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The general theory is that the sausage inferior cuts of meat that is placed in them. Wrong, for good sausage should be the best of the meat. Garlic sausage Here, we devote ourselves to making homemade sausages of pork. Slavonia are masters of sausage of which are known sausage and kulenova reefs. Kulen has become an original Croatian brand is protected by international patents. There will be articles about making sausage but ordinary domestic, quality sausages. So, first things first: Drying hard boiled egg peeler and smoking meat from pigs, preferably Slavonian kinds of pigs "Pikachu" as they are called, or other types of lean pigs is ideal for making high-quality local sausages. The meat is cut into strips, and to the best of ham, neck and shoulder blade, so as to take the pieces which are not completely defatted, but the strip has little by weight and parts per se. Avoid pieces that have "strings" in it, or veins. Meat should be cut so cool because it easier cold cuts. Connoisseurs sausage meat will grind but it finely hard boiled egg peeler cut into cubes as soon as less. Grinding is done more quickly and easily prepare a mixture for sausages. But we will leave the master for choice. Thus, the meat is chilled cut to as little boxes, and so cut first season with salt. Dry beech Some prefer coarse salt, but it could be small. One should be careful with the addition of salt, because too much can not take away. At the same time should also add other spices like hot and sweet peppers, garlic, bay leaf ground, peppercorn. Red pepper is added for color and bitter taste due to red. Also be careful with hot peppers do not overdo it otherwise it will not be for consumption. Adding spices should be done with constant stirring to evenly hard boiled egg peeler distribute accessories. The ingredients should taste because it is the best way how what should be. When you specify the amount of spices to your taste, leave well stirred to stand for 24 hours. After this mixture will leave something hard boiled egg peeler more fluid with which to go out and part of the spices. Then you have to taste to check once more ingredients with more positions from the mixture, hard boiled egg peeler and if all is well, then moves to the filling mixture into natural casings. Best are swine, sheep or beef intestine depends what you do sausages. Beef guts are fatter, hard boiled egg peeler and sheep in a very long and thin. The sausages are stuffed by hand or machine. Machine is considered if a greater amount, or if the real sausage industry. Manual hard boiled egg peeler stuffing is done at a meat grinder, with that removed blades and screens and come to the tube that you put the hose. Charging is done with an eye on the optimal hard boiled egg peeler amount hard boiled egg peeler of mixture that is fed to nebude hard boiled egg peeler too much to hose would burst. Also, empty or intestines so it remained in the air which is not good because hard boiled egg peeler the drying will remain blank. Sausages agree poluparove or two such pieces form a pair. Preferred length of sausage, usually from 15 to 30 cm bind end or are bent, turning the hose on its axis by 180 degrees. Care should be taken due to engorgement Swing comes to cracking the hose. When the sausage stuffed, the ends can commit but not necessary. That made sausages are hung on a stick and put it in a cool, airy place to drain for at least 24 hours. In no event shall NOT emit smoke sausages that are wet outside. When the sausage a little dry, approached the smoke. hard boiled egg peeler City smoking should hard boiled egg peeler be set up (preferably indoors) that the air supply, preferably from below, and exhaust fumes over the sausage. Smoking is a process that should not be underestimated because of the smoke depends on the proper quality and durability of sausage for consumption. It is very important to choose the wood for smoking. It is best to dry wood beech, hornbeam, alder. Be sure to avoid the wood with a lot of tannin (chestnut, oak) and never used conifers because they contain a lot of resin. Smoking should be done so that the mass of smoke is as mild haze, and not as dense fog from which nothing can see. Can not feed the fire to reach a high temperature of the smoked material that melts and drips. Be sure to avoid the appearance of an open fire. Space smoking can smoke and dry, but completely dry noise sawdust, which is placed in a metal container. If the saw had damp, there was a thick smoke which damages the material. Smoking should be done no longer than 3-5 days and at 6:55 pm on the day. After that, the sausages are removed and moved to the area where they will have plenty of air on which to dry. If you have space for a special preparation of sausage and meat smoking, then that space is suitable hard boiled egg peeler for smoking and drying meat and sausage. Kobasic