“Pekla” curing blend for ham sausage is indispensable in your kitchen if you want to enjoy healthy, fragrant and delicious processed meat made on your own! For smoking and scalding - this curing blend with seasonings will allow you to prepare your homemade sausages – both scalded and smoked - having... more >
“Pekla” curing blend for ham sausage is indispensable in your kitchen if you want to enjoy healthy, fragrant and delicious processed meat made on your own!
“Pekla” for ham sausage is a curing blend with seasonings, perfect for preparing scalded and smoked sausages. Curing will allow your dishes to retain their appetising flavour and aroma and to remain microbiologically stable. Thanks to the herbs included in the blend, the flavour of homemade processed meet is perfect and unique – you will never reach for store-shelf processed meat again! A single 120 g pack of “Pekla” is enough for processing 5 kg of meat and it is really simple to use! Meanwhile, the clear composition that does not include any glutamate or sugar ensures that choosing this product will let you serve healthy dishes of well-known composition onto your table!
Recipe for 5 kg of ham sausage:
Remove membranes and fat from the ham meat and dice it into 2-4 cm pieces. Grind the shoulder meat using a 8-12 mm mesh plate and dice the leaner meat or mince it using a kidney plate. Grind bacon through the grinder plate with the smallest mesh size. Combine all meat types, add 0.5 L of cold water and the content of a single “Pekla” packaging. Knead everything thoroughly for at least 15 minutes. Cover the meat filling loosely and leave it in the refrigerator for a day. Soak the protein casings, insert the filling tightly into them and leave them for at least 8 hours in room temperature in order for them to dry and for the meat to settle well (you can apply cold air fan for this purpose). Smoke the sausages so prepared in a temperature of 50-60°C for about 3 hours and then scaled them by putting the meat to water with temperature of 75-80°C. Scald the sausages until the temperature inside the filling reaches 68°C. The smoking process can be omitted and the sausages can be scalded directly after they become dry and the meat settles inside the casings.
Ingredients: non-iodised salt, seasonings (granulated garlic, mustard seeds, black pepper, white pepper, nutmeg), sodium nitrite, anti-caking agent: E 536, sodium nitrite.