Cured sausage at home: how to do?

Meat is presented today in a wide range. However, most foods contain dyes and artificial additives that adversely affect human health. For those who like to eat out, we will tell you how to cook a dry-cured sausage home. In this article you will find recipes of other delicacies.

General information

In Soviet times, dry-cured sausage with a unique taste and aroma, could afford only wealthy citizens and owners of grocery stores. Today we can observe a different picture. Sausages and meat delicacies abound. But reasons for joy not so much. First, the prices of these products bite. Secondly, in the manufacture of sausages used different dyes, artificial additives and flavorings. They need to improve taste and enhance flavor of the product. But our health these substances do harm.

Homemade dry cured sausages – the perfect solution for those who prefer natural products, without any additives. You do not need special skills and knowledge. Most importantly – follow recipes and instructions.

Homemade dry-cured sausage: a recipe with veal and pork fat

Food set:

• Sugar - 2 tbsp;
• 1.5 kg veal (tenderloin);
• Pinch of ground pepper;
• 1, 5 kg of pork fat;
• 50 grams of cognac or vodka;
• 3 tbsp of salt.

Homemade dry-cured sausage (recipe):

1. A few pieces of bacon RUB mixture of garlic and salt. Put in a glass container. Leave for the night.

2. Meat and fat is washed in running water. Then they must dry with cloth towel. Both ingredients cut into crowbar with a thickness of 1 cm are Laid in a deep bowl. Fill with salt (1 heaped tablespoon) and pepper. Add 1 tbsp sugar and pour 2 tbsp of water. All this stir. The contents of the bowl put into a glass or plastic container. Put in the fridge for a day.

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3. In the morning take the fat and meat. Remove the excess moisture. Detachable pieces of meat and fat. Skip the veal through a meat grinder (large branch). We turned out bright and juicy meat.

4. Now processing fat. To start, remove the garlic and salt. Next dry the pieces with a napkin. We won't miss the fat through a meat grinder. Just cut it into cubes of 5 × 5 mm.

5. Mince and slices of bacon are sent to the large capacity. Fall asleep to the same coarse sea salt (2 tbsp) and sugar (1 tbsp). Pour 50 ml of cognac or vodka. Stir the resulting mass with your hands. But much to rumple.

6. On the table lay the Mat for sushi. Covered with gauze. Tablespoon spread the minced bacon. The formed sausages. Align them. Of the numerous products that we have taken, you get 6-7 sausages. Send all this beauty in a cool place (for example, on the glazed balcony) for a couple of days. But the refrigerator – not the right place. After all, there is our delicacy will not reach the desired condition. After 2 days dry-cured sausage at home is ready. You can serve it to the table for tasting. We wish you and your guests Bon appetite!

How to make dry-cured sausage made of beef

Ingredients:

• 25-50 g of rock salt;
• 200 g salted pork fat;
• Sugar - 1 tsp;
• 1 kg of beef;
• 2 g soda;
• 1,5-2 tsp of ground pepper;
• Apple cider vinegar;
• Little red pepper (ground);
• 1 tbsp coriander.

How to make homemade dry-cured sausage made from beef.

Step # 1. Wash the meat and cut it into strips of 1-2 cm,

Step No. 2. Coriander fry a bit in the pan. Then grind in a coffee grinder.

Step # 3. Make a mixture of coriander, salt, red and black pepper. In the same bowl add the sugar and soda.

Step # 4. Pieces of meat put in a bowl. From all sides of beef sprayed with Apple cider vinegar. Each piece of grate zasolochny mixture.

Step # 5. The meat is put in stainless steel container. Cover with a lid and put oppression. Put into the fridge for 12 hours. After half the time we need to turn the beef in the brine and re-install the yoke on the cover.

Step # 6. When will the 12 hours, start manufacturing a weak solution of Apple cider vinegar. Take it at the rate of 2 tbsp per liter of water. Marinated pieces of meat drop in a vinegar solution for 5 minutes. Next, the beef needed a good wash and hard to overcome.

Step # 7. Grind the meat using meat grinder.

Step # 8. Go to process fat. In advance of his pickle. Approximately 1-2 days before to prepare a cured sausage at home. Cut the bacon in small cubes and put into bowl of meat. Mix up the ingredients.

Step # 9. Sausages formed using plastic wrap. Prepared delicacies spread on the bars and remove to a place where stronger air flow (for example, on the window sill). As we make sausage without guts, they dry out very quickly. After 5 days you can taste them.

Black pudding

Ingredients:

• 1 kg of boiled grains;
• 1 liter of pig's blood;
• Onions - 50 g;
• A little fat;
• 3.5 kg of meat, cut from the pig's head;
• 500 ml nourishingbroth;
• Lungs, skin and pork-0.5 kg;
• Spices (cumin, marjoram and others).

Preparation:

1. The meat from the pig's head placed in a deep pot. There also put the breast without bones. Boil it all until ready. Wait, when the meat to cool and shred it by passing through a meat grinder.

2. In a separate pot, boil the lungs and skin. Spread in a dish and waiting for them to cool down. Grind through meat grinder.

3. Take any cereal. Cook it a crumbly mess. Put in a clean container, pour pig's blood. Mix thoroughly. Add the meat, lungs and skin, and fried onions. Sprinkle with salt and sprinkle with spices. To the beef turned out juicy and flavorful, it is necessary to fill in a fat meat broth, strained through a sieve. Again, mix the ground pork and fill her guts.

