I vote with both hands for healthy eating and agree with nutritionists: if you love sausage, eat homemade! We order dry-cured sausage from the farmer, 10 kg for our family, we prepare it in November, hang it in the “Cantina” (cold cellar), it’s ready in March, this is its peak taste. We eat it quickly and treat our friends and relatives. It’s very tasty, but we don’t have the conditions for drying, so I found a wonderful recipe for our urban conditions. I’m happy to share with you! For those who have a dark, unheated , ventilated room - recipe No. 2. and 3;and 4

I do not recommend using an artificial casing! Agree with the butcher and buy a natural one. Most often, pork intestines are divided into two parts: 32 mm - 35 mm and 35 mm - 38 mm. We tend to lean towards size two because we like our sausage big....we're going to go through this like adults!!!

The intestines are stored in salt. Rinse them thoroughly in warm water. Then wash each inside under running water.

This is one of the most difficult preparatory work. When producing sausage, it is very important what kind of meat you use. We buy the front shoulder. This part is located on the front leg from the elbow to the back. The lard/meat ratio is ideal for sausage.

1 - blade

Pork shoulder makes excellent roasts, meatballs and cutlets.

2 - loin, small rib

The loin can be used to prepare langets, escalopes, pork medallions and cutlets.

Some of the most delicious fried foods come from the top.......

4 - rear ham

Used for cooking steaks, brisoles and schnitzels.

5 - peritoneum

This part is best used to make pork rolls.

Pork neck usually makes the most delicious kebabs, ideal steaks and cutlets.

7 - front steering wheel

As a rule, it is used for minced meat, but can also be used to prepare a rather interesting dish “Aisban” (stewed shank)

8 - rear steering wheel

A very tasty dish - hind shank baked in a sleeve.

This was a small digression for the uninitiated :)

If you have the opportunity to have the meat cranked at the butcher, do so. There is a special function for minced meat. Or chop the meat finely with a knife. Take the part of the meat that you will use. Put the rest in the refrigerator.

Adding spices:

Hot Sausage. Spicy sausages. Sweet Sausage.Sweet sausages.

4.5 kg pork 4.5 kg pork

1 cup cold red wine 1 cup white wine

1 cup cold water 1 cup cold water

10 tbsp salt. 10 tbsp salt

2 tbsp. garlic powder 2 tbsp garlic powder

2 tbsp black pepper 5 tbsp black pepper

3 tsp cayenne pepper 4 tbsp brown sugar

2 tbsp. chopped chili pepper

10 tbsp paprika

Mix the spices separately and add to the meat. The main task is to mix everything evenly. The meat should be well cooled - it will be easier to pass through the meat grinder.

Before starting work, drop a little olive oil into the funnel of the machine.

Pull the bowel tight and tie a knot at the end.

Our meat was prepared and chopped in advance, we proceed to the next stage of work together - one pushes the meat, the other supports and guides the intestine, places it on a tray so that the too long intestine does not tear and is filled evenly, this experience came to us through trial and error and our sausages now look beautiful and appetizing.

At the end of the intestine, tie a knot; to do this, make it longer, with a margin.

Now turn it by twisting it evenly with your thumb and forefinger 3 times! through a certain distance into beautiful sausages! Remember that the next scroll must be done in the opposite direction! The sausage is ready, put it in the refrigerator and proceed to the next one.

Mike and I have developed a good system for packaging sausage.We pack according to preference between spicy and sweet sausages.For my family it's 5 and 3 savory and sweet, for Mike it's 2 and 2.Mike's vacuum sealer works great for packing sausages. We shipfor storage in the freezer.

Like everything in life that is good, there is always an element of work.I think it would be easier to just go to the store and buy, but making your own sausages tastes healthier, tastier, and cheaper!

Here is the recipe for dry-cured sausage:

Our love for sausage is ineradicable. She is our everything. Spring and autumn are the perfect time to make your own sausage. It is at this time of year that we have a fairly stable moderately cool temperature, and this is almost the only difficulty for homemade sausage making. After all, the longest and most important stage in sausage-making is the drying of the sausage; it lasts 6-8 weeks and should take place at +15 degrees C in a well-ventilated area. A glazed balcony or an unheated cottage without mice is the only thing that comes to mind for this matter. Below or above t or poor ventilation will lead to either obvious spoilage of the product or uneven drying, i.e. reduction in quality. There are many recipes for dry-cured or raw smoked sausages based on beef, horse, pork and (probably) lamb meat. I decided to make my first test using duck breasts and beef. Everything written below is based on what I read in the book "Good Kitchen. Canning."

