Why homemade "sausage" can be useful, but more often than not it is not tasty

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Why homemade "sausage" can be useful, but more often than not it is not tasty

Now I’ll say something terrible: the most delicious meat is far from paired. I know, I know, sneakers of those who are sure will fly at me now if I get to the market early and look for an honest seller who slaughtered your favorite barrack or bull at night, and from the tour to the market, then you will buy the most delicious, the most wonderful, the healthiest meat - pair.

But it’s not like that.

When I followed this principle, I usually got a cooked meal that could be categorized as 'neither fish nor meat.' Well, yes, the meat was soft - and nothing more. And to taste - nothing (you can not believe me, your right).

Yes, you can play with spices and seasonings, herbs and vegetables - in a word, with additional ingredients - to make such meat tastier. But as a result, the dish will have a very weak (the same no) taste of meat, the very additional ingredients will lead in it.

If someone likes it - to your health. I do not like. That is why he has argued and will continue to affirm that no one can cook homemade sausage and other meat delicacies delicious on the go. We need not only recipes and products, we need equipment and knowledge - very deep knowledge of the biochemistry of meat, which cannot be acquired by reading the recipe a la “cut the meat into pieces, salt, put the pan in the refrigerator overnight for ripening, and then tamp the minced meat in a tetra-pack from juice or milk and steam it, you get a ham that is not in store good. "

In this case, the result is not a ham, but a brew. Which does not even smell like meat. Well, yes, store-bought ham does not smell like meat either, but at least there is an excuse - there is no meat in it. And at home then what?

Did you get the wrong meat?

Yes, the meat was right, fresh, bought on the market. that's why everything is bad.

Indeed, home cooking overlooks one of the most important processes - maturation.

The same autolysis that makes HIS MAJESTY MEAT from just meat

Under industrial conditions, it is not difficult to ripen the meat. There are many dry ripening chambers

At home, you have to dodge. Moreover, what is available to us at home is most often just wet maturation - when the meat is packed into vacuum, after which it is placed in a refrigerator and kept at a temperature of 1 ° -3 ° С for about 10-14 days.

This method, by the way, has a lot of disadvantages - the meat remains tender, but the taste for the better hardly changes, on the contrary, a metallic one may appear and a sour taste (after all, there may be too much liquid in the package), and such meat retains juice almost better than exposed ripening.

You can slightly improve the process by wrapping the meat in parchment before vacuuming (then there will be no excess moisture), but this is just "a little".

And if you can still cope with the shortcomings of unripened meat in ordinary dishes - by frying, adding soy sauce, seasonings, then in sausage - just sausage - such an amount of seasonings will immediately hammer on the taste buds and the head is heavy hammer. Especially if even the salt in it will be used "table food" so that "no chemistry" ...

And the meat of special maturation for sausages is expensive to buy - alas, not everyone can afford it for steaks either.

Shl. There is an option to find a farmer who matures the carcasses in cellars. But I have not even met such in nature.

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