Minced meat - 1

The taste and appearance of the finished sausage depends on the correct composition and preparation of minced sausage. product. You can use one or several types of meat in one sausage. The amount of added fat for hard salami depends on the fat content of the meat and on the requirements for the finished product. Usually 15-25 percent is added lard. As a rule, spinal fat is used, which is cut into small cubes. Very interesting result obtained by using interior fat. It is even softer and almost melts in the mouth. Cut, or rather crumble it into small crumbs, it is necessary in a frozen state, after removing the hard shell. In addition to lard, it is good to use fat tail for some recipes, given its specific taste.
Any fat is added to the sausage mass (minced meat) at the end of its preparation, after kneading. Knead minced meat together with lard it is impossible – there is “oiling” of the particles of meat meal, which prevents the release of moisture in the process drying.
There is much more fat in soft salami such as ndui or sobrassad. Jowl is used for their preparation. It has more coarse fibers than lard, so it is ground into minced meat through a fine mesh with the addition meat according to the recipe. In this case, kneading is carried out with the meat, and the cohesion in the sausage is provided by the fat.
Meat for the sausage mass is ground in a meat grinder or cut. For salami, we use large or trimmed grinder grill knife. For boiled sausages, the mass is usually emulsified, but at home twice is enough grind the minced meat, a second time through a fine wire rack. Also for salami, the meat can be cut into cubes with a side of 1-3 cm. A beautiful “marble” cut of the finished sausage can be obtained if the minced meat is chopped by hand with a chopper. For this a piece of meat it is cut across the fibers, as for chops, after which it is crushed with a cleaver until smooth. Chopper should be well sharpened so that the meat fibers are cut and not torn.