Friends, today we have enough a kind of video - a ham from a camel.
Yes, why exactly is the camel well, not just say so now
planned a series of commercials for people which can not or can not
eat pork for ethical reasons religious does not matter that's why raw materials
now we will have a camel why not If someone brings me the horse of good
quality I'm ready I'm ready to make sausage and crocodile scanners please this
it does not matter at all we give only the basis yes only the meaning itself
acai and can be any further ham from the year I'm given, I want to do not just
strongly Yakut I'm there for the oven made a little more interesting
let's show you and quickly I will tell it means camel vendor
We are a camel and in Russia we will say so one of the few and very limited
number of suppliers of camel meat Russia, this camel came to us from
Arab Emirates special fattening company that deals with camel
and camel milk in russia is called
an online store called camil boutique love closer milk kml milk
here you go by the way to their site a lot interesting here in this case to me
it is interesting to look at the camel
How will she behave himself to me, my thoughts too went means that in plans it is a ham
camel unity is a big minus that I do not like not like camel
lived a lot that is large enough Live and see a fairly large fiber
up to the muscle fiber is large enough that's what I'm going to do, I'm asking
press the posol ambassador standard as any ham does not matter there what we do
just fierce is weighed on the scales the quantity of raw materials is multiplied by 12
percent and understand the amount of salt multiply by 10 percent
water here will work like transport for a solid as delivery for
salt here about the syringe and throwing and then I will be engaged in decorating
what is the beauty of Prague to go you can simply just like this and roll in
roll and in fact throw in a film or in the net and put it
a long piece of muscle is also delicious. whole muscular Che should be here but me already
it is not very interesting to do so therefore what are we gonna do here from here
deploy
as a book unfold and yes, and this thick layers of spacious meat decorate
on top of spices we have a mouth-watering mixture will be called spices
cellulose foil cellulose that is artificial origin
I will spin into the roulette using a mesh we will make roulettes and heat-treat
that is it will be beautifully roll actress yes that's interesting but the meaning
the same one and so I have to say it does not matter
raw material what does not matter what the top decorations are one and the same
amount of meat the amount of salt given russia calculated up to
and heat treatment clearly 8 degrees Outside up to 70 inside create always
the same for any kind of raw materials so that's how we went
so see what we get then I repeat I weighed a piece of meat
weighed the water that would be required for delivery of salt in this piece of meat until later
weighted meat plus water weight multiplied by 2 percent and received the weight of salt
for the ambassador of all this volume and brine once broken, too, can be called and
Meat further and this is the amount of salt but should be in exactly this
the meat is no more than why in order that after the first
treatment I had clearly for donate salinity of the finished product
we are already not on our knees everything that everyone thinks is just this
technology is in fact further seen before I cut the piece since I liked it
I put it down so much as me I liked to minimize it now I can
any random order does not matter when that is, I want to make bigger bars of bars
rolls yes that's how I'll fold them yes they will not be thick enough to boil them
will be 0:05 and I will cook caliber 100 is also deliciously beautiful on
I want to cut this way here there will be a long and thin roll also good
why do not you see a long tonic too good, that is, from the tasks we are working on
beyond that I could not have shown the movie is such a little thing
do in between industry there is such concept of tunda sighting of the product then
there is a poking of muscle fibers for was the maximum release
protein well, let's say so muscular was muscle protein can also be said yes
that is, what I do over all and then with stirring the salt will grow small
a lot of protein and that's all this setochka it will close and the spices will come in here
and it will be tastier to be more interesting than one option do so
another option is just like this - let's go back so where we turn here a little burnt out
that was the same diameter for what need the same diameter in order to
Here in these tips, meat is not dry out
until it is the same ready for all diameter and but that was the same
diameter here it should be too the diameter of our loaf of rolls is the same
something like that went and by the way about us wanted to say
meat awesome I really like the smell and really want to try that
will end up in the end go
so friends well everything tied up green color is also not without reason with you understand
means that further we send for an ambassador at least 12 hours before the best
for a day in the refrigerator with plus there 2 plus 6 graces and will be with us
heat treatment heat treatment different options are natural, but let's say it
always the same for everyone sausages at 80 degrees
outside up to 70 degrees inside smok in the middle you will or not
will smoke it does not matter completely here we have the conditions practically
We are not going to smoke smoking so I I throw in the oven
through there to teach after maturing on arch
to shower the oven when exiting 80 degrees outside and wait while inside this
bar is not temperature reaches 70 all products
ready you can not even worry about it yet nuance when we are inside 60 you
the temperature will freeze in place yes, therefore so that it does not freeze between increment
speed of dialing the temperature therefore so that it does not freeze the mold
Drinking a tray is not easy to mold pour a sink of water directly on the kettle
whole feed and immediately the bar will deliver heat to the
this button is much faster and this one then do not fall for about an hour or three
four about you think about somewhere 80 caliber but four for four with
Half an hour is also a nuance if you longer brewed
all processing there is not only cooking it generally means you mistake 3 4
on the 4s planet of the site maximum which so that's what the ambassador said all about
maturing heat treatment see after tomorrow we will cut and then
it's friends that we try that we have It turned out a roll of camel and yes
so we had two options let's start with this
Well, see what I wanted to note because of the fact that we are still in a hurry so come
when shooting, the color did not have time, well, that is sodium nitrite somewhat react
see red there where sodium nitrite managed to react here more
gray color means that the salt did not pass that is, it means that I hurried and
wanted to speed up the process of the ambassador he would like to do for the night but did not work well then
there is I to what you understand that the process In any case, salting is diffusion and
osmosis then physics before it can be accelerated sometimes it does not work for two days to the ambassador
take away not the night as I now did yes and two days then everything will be exactly and
The taste is typed and the color is interesting and aroma the most important will appear
so here it is, but nothing terrible in this trifle and proceed from the barn
conditions
Well, in principle, I'm a camel from venison does not distinguish the taste it tastes good
juicy see on the phone shines businesses
Yes, remember, we had a video about lacetti well, about the same recipe I
I did about like it, that is dense and juicy red meat which in
principle, here in the tonic narezochku on the sandwich will be cool so what?
let's see 2 what we get but just poured the elite that is the thickness
thickness matters before remember me first a large piece of syringe shaft and
apparently and then ripped in half and yes Here is a great nitrite
sodium reacted interesting color here such a picture you get from us
the meat is very dense bright red in principle that's how you are
should be obtained after two days of ambassador but much tastier here in the picture
carrot paprika you will try an interesting drawing with greenery
here's the taste of knowing that such a weakness there was a sweetness of perhaps sweetness
because of carrots on naturally well she told me like yes such a delicate sweetness yes here
in this reading that which is definitely then see the priests again on
for sodium nitrite has reacted completely and is not
reacted we see a red eagle and service virgin nothing to worry about this
No, it's clear that the organ alevtina only on the appearance of something like not very
so I certainly like the like above branches and more nuance here a little taste
crooked but that is more delicious here here are more delicious nitrite
sodium how not to cool but of course you can
check yourself before trying to what actually you also call
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