Servilat sausage

servilat.md

For 1 kilo:

• Beef - 25% (250g)
• Pork(30% fat) - 75%
• Salt + Nitrite salt - 2%
  • 2.5g for (6.25% of nitrite) cure #1
  • 17.5 for a regular salt
• Black pepper - 2g
• Nutmeg - 1g
• Cardamon - 0.25g (have very bright cardamon)
• Other spices by taste

Howto:

0. For the whole process the temperature of meat should NOT NEVER EVER exceed of +12C or 53F. Use freezer to cool down meat right in the process if needed.
1. Grind meat and mix together but not too much (To not to spread fat too much)
2. Add spices
3. Stuff into sausage casing
4. [option] let it sit in fridge for 2 days

Cooking:

• Use thermometer and measure the internal temperature. It is mandatory and inevitable.
• Convection is a must

0. Drying. Dry convection with 60C/140F until internal temperature is 45C/113F
1. Frying. Dry convection with 80C/176F until internal temperature is 60C/140F
2. Steaming. Add a tray with hot water, keep convection 80C/176F until internal temperature is 71C/160F
3. Put it to the fridge for 12 hours

2021-12-11

• Beef/Pork 25/75% 930g
• Salts 19g
• Black pepper - 2g
• Nutmeg - 1g
• Cardamon - 0.25g (have very bright cardamon)
• White pepper 1g or 2g??
• Garlic dried 2g

Ground meat from frozen. Was 2 days in fridge. Stuffed with 6cm fibrous casing from LEM

2022-02-15

• Beef pork 250 750g
• Salts 20g
• Black pepper 2g
• All spice 1g
• Nutmeg (1/2 tea spoon 1g)
• Cardamon (on the edge of tea spoon 0.25g)

Update: Very very tasty. Just cooool taste. A bit dry meat (too lean pork?)