So. Stage one - preparing the meat.

Large (about half a fist) chopped beef (850 g), lard (500 g) layered in slices ~1.5 cm thick, duck breasts (1300 g) I left it as is, generously sprinkled it with coarse sea salt, and put it in the refrigerator for a day. The next day, I wiped off any excess moisture and remaining salt from the lard, and dried the meat with paper towels - each piece separately. Cleaned the beef from veins and films. I weighed it - 750 g of beef remained, duck - 1000 g. Thus, the meat-fat ratio, which should be approximately 2:1 or 3:1 (otherwise the sausage will be dry), is quite satisfied, taking into account the fact that there is quite a lot on the breasts lard

Stage two - make minced meat.

I turned the beef and a little lard through a meat grinder with a fine grid, cut the rest of the lard into 1 cm cubes, and cut the breasts into about 2 cm cubes.

I poured in about 50 ml of cognac, in which I dissolved 2-3 tbsp. l. honey, and added about 70 g of coarse salt (it should be about 3.5% of the weight of the product). Mix without diligence - otherwise the minced meat will become greasy. Divided the minced meat into three parts of equal weight. To one I added a Chinese mixture of five spices (wuxiangmian) and a little freshly ground black pepper, to another pink pepper crushed in a mortar and the same black pepper, to the third - a noticeable amount of black and green pepper, which were roughly crushed in a mortar, a couple of allspice peas crushed finely with a piece of nutmeg and a few cardamom seeds. I mixed the minced meat and spices (which amounted to about 0.5-1 tsp per serving of minced meat). According to the books, saltpeter is added to minced meat to preserve the pink color of the meat. After my experiment with drying duck breast, I decided not to add any saltpeter - firstly, I don’t have the required quality (analytical grade), and secondly, the color of the dried breast suited me quite well.

Stage three - stuffing.

We remove the mesh from the meat grinder, insert a tube for stuffing sausages instead, and put washed and pre-processed pork (or whatever) casings (intestines) on the tube, checked for the absence of holes. We tie the intestine with a double knot and stuff the sausage very tightly - the air inside will contribute to spoilage.

We tie the sausages, making them the required length - mine turned out to be from 15 to 35 cm long. It is better to separate the sausages, after tying them with twine, from each other, and not leave them as a garland, this way it is more convenient to work with them further.

Stage four - withering.

We tie the sausage with twine, simultaneously piercing the sausage with a thin needle (stitching) and releasing air if bubbles with it are still discovered during the tying process. There is no need to tie sausages made from pork or lamb intestines as often as I did; it is enough to tie them lengthwise and crosswise a couple of times - this will help them keep their shape.

We hang the sausage in a cool, well-ventilated room at +15 degrees C. It is recommended to turn thick sausages from time to time to avoid the minced meat “flowing down” and becoming pear-shaped. The room should be dark (unfortunately, this cannot be done on the balcony, but it’s worth at least covering the sausage from bright light with thick paper). You should not hang sausage in sunlight, especially direct sunlight. It is ideal to hang it in the dark, in a summer house that is empty during the off-season, in a place inaccessible to mice.

This is what the sausage looks like 18 days after the start of withering. She has noticeably lost weight, the ropes dangle freely on her, and she has become noticeably harder to the touch. According to the book, it may become covered with white, harmless mold - this is a sign that the process is going correctly.

Continuation.

Next time I made the sausage a little differently. I gave up pork, gave up most of the duck fat in favor of pork - unfortunately, duck fat begins to age over time and this clearly affects the taste (it lasts 2-3 months). The final composition of lard was 1/3 duck, 2/3 pork, meat - 2/3 duck and 1/3 beef. Practice has shown that cardamom and the traditional Chinese “duck” spices - star anise, Sichuan pepper, cloves - are very suitable. This year, apparently due to more favorable conditions than before, the sausage, as expected, was covered with a thick layer of white dry mold, which gives the characteristic aroma of salami and a special taste. I took this sample for Christmas - a great gift for myself! And note - what color, and not a gram of saltpeter.

