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Repent my middle finger 🖕

You need nitrate for food safety

Yes, I added water to thin out and to get a good paste.

Thanks

For this recipe, I used chicken breast, chicken thigh without bones and chicken's skin.

@@tastymeat3370 thank you! How was it?

Bună.După răcire eu las produsul la zvântat aproximativ 12 ore. Produsele se pot vida și se pot băga în congelator pentru o perioadă mai lungă.

Thank you and i invite you to ser other recipes of mine

Of course that.....I posted the recipe,but me and my family like it smoked. Who likes smoked, might smoke it. Who doesn't like the smoked taste, might eat it just how it is...

Thank you. I invite you to see other videos of mine..

Thank you for your comments. There are 2 types of salt for sausages, respectively CURE1 (used in the case of cooked products) and CURE2 (used in the case of raw dried products) weighing 2.5 grams per kilogram and salt with silitra (nitrite), for the preservation of sausages and meat, Extra fine. Sodium chloride with 0.4 - 0.5% silitra. It has an extra-fine and uniform granulation, perfect for being incorporated into preparations. Salt with nitrite (nitrite) is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite. The nitrite content is very well dosed. Recrystallized salt (obtained by evaporation) is the purest salt and gives an excellent taste to culinary preparations, being perfect for seasoning and preservation. Nitrate salt is the basis of all types of quality sausages. It is used for traditional meat products, preserved by brining, in those preserved by drying and for marinated fish. It is also used in canned meat or even in some cheeses. It is a preservative used (and recommended) long before the appearance of industrial foods. Nitrate salt is a special salt that has five main functions: It stabilizes the natural color of the meat (forming, in combination with myoglobin, a red pigment: nitrosomyoglobin, which participates in preserving the fresh appearance of canned products). Protects against dangerous bacteria (botulinus); Protects fats against oxidation (rancidity). Preservation of meat preparations. Many meat products cannot be obtained without salt with nitrite. Salt with diatomaceous earth is considered a limited food product. In cold cuts, it replaces ordinary salt. Recommended dosage: in general, according to taste. Dry method: dry mixture for sprinkling on the outside of large pieces of meat (45g of salt with diatomaceous earth and 1g of sugar per 1kg of meat); The wet method (brine): mixture for macerating large pieces of meat (brine 12 - 15%, ex: 45g of salt with diatomaceous earth for 3 liters of water); For sausages, charcuterie, etc.: maximum 30g of salt with diatomaceous earth/Kg (if a larger amount were used, the dishes would be too salty). Ingredients: recrystallized salt, preservative: sodium nitrite E250 (0.4-0.5%). Features: CONTAINS SODIUM NITRITE.

I use a mix of sodium ascorbate (E301 - 0.15g/kg), sodium erythorbate (E316-0.15g/kg) and saltpeter (potassium nitrate - E252 - 0.15g/kg) it's 1:1:1 so 0.45g of mix /kg From what I've found silitra is sodium nitrite (E250), so if you're using that the dosage may be different, but you also shouldn't exceed a certain amount. Saltpeter is what we use here, and usually antioxidants are added for extra color and less nitrosamine formation. Some people use celery but the correct dosage is hard unless you know how much nitrates are in it. E301 and E 316 are relatively safe as they are turned into vitamin C in the body.

Happy New Year to you too!

Thank you so much for your encouragement and support. It means a lot to me. I invite you to follow other recipes, just as educational! Thank you for the appreciations!

Thanks foR sharinG youR PositiVe EnerGy foR Humanity Benefit especially durinG these High Inflationary Times!👍I am goinG shoppinG to see iF I should make some Homemade ChiCken Salmi, Baloney or ? as we aRe goinG to be experiencinG a PolaR Vortex neXt week and I shall need something fun to do neXt week!👍PluS I absolutely lovVe Home CookinG as theRe iS no need foR tons of Artificial Ingredients!✌😀☕☕☕

Polish sausages

De la Inorogul . Sa aveți spor la mezeluri. Va mulțumesc

@@tastymeat3370 Mulțumesc frumos! De la ei cumpăr și eu

If you want to eat something good, you have to work a lot. Thanks for the appreciations

It has a different taste than the commercial one. I recommend you try to cook it.

Thank you for your appreciation.

I invite you to see other video.Thanks for your appreciations.

Thank you very much. I invite you to try it,it has a special taste

Thank you very much

Rețeta o găsești în video pe RUclips.

Unde ...şi este in engleza ?

Intri in RUclips la setări și alegi limba română

I use salt with nitrite.

@@tastymeat3370 poison

Thank you very much for your appreciation

Thank you very much for the appreciation! We are delighted because our posts and recipes have reached there and entered your heart! I invite you to follow our other recipes!

Va astept la degustat🙂🙂🙂

Thanks you

18gr/kg

​@tastymeat3370 1.8% isn't bad... Just make sure you're keeping all your salt content, both regular kosher salt and curing salt below 2%, or you might find it a bit too salty especially since this is air dried sausage.

​@@Ringele5574This is on my taste and my family's

@tastymeat3370 as it should be. That's why we make our own sausages. I wasn't insulting you. I find that you gave a great presentation on this particular topic.

@@Ringele5574 thanks

Hello. În România, allspices means "ienibahar".ro.m.wikipedia.org/wiki/Ienibahar

Pentru ca să aibă acces toată lumea la rețetele pe care le postez.

Cură #2 conține 6% Nitrit de Sodiu, 4% Nitrat de Sodiu și ~90% sare obișnuită care au rolul de a asigura conservarea în siguranță a carnii.

Multumesc! In Romania, oare unde il gasesc?

În România nu se găsește de cumparat CURE2.Se poate face comanda pe Amazon. În magazinele Selgros se găsește sare cu nitrit.

Multumesc de raspuns!