Hätte ich diese Rezepte vorher gekannt, hätte ich nie Wurst gekauft! Lecker, preiswert und gesund
1,706,147
Published 2024-01-23
0:00 RECIPE 1
8:39 RECIPE 2
16:36 RECIPE 3
RECIPE 1:
1.4 kg pork shoulder
900g pork belly
240g raw smoked bacon
2 bay leaves
5-6 pieces of allspice pepper
220 ml boiling water
½ teaspoon ground coriander
1-1 ½ tablespoons marjoram
½ teaspoon ground fennel
1½ teaspoons garlic powder
Black pepper
I use 17g of salt per 1kg of minced meat
40 g salt (for 2.4 kg minced meat)
Add 35 g of gelatine to the cooled water and stir immediately
Jars for preserving (500 ml each)
Screw the jars tightly with clean lids
!!!Make sure you screw on the lids tightly
Tyndallization is a sterilization method that kills all forms of microbial life, including spores.
Tyndallization is the repeated heating of liquids two to five times at 24 hour intervals. During this time, bacterial spores that have survived at 100 °C germinate and are killed by further heating.
Sauerkraut pancakes:
250 g sauerkraut
Chop up the sauerkraut
1 large onion
250 g flour
Black pepper
Salt
1/3 teaspoon baking soda
250 ml milk
3 eggs
vegetable oil
RECIPE 2:
1.8 kg pork and fat
You can use pork cuts with fat (pork shoulder, pork belly, pork fat)
½ tsp ground coriander
½ tsp ground allspice
½ tsp garlic powder
3 bay leaves
1/3 tsp nutmeg
½ tsp ground fennel
Black pepper
1.5-2 tsp salt (you can adjust the salt later as desired)
1 onion
1 cup of water
5-6 cloves of garlic
Allow to cool at room temperature
Then put it in the fridge and keep it in the fridge
Such a meat spread on bread can be stored in the refrigerator for a long time
It's not canned meat, but thanks to the fact that the meat is filled with lard, it keeps for a very long time
Onion cakes:
500g onions
1 tsp salt
1 tsp sugar
Black pepper
2 eggs
Add to the onions
½ tsp baking soda
½ tbsp vinegar
Green onions (or dill, optional)
100g flour
vegetable oil
RECIPE 3:
1.5 kg pork belly
Pour into jars (or other suitable containers).
Do not stack them too tightly so that there is enough space for the brine
150g salt
1 liter of water
Bring to a boil to dissolve the salt
Pour the brine over the pork belly
I use hot brine, but cold brine also works
Let stand at room temperature (24°C) until completely cooled
Then store in a cool place (refrigerator) for 2 days
After 2 days, pour off the brine and rinse the jars
1 liter of water
150g salt
1 teaspoon sugar
1 tablespoon black peppercorns
2 bay leaves
½ teaspoon chili flakes
Bring to the boil and dissolve the salt in it
5-6 cloves of garlic
Add the garlic and pork belly to the jars
Fill with brine (cold or warm).
Make sure the brine is evenly distributed
Let cool at room temperature
Store in a cool place (refrigerator) for 7 days
After 7 days, remove the pork belly and pat dry with a paper towel
A bunch of dill
Garlic
paprika
A pinch of hot red pepper
oregano
The pork belly is ready to serve
You can also leave the pork belly unseasoned
Better if served chilled
Wrap the pork belly pieces in foil or parchment paper
Store in the refrigerator or freezer (for long-term storage up to several months)
Thank you for your time and have a nice day!
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All Comments (21)
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Приятного аппетита всем кто приготовил. Коассные рецепты. С говядины думаю тоже получится.👌👌👌. Казахстан. Алматы.
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Thanks for sharing how you make these. By the way, I am sending you and your family ❤well wishes from North Carolina USA. I started investigating no refrigerant available recipes. The wonderful ladies and elderly look after each other the children who have lost parents anuts uncles,.... all are care for by neighbors and friends and any family left. These ladies show us how to can all kinds of different meats and can store soups and whole meals together. They have no electricity and they are sharing their own knowledge as well. ❤🎉 I appreciate all of your videos. Please do not let negative comments upset you. You're special. Thank you.
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Не думала, что так можно сделать с капустой квашеной. Сделаю. Спасибо🙏💕
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❤🎉😊хорошие.рецепты!Будем.готовить!Благодарим!
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Всегда делаю тушонку с винтовыми крышками ,заливаю водой крышки на два сантиметра,как закипит огонь делаю маленький и тушу пять часов,стоять банки могут без холодильника ничего не будет, только быстро съедаются
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Слишком закрученый сюжет с колбасой. Я все это закладываю в несколько прозрачных пакетов , плотно завязываю , заматываю в чистое полотно или марлю , плотно перевязываю шпагатом и варю часа полтора два , в зависимости от объема колбуха. Вынимаю , даю остыть , потом снимаю всю обертку и в холодильник на ночь. И ничем не накрываю , чтобы он в холоде обсох и стабилизировался. Но я режу на мелкие кусочки и никогда не добавляю желатин , он дает неприятный привкус , заменяю его кортофельным крахмалом. Это получается , скажу вам , бесподобно и очень вкусно.
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В автоклаве сделаю, спасибо❤
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Спасибо за рецепт))),обязательно сделаю такую заготовку🥰
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,спасибо за ресепт
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Большое спасибо. Понравилось второй вариант . Интересно и можно помазать мясной паштет на хлеб.
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Я первый раз вижу приготовление аладий с луком,надо попробовать спасибо за рецепт.
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I enjoyed this presentation and ordered a meat grinder so I can make sausage also. I particularly liked the spreadable stuff that you made too.
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Фантастическая женщина!
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Рецепты класс👍👍👍. Возьму в копилку. Беларусь. Бобуйск.
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Супер, дуже смачно виглядає!
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Супер! Вы умничка!
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Schaut echt gut aus!!! Ich probiere es !!
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Herrlich !,,,,
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Vielen Dank für das tolle Video das werde ich gerne ausprobieren 😀👍 liebe Grüße
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Благодарю Все хочется попробовать