4. Each sausage (200-250 g) tied on the ends. Put them in a saucepan. Cook for 20-40 minutes (at 85-90 °C). At the beginning of the process is necessary in several places to pierce a shell with a thin needle. When sausages are cooked, rinse them in cold water. Then put on a wire rack for further cooling. After 2-3 days they can taste.

Dry-Cured horse sausage

Product List:

• Apple cider vinegar;
• Red and black pepper;
• 1 kg fillet of horse meat;
• Soda;
• Salty bacon;
• Coriander seeds;
• Salt.

How to cook a cured sausage made from horse meat:

1. Cut the meat into strips (no more than 2 cm in length). It is desirable to use pieces without lived.

2. Do zasolochny mixture. Fry the coriander in a frying pan, then grind in a coffee grinder and pour into bowl. To it add the remaining spices. Mix them.

3. Slices of horse meat sprinkle with Apple cider vinegar and RUB the prepared mixture. Then put the meat in a large container, put on top of oppression. Like this horse needs to stand in the refrigerator for 12 hours. During the salting, the meat will allocate juice, which does not need to merge. After 6 hours, turn the pieces on the other side. Again, put oppression.

4. After 12 hours, we should make a weak solution of Apple cider vinegar. Per liter of water is enough to take 2 tbsp of Horse meat was lowered into the marinade for 5 minutes. Then carefully rinse it there and squeeze. Remove the meat in a well-ventilated room for 5 days. For example, you can hang it on the glazed balcony. After five days continue cooking dry cured sausage.

5. Horse meat skip through Mincer. In the resulting mince add the finely chopped salty bacon. It is the mixture we are going to stuff the sausage.

6. Take a Mat. Make it a food film. Proceed to the formation of the sausages, which are then placed on the grill and take in a ventilated place. Our delicacy is supposed to dry very quickly. Horse cured sausage at home will be ready after 5 days. And you will only enjoy its unique taste and aroma.

Homemade sausage grilled chicken

Food set:

• 3 garlic cloves;
• 500-600 g fat;
• Coriander, black pepper, rosemary and paprika – ½ tsp;
• 5 meters intestines;
• 2.5 kg chicken.

Practice:

1. First you need to wash and clean the intestine. This should be done gently to prevent their breakup.

2. Chicken cut into pieces. Fat grind using the grinder. Combine these ingredients. Salt. Add the garlic, squeezed through a press. Mix with your hands. The resulting mass, cover with film and leave for 20 minutes.

3. Grinder put on a special nozzle (it is sold in hardware stores). Carefully strung on her intestine. Must tie a regular thread. Starting to fill intestines with meat. So that the sausages during cooking not burst. They should not be tightly filled with meat.

4. To try the delicacy in the same day. Put the sausages on the grill and fry, turning from one side to the other. Serve with oven baked potatoes.

Sausage in Ukrainian

Ingredients:

• Garlic-1 clove;
• ¼ tsp. ground pepper;
• 1 kg bold pork meat;
• Some salt.

The brewing Process

Wash the Meat with water from the tap, cut into pieces. Send in a bowl. There mix with crushed garlic, pepper and salt (1 tbsp). The resulting mass fills sauerkraut or shell. Tying the loaves on both sides. Pierce with a fine needle in several places. This will remove the air bubbles. First boil the sausages in water, then put it in the oven or fried in a pan. Serve with stewed cabbage.

Express pork

Ingredients:

• 3-5 peppercorns;
• 2 kg pork(without bones);
• 1 tablespoon sugar;
• Garlic-4 cloves;
• 1 tsp. marjoram;
• Mayonnaise (2 tbsp.);
• 1/3 Cup salt;
• Lavrushka – 2 sheets;
• 1 tsp. ground pepper.

Practice:

1. Take a saucepan with a thick bottom. Pour 2, 5 l of water. Pour all the spices in specified quantity. Add mayonnaise and crushed garlic. Wait for the broth to boil. Disable fire. Give the broth completelycool.

2. Pork in one piece put in a cold brine. Bring to a boil. Takes 5 minutes. Remove pan with meat from the plate. Leave overnight with the lid closed.

3. In the morning boil the broth again. Cook for 5 minutes. Disconnect the fire. Leave the meat in the pan with the lid on to cool the brine. After a few hours take out the pork, wrap it in foil and put in refrigerator (but not in the freezer). The next day cut a slice and try.

Pork Chops

Want to surprise your family and guests? Then prepare them a chop. This delicious product has a delicate flavor and amazing aroma. It is made of thick muscle of the loin. To pork chops turned out juicy, the entire length of the piece leaving the fat layer is not thicker than 1 cm.

The Meat is slightly Nadeem a knife edge. RUB the crushed garlic and salt. To improve the palatability of pork chops use nutmeg. Treated this way the piece of meat laid on a baking sheet so the fat part is facing up. Cooking time – 2.5-3 hours. During this time, the chops appeared a Golden brown. The delicacy is not served hot. It cooled and then put into the fridge.

Conclusion

Now you know how to make cured sausage at home. Following the instructions described in the article, you can prepare a delicious meaty treat for your beloved spouse and kids. They will appreciate your efforts and ask for seconds.