Homemade dry-cured sausage

I would like to share my experience in making homemade sausages. We are not talking about kupaty or fried homemade sausage, but about dry-cured sausage. I want to say right away that preparing such sausage is not a quick process. If you see a recipe that says that such sausage can be prepared in a few days, then, to put it mildly, this recipe is incorrect. There is such a sausage, I would be careful (at least from pork). As for the time, it took me 30 days from salting the meat to taking the sample. Unfortunately, when I bought the meat and decided to make sausage from it, I did not take a photo of the original product. So, take my word for it.

I bought pork shoulder and boneless brisket with skin (about 50/50) with a total weight of 2 kg 700g. I have roughly (very roughly) divided the whole process into three parts.

1. Fermentation and salting.
The meat was cut into large enough pieces so that they would subsequently pass into the mouth of the meat grinder. Salt at the rate of 20 grams per 1 kg of meat. And one more thing, I used nitrite salt. At this stage, it is advisable to leave the meat in a cool place with a temperature of +2...+4 degrees Celsius and low humidity for several days. In my case, the meat stood in the refrigerator at a temperature of +3 degrees for four days. Every day I stirred the meat so that it did not dry out and covered it with cling film.
Four days later, I took the meat out of the refrigerator.

Don’t be confused by the photo of the plate, it’s not a plate, but a deep bowl, all the meat fits in it. By the way, it should be noted here that if pork and, for example, beef were used, they would be prepared in different dishes and the preparation time would probably be different in time. I used brisket, which is quite fatty. If the meat is lean, then fresh (unsalted) lard, finely chopped, should be added at the next stage.

2. Preparation of minced meat, stuffing sausages.
A lot of controversy arises over how to grind meat: with a meat grinder or with a knife. If you cook, decide for yourself, I put it in a meat grinder. Although, if lard was added, I would chop it up.
In order for the minced meat in the sausage to be homogeneous, there is, in my opinion, A very smart solution is to roll part of the meat (large, with fat) through a large grill, and about a third or a quarter through a small one.

Now about the spices.
This is a personal matter for every Indian :), with the exception of salt, sugar (don’t be surprised), pepper.
Cognac. It’s a must, but... No matter how you look at the recipes on the Internet, and our doc is no exception, it’s always 50 grams or half a glass. Error. 250 ml of skate is added per 100 kg of meat. Don’t think that if you swell it more, the sausage will taste better. Not at all, the quantity you see in the photo is quite enough. It is better to use excess cognac for its intended purpose - for mood. :)

In the photo next to the glass there is a little sugar and cumin. The next photo is black pepper, cilantro seeds (coriander), a few cloves of garlic, hot red pepper (dried). I added more (at the tip of a knife) ground nutmeg.

Do not use fresh chili peppers. There is no whole thing that you need to grind yourself, then buy ground in a bag. At the same time, I’ll share with you where I got the pepper from. I've had it since the fall, a couple of these bushes

They made me happy last year until late autumn, and then I harvested and dried it. :)
I didn’t grind the cumin, I crushed it with my fingers, but I ground the red and black peppers and coriander in a mortar.

Before grinding the meat for minced meat, I took the salted intestines out of the freezer and soaked them in water.

Ground meat. In principle, there is nothing to explain here, the main thing is not to forget to use grating holes of different diameters.

I put the minced meat in a larger container to make it easier to mix.

Stirred and left for half an hour.

The filling process itself.

I made small sausages on purpose.

It took about thirty minutes of fiddling around. The result is nine sausages, slightly different in size.

The sausages were streaked (pierced) with a toothpick and placed under slight pressure in the refrigerator (+2...+4) for 7 days.

In the photo they are on top of each other, but this is not good, so the next day I laid another cutting board between them. During these seven days, I turned them over once a day.

3.Drying.
Seven days have passed. There was a need for a cool, ventilated place. In cool weather it’s somewhere from +6 to +14, no more. My balcony is not glazed, so there is only one way out - the window sill in the kitchen. All that remains is to build a “hanger” for the sausage.

