Therefore, if you expect to become the owner of a delicious, high-quality and ... cheap "ck", do not engage in self-deception. To this class of sausage products, you must initially treat with respect, as a delicacy. Firstly, because this sausage has a rich history. It is believed that it is about 2 thousand years old, and mention of it as a feast dish can be found in the sources of ancient Greece, Babylon and Ancient China. Secondly, because the process of its preparation is very complicated, long, and the raw sausage behaves itself is very capricious. Thirdly, because almost every people has worked hard on their firm recipe for a delicacy sausage, showing the world Cracow, Italian, Braunschweig, and, of course, Moscow. Fourth, because it is made not only from the freshest and selected meat (from 1 kg, only 600 g of sausage is obtained), but even with the addition of expensive cognac, at least 5 years of aging.
"Draw" - we will eat
Before the sausage delicacy gets to us on the table, the stick must be ripened, smoked, dried to the best extent. First, the best meat of 5-7 days is salted and ripened in saline solution, then ground into minced meat, mixed with bacon and spices, creating a unique mosaic "pattern" with a certain structure, the size of the fat and their number on the cut, exactly corresponding to GOST. Then stuffing stuffed into a shell, then he sits 4 days in the precipitation chamber, where he gets rid of excess moisture. And, finally, goes to the smokehouse. The most delicious varieties are smoked on firewood (alder, pear), and not on sawdust. That is, the sausage, in fact, does not undergo thermal treatment, and is exposed only to cold smoking at 20-25 ° C. And now it's time to dry it - up to 40 days in a row. Spices begin to play, the smell of smoking is concentrated, the "body" becomes elastic and elastic.
The leader of the smoked
Once smoked, it was a symbol of affluence and belonging to the highest world, and you could buy it only in "closed" stores or "from under the floor." Today, the sausage palette of any meat department in the supermarket is pleasantly pleasing to the eye, however, a little sobering price - for a wand good "Moscow" will have to put aside a lot of money.
In the "Moscow", one of the most popular varieties, for example, contains beef, but pork prevails, and the "eyes" of the shpig are large and "expressive."
Choose me!
How, among the variety of Moscow's smoked sausages, choose the best?
Choose a wand in a natural shell. It should be dry and clean, slightly wrinkled. If the shell departs from the product, then the sausage is likely overdried or just old.
Choose the hardest of all proposed - if it is too soft, then it's not ripe.
Do not worry, when in the "ck" you will find bacterial cultures.
Histology of sausage
Expensive sausage is one of the most favorite products for falsifiers. To prove abuse without laboratory research is very difficult, so we had to carry out real medical experiments with sausage-making its histology . Under the microscope, we saw that the meat is in all the samples, there is not one soy in any. The connective tissue should be present in the sausage, but there should be no elements of bones, cartilage and skin. But among our participants testing the skin still exists. In addition, in smoked sausage bacteria of the E. coli group are not allowed, even in 1 g of the product, and in our three samples this cunning "guest" is present. Unfortunately, in most samples, stale meat was also found.