You want to make your own cold meats, you don't dare... and in front of the offer you do not know which material to choose? Tom Press offers you a set perfectly adapted for your charcuterie creations.
You do not know which material to choose to make your first homemade charcuterie, with some utensils and advice; it's simple !
Tom Press has thought of you and all beginners and offers a perfectly suited set with
meat grinder , knife, knife for boning, natural pork casings, gastro tray, funnels suitable for making all types of sausages and a booklet to show you the right actions.
What if I did them myself? Have you ever told yourself when you saw a terrine or sausages in the store? It is so satisfying to do it yourself, to your liking and with identified products and according to your choice. Yes, but what is the most suitable material? Tom Press has created for you a coherent whole to start and make his homemade charcuterie.
With this kit, you will have the right tools to get started:
- the essential
manual meat grinder ,
- the correct
boning knife ,
- a
tray to mix the meats,
-
100% natural casings ,
- funnels to make all types of sausages, different grids to chop meat
and a recipe and technique sheet showing you the right actions.
Here is a simple and delicious recipe explained step by step.
The hardest part is getting started? So ... give it a try!
To make tasty sausages with fresh herbs, you will need:
750 g of pork shoulder
250 g of pork belly
Per kilo of meat, you need:
20 g of aromatic herbs (without the branch): rosemary, thyme, parsley and chives freshly picked in your garden or bought from your vegetable shop.
¼ onion
17 g of salt
3 g of pepper
1- Install the chopper
Position the chopper on the edge of your kitchen table, taking care to secure it by tightening the clamp as much as possible. Make sure it is stable before starting the passage of meats.
2- Prepare casings
They are rigid, that's normal. For a perfect conservation the casings are put in brine and the salt has dehydrated them. To remove all this salt and they regain their elasticity, clean them then let them soak during the preparation of the meat. Handle the casings with care to avoid damaging them.
Rinse them under lukewarm water, letting your fingers slide their entire length in one direction and then the other. Then in a container filled with lukewarm water, gently open one end, gently run water inside. Change the water and let them soak.
3- Then the herbs
Once the herbs have been washed and dried, finely chop the parsley and the chives and thin the thyme and the rosemary. Mix all the herbs, weigh then add the chopped onion.
4- Cut the meats
As soon as they leave the refrigerator, cut the meats into pieces.
5-Pass them through a chopper
With the grid with 10 mm holes installed, pass the different pieces of meat by alternating shoulder, breast and aromatics. With each turn of the crank, the meat is trained and chopped to obtain a nice melee.
The grid with 10 mm holes, large enough, leaves pieces of meat whose texture you will find when tasting them.
The grid with 4.5 mm holes is to be used for making foams of livers, for example. The one with the largest holes, 18 mm, is used for very fatty meats. Their passage will be easier before chopping them with a lower grid.
6- Seasoning
The melee (minced meat) put in the bowl, add salt and pepper. With your hands, mix everything well for a good distribution.
7- Embossing or casing.
First of all install the funnel corresponding to the diameter of the casings after removing the clamping ring from the grid (without removing the grid). Then reposition it.
Moisten the end of the funnel on which you will position one end of a hose by pleating it entirely over it. Tie a knot at the end of the hose.
To prevent air from infiltrating during embossing, make scramble balls and insert them one by one into the chopper hopper. Gently turn the crank to fill the hose as evenly as possible. With your other hand, accompany the scrum in the tubular by exerting a light pressure for a good distribution. Once the hose is full, tie off the second end.
For the first time, get help for the time to acquire more fluency and the right gestures; one will turn the crank while the other will guide the scrum along the hose with his hand.
Caution: Make sure that the meat is not too tightly packed at the risk of bursting the hose.
Leave your sausages to mature for 2 days in the refrigerator, they will only be better. The aromas of the herbs will thus have time to diffuse all their flavors.
For better conservation over time in the freezer, vacuum them.
>>>> The recipe comes from your Tom Press magazine N ° 25.