Of course, my design is far from perfect and it’s difficult to look at it without smiling, but it coped with its task.

This is what it looked like inside.

A couple of times the sausages were removed for “inspection” for the appearance of unwanted plaque (white mold) on the casing. Although this is not critical, it worked out.

I straightened the knife.

And here it is - the “reward” for your efforts.

A week later and in a slightly different light.

A few words after.
Shrinkage (“shaking”) was 40-45%.
That is, the output was about 1.4 kg. I didn’t think to weigh it right away. I judge by the weight of 1 sausage - 140-170 grams.
Taste.
Whatever I say, it will be difficult for you to check, but he made me happy. The spices were just right, it’s good that I restrained myself and didn’t overdo it. With salt, too, I guessed right.
The structure of the sausage.
Sujuk, I think almost everyone has tried it, somewhere close. Well, the photos speak for themselves.

Dried sausage (sujuk)

Dry sausage of the highest quality at home

from the video: spices based on 10 kg of finished minced meat:

50g peppercorns

50g ground pepper

80g sugar

1 nutmeg grated

they routinely added whole mustard seeds), filled the washed intestine with this minced meat and sent it to bake in a Russian stove or oven.

BOILED (TEA) SAUSAGE

Preparing the intestines. At home, pork intestines are most often used to make sausages. After the rectum and bladder are separated from the outflow tract (intestines), the small intestines are separated. Their separation begins from the area closest to the stomach, positioning the outflow so that part of it hangs over the edge of the dish. The intestines are separated as follows: squeeze out the contents of the intestine (in the direction from the stomach to the intestines), tear off the end and, pulling it back with your left hand, separate it from the intestinal fat with your right hand, lowering the intestine into a pan of water. For convenience of further processing, the intestines are divided into two parts. Fold each one in half and squeeze out the contents, passing the intestines between the fingers and pressing on them from the middle to the open ends. After this, the intestine is washed.

The washed intestines are turned out and cleaned of the mucous surface, for which they are placed on a smooth board and scraped with the blunt side of a knife, which is held in the right hand, first weakly and then stronger. With the left hand, the cleaned intestine is pulled in the direction opposite to the movements of the knife.

Large pork intestines are highly folded, therefore, for ease of processing (which is carried out in the same way as small intestines), they are cut into separate pieces of 50-60 cm. Such pieces are easier to wash off the contents after turning them out. After cleaning the mucus, the intestines are washed with water and left in the water if they are to be stuffed with minced sausage soon after this.

To preserve the intestines for future use, they are salted. The intestines tied into bundles are generously sprinkled with salt and placed in a box or other container, the bottom of which allows the resulting brine to pass through (if the brine is not removed, the intestines will deteriorate).

Preparing meat. To make sausages, it is necessary to take immaculately fresh meat, preferably chilled, that is, after slaughter, it has been in a cool place for 1-2 days. The meat is freed from bones and large tendons and coarse connective tissue films are removed from it. When cutting very fatty beef, try to separate the visible fat. Lard and coarse tendons are separated from the pork meat, then the meat is cut into pieces weighing approximately 250 g, mixed well with salt and saltpeter and placed in a cool place for 2-3 days (from plus three to plus five degrees).

For 5 kg of meat take 150 g of salt and 5 g of saltpeter.

The salted meat and garlic are passed through a meat grinder with a fine grid twice, separately for beef and pork. The knives of the meat grinder must be sharp, since dull knives do not cut meat well, which affects the quality of the finished sausage.

Preparation of minced sausage. Sausage mince is prepared according to a specific recipe. The recipe can be varied both in terms of the amount of beef, pork and lard, and the added spices (garlic, pepper, etc.).

For 5 kg of meat and lard - 3 kg of salted and chopped beef meat, 1.5 kg of pork meat, 0.5 kg of lard, 1 teaspoon of sugar, 0.25 teaspoon of ground black pepper, 2 cloves of garlic, about 1 l water, 0.5 cups potato flour.

