#emkolbaski #pavelagapkin #syrovyal #homemadesausage
All recipes from all curing seasons are published on the website emkolbaski.ru
https://www.emkolbaski.ru/receptury-s...
00:30 Introduction and start of the season
• Opening of the eighth curing season.

• Explanation that dry-cured products take anywhere from a month to a year to prepare.

• Mention of the TV series and short videos on the "Eat Sausage Recipes" channel.

02:17 History of the Seasons
• Until 2020, attempts to release short recipes failed due to the lengthy preparation time of sausages.

• In 2020, the series history and the "Let's Believe Together" movement began.

• Product examples: Dedushkin Gostinets, Salchichon, and Braunschweig sausages.

02:30 2021 Season
• Start of the second curing season in 2021.

• Creation of four whole-muscle products: Pork neck inspired by Coppa, Carbonade, Beef tenderloin inspired by Bresol, and a fancy fillet inspired by Lomo.

• Problems with carbonade due to lack of starter cultures.

04:23 2022 Season
• Transition to a seasonal system: start in October, end in May.

• Difference between dried and cured products.

• Example: Ryazan sujuk.

05:49 Season 4
• Production of 4-month-aged Coppa.

• Making sausages in mold - the three F's: Fouette, Finocchiona, and Felino.

• Pancetta as a beautiful pork belly product.

06:51 Italian Sausages
• Making Milano, Felino, and Corsican salami.

• The importance of spices for the flavor and aroma of sausages.

• Starter culture recommendations: Flora Italia and T-SP.

08:26 Mold and Fermentation
• Using mold to prevent sourness in sausages.

• Fermentation stages: starter culture activity, mold development, and lactic acid neutralization.

• Recommendations for using a separate refrigerator or heat chamber.

10:59 Membrin Casing
• Advantages of Membrin casing: slow moisture permeability, mold resistance, and ease of cleaning.

• Versatile casing: suitable for curing and heat treatment.

11:40 Combined Duet Sausage
• Duet sausage with whole-muscle fillet inside and minced meat outside, covered in white mold.

• On the 28th day, the cut looked perfect.

• In the sixth season, Uglich sausage was made using the cold fermentation method.

12:37 Seventh Curing Season
• Conflicting results: successful and unsuccessful products.

• Moscow ham, dry-cured, according to a recipe from an old book.

• Pancetta, Bresaola, and Kumpiaczok re-created using Master Blend.

13:36 Benefits of Master Blend
• Prevents fats from going rancid, provides vibrant color and excellent flavor.

• Pancetta and Moscow ham preserved well.

14:35 Meat Chips and Other Products
• Meat chips with Master Blend retain flavor and color.

• Meat beer...ki and straws also turned out delicious.

• Comparison of cold and hot fermentation using examples of Grandpa's Gift, Bronshveyskaya, and Salchuchen.

15:31 Experiment with Chorizo
• Using Spanish paprika for Chorizo

• Experiment with salt-free sausage, salted in brine using a hot fermentation method.

16:16 Problems with Ham
• An unsuccessful attempt with Ham due to a warm winter and flies.

• Decided to try again this year.

17:44 Recommendations for building a Ham
• It's better to build a large ham house than to buy a large refrigerator.

• Links to recipes and materials in the video description.

6:45 PM Announcement of the next episodes
• Hot and cold chorizo ​​with TSP and ham starts.

• Hot and smoked cervelat with Rapid and Masterblended starts.

7:12 PM Invitation to participate
• Invitation to join the eighth season of curing.

• Promise of interesting recipes and training from a meat processing technologist.