Smoke sock 55 mm bordeaux 3 pcs

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Een unieke mantel van textiel die doorlaatbaar is voor rook - perfect voor roken.

Weight

: 0,013 KG

Shipping costs

: € 4,00

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: Ordered on working days before 12.30 pm, shipped today.

€ 8,95 *

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Description
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Smoke sock 55 mm bordeaux 3 pcs

A unique textile sheath that is permeable to smoke - perfect for smoking. It is perfect for cooking a variety of cold cuts, especially homemade sausages such as ham or smoked sausage. By using a fabric casing you get a juicy sausage with a firm structure. In addition, the meat product retains the freshness and aroma of smoking for longer.

Diameter of the sock 55 mm,
length 40 cm,
thermal resistance: 80 ° C.
The product is intended for contact with food.

Recipe for homemade ham

Ingredients (portion for 3 textile smoking cloaks):
2.6 kg pork ham
300 g pork shank with fat or fat bacon
6 g potassium nitrate
47 g of salt
6 g black pepper (1 teaspoon)
3 g coarsely ground colored pepper (1/2 teaspoon)
3 g coarsely ground mustard (1 teaspoon)
2 g allspice (1/2 teaspoon)
3 cloves of garlic squeezed through a press
100 ml of cold water

Preparation:
Cut the ham into small pieces (approx. 3 cm) and let them soften gently with a pestle. Grind the pork shank or bacon through a sieve with the finest mesh (2-4 mm) and knead well with cold water so that it becomes a bit mushy. Mix both meats, add potassium nitrate, salt and all the spices.
Let it rest - for about 10 minutes. Then place it in the refrigerator for 24 hours, then carefully loosen it and season it if necessary. Fill the casings tightly with the prepared mass, preferably using a meat injector (syringe) with the widest needle. Tighten the end of each casing and allow the sausage to dry for 2-3 hours, then place the sausages in the smoker for an additional hour to dry. Then smoke them - for about 3-4 hours at 50-60 ° C. After this time, take them out of the smoker And then heat them for about half an hour at 75 ° C. The temperature in the mantle is best controlled with a cooking thermometer with a skewer, which is inserted into the center of the sausage.

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