The chopped meat is first kneaded with the addition of water. The quality of the sausage depends on how correctly the meat is kneaded. At home, this is done with your hands on a table or in a wide, spacious bowl, preferably with low edges. First, thoroughly knead the beef meat, kneading and turning it in all directions. While kneading, water, starch and pepper are added to the meat. It is better to dilute starch in water first. The result is a viscous homogeneous mass, to which chopped pork is added and, after thorough kneading, lard.

Lard is added in the form of small pieces (cubes). Before chopping, the skin (about 1 cm thick) is cut off from a piece of lard, the lard is cut into layers and sticks, and the lard into cubes (crumbs). After mixing with the crumbled lard, the minced sausage can be stuffed into the casing.

Stuffing minced meat into a casing. Before stuffing, the intestines are washed with water and squeezed out. You can stuff the minced meat with your hands or using a cone.

When stuffing by hand, take a piece of prepared intestine, tied at one end, stretch the open end of the intestine with your hand and push the minced meat into it. After filling with minced meat, the second end of the casing is tied, and a loaf of sausage is obtained.

It is faster and easier to stuff sausages with a cone made of tinplate. The minced meat is applied through the wide end of the cone and driven by hand pressure through the narrow end into the intestine. A more advanced device for stuffing minced meat is a manual syringe. The intestine is tied with twine to the narrow end of the horn, folded over the horn and stuffed into a stretched shell.

At home, you can adapt a meat grinder for stuffing minced meat by attaching a tin plate in the form of a funnel, the diameter of which should be equal to the diameter of the meat grinder grate. Before stuffing the minced meat, remove the grid and knife from the meat grinder. The intestine is put on the funnel shank to the tied end and, holding it with your hand, the resulting sausage loaf is gradually released.

Boiled sausages are not stuffed tightly. After stuffing, the sausage loaves are tied up.

Sausage binding. When tying sausages, you should be careful and make sure that the twine does not come off the slippery casing or that the dressing does not loosen.

Having made a loop of thin twine on your left hand, press the minced meat in the intestine, and with your right hand tighten the loop tightly at the end of the intestine. At a short distance (0.5-1 cm) from the first dressing, make a second tightening with a simple loop. The resulting “navel” guarantees the strength of the dressing.

When stuffing minced meat into the large intestines, 2-3 dressings with loops are made along the length of the loaf. When making ring-shaped sausages, both ends are tied together.

Cooking sausage. Before cooking, it is advisable to smoke raw sausage loaves for about an hour in hot smoke. As a last resort, they can be dried for 1-2 hours in a dry, warm place, such as near an oven or inside a cooled oven.

Cook the sausages over low heat (the surface of the water in the bowl should only quiver slightly).

The cooking time for thin sausages is 40-50 minutes, for thick ones - 1.5-2 hours.

UKRAINIAN HOMEMADE SAUSAGE

This sausage is prepared differently than tea sausage. The meat is cut into pieces weighing 10-20 g, mixed with salt, chopped garlic, ground pepper and stuffed into a casing, preferably into the large intestines of pork. The sausage loaves tied at the ends are pricked with a pin to remove air bubbles.

Homemade pork sausage is good served with stewed cabbage.

To make sausage, take 1 kg of semi-fat pork meat, 0.25 teaspoon ground pepper (preferably a mixture of black and allspice), 1 clove of garlic, 15-20 g of salt (less than a tablespoon).

UKRAINIAN FRIED SAUSAGE

This sausage is made from lean pork (the fat content should be no more than 50, but not less than 30 percent).

1 kg of unsalted pork meat is ground in a meat grinder through a grid with large holes (diameter from 14 to 20 mm).

While the minced meat is being made, pre-washed, turned out pork intestines are kept in cold water.

The resulting minced meat is mixed in a bowl with 18 g of salt, 2 g of sugar, 2.5 g of ground black pepper, 10 g of fresh peeled and chopped garlic.

After preparing the minced meat, remove the grill from the meat grinder and put on the attachment for stuffing the sausage casing. The shell is tied at one end with twine, pulled entirely over the nozzle, after which, carefully so as not to tear, it is tightly filled with minced meat. Finally, the end from which the filling came is tied with twine. Having done this, the loaf is rolled up spirally into 2-4 turns and tied crosