nitrite salt,Collagen casing, Spice mix,Twine, for making homemade sausage

Description

KIT: Nitrite salt, Collagen casing, Spice Mix, Twine for sausages, for making homemade "Hunters" sausage
The set is designed for about 3 kg of minced meat for tasty and aromatic sausages.
Having a ready-made set is very convenient and economical. The composition contains everything you need for mouth-watering hunting sausages: the necessary casing with the required diameter is selected, there is a special mixture of spices that will make your sausages unusually fragrant, and there is also a recipe for super tasty sausages (read below)
The set includes:
Collagen casing (diameter 19mm,  length 10.6m)
Nitrite salt - 100 grams;
Spice Mix for Hunting Sausages - 20 grams;
Cotton twine for sausage - 10 meters;
Cooking recipe in the description (read below)
RECIPE: HUNTER SAUSAGES
Raw materials (per 1kg)
1st-grade beef - 300g
Low-fat pork - 100g
Semi-fat pork - 350g
Bacon (lard)- 250g
Spice Mix for Hunting Sausages - 4g
Nitrite salt - 20g
Sheath diameter - 19-22mm
GRINDING:
The veined beef and lean pork meat are crushed in a meat grinder with a 2 mm grate, fatty pork is crushed into 5 mm pieces, the lard is cut into 4 mm cubes and everything is salted with nitrite salt. Salted meat is aged for 24 hours at 3-4 °
MIXING:
Chopped beef and pork meat, bacon, together with the spices specified in the recipe, are mixed until a coherent uniform mass of minced meat is formed. The casing is stuffed with a syringe. The air trapped in the loaf along with the minced meat is removed by puncturing the casing.
DRAFT:
After mating, the loaves are subject to precipitation for 4 hours. at a temperature not higher than 10-12 °.
ROASTING:
After settling, the loaves are fried at 60-90 ° for 30-60 minutes. At the end of frying, the loaves turn red and have a completely dry shell. The temperature in the center of the loaves should not be higher than 40 °
COOKING:
After frying, the loaves are boiled with steam or in water at 70-85 ° for 40 to 80 minutes, depending on the shell. A temperature of 68 ° inside the loaf indicates that the sausage is done.
COOLING:
Cooked sausage cools down under a cold shower or indoors at a temperature not exceeding 12 ° for 3-4 hours.
SMOKING:
The remaining sausage is placed in smoking and roasting chambers for smoking with hot smoke at 35-50 ° for 12-14 hours.
DRYING: After smoking, the sausage is dried at 12-15 ° in rooms with good air exchange for 2 to 4 days.
Bon Appetit!