Domáce klobásy, typ na vikend.

Have a nice day

Last week I remembered the farm where I order smoked products from every Christmas (actually this would be the third season ) for Christmas.
The farm is in central Slovakia, quite far from roads, factories, sprayed fields... Just an organic farm. The pigs and cattle are raised on natural feed with no chemicals stimulants steroids.
Well, that's not what this article is going to be about :-)
Because when I suggested to my dad about two weeks ago that, I would order some smoked sausages for Christmas. He retorted that he was bored with my cottage and would like to make the actual products.
I reluctantly agreed because I'd rather pay the extra for some quality, and you have to add my own time to the cost of homemade products. Al would definitely make more money if I spent two days at work than two days at home grinding, pounding, stuffing my guts and smoking for another two days.
Either way I was already trapped and to make it look like I didn't want to spend time with him I agreed.

For the recipe we used
13 kilos of pork tenderloin
80g of red sweet ground paprika
100g red hot ground paprika
30g dried coriander
50g caster sugar
30g black ground pepper
200g salt
about 1.5 litres of warm water when mixing the sausage dough
20m casings. The casings were soaked in water the evening before the working day and chilled in a tuning fork.
The next day the mixture was charged into the sausage cannon and the sausages shaped. Excess air from the sausages is pierced with skewers.

Pekný deň prajem

Minulý týždeň som si spomenul na farmu, odkiaľ si každé Vianoce objednávam údene výrobky (vlastne toto by bola tretia sezóna ) na Vianoce.
Farma je na strednom slovenskú, pomerne vzdialená od ciest, fabrík, od postrekovaných poli... Proste bio farma. Ošípané a dobytok je chovaný na prírodnom krmive bez chemikálii stimulantov steroidov.
No a pravé o tom tento článok nebude :-)
Pretože keď som otcovi približne pred dvoma týždňami navrhol že, by som objednal nejaké údene na Vianoce. Odbil ma že sa ma chalupe nudí a rad by spravil vlastne výrobky.
Z nevôľou som súhlasil, pretože ja si radšej priplatím za istú kvalitu a k cene domácich výrobkov treba prirátať aj vlastný strávený čas. Al by som dva dni strávil v práci rozhodne by som na tom viac zarobil ako doma dva dni mlieť, pácovať, nadievať do čriev a údiť ďalšie dva dni.
Tak ci onak som uz bol v pasci a aby to nevyzeralo že sním nechcem tráviť čas som súhlasil.

Na recept sme použili
13 kíl bravčového výrezu
80g červenej sladkej mletej papriky
100g červenej štipľavej mletej papriky
30g sušeného koriandru
50g práškového cukru
30g čierneho mletého korenia
200g soly
asi 1.5 litra teplej vody pri miešaní klobásového cesta
20m čriev. Čreva boli večer pred pracovným dňom namočene vo vode a chladene v ladičke.
Na druhy deň sa zmes nabíja do klobásového dela a tvarujú klobásky. Prebytočný vzduch s klobások sa prepichá špajdľami.

Hotové klobásky sa nechajú odpočinúť a potom sa zavesia do udiarne

The finished sausages are left to rest and then hung in the smokehouse

Po uložení v udiarni sa pod klobáskami zakúri plameňom aby sa trochu zatiahli. Je to možno
pol-hodinka. Ako náhle uvidíme že začínajú stekať z masti, oheň rozhrnieme a pridáme piliny.

After storing in the smokehouse, the sausages are smoked under a flame to give them a little smoke. It is perhaps
half an hour. As soon as you see them starting to run out of fat, open the fire and add sawdust.

Dva dni budeme udržovať v udiarni dym. Čim studenší tým lepšie pre klobásky. Toto bol nás spôsob prípravy klobások. Tak snáď som vás inspiroval. Alebo aspoň navnadil na nejaký domáci pokus ak ich doma nerobíte.

We will keep the smoke in the smokehouse for two days. The colder the better for the sausages. This was our way of preparing the sausages. So hopefully I've inspired you. Or at least inspired you to try something at home if you don't make them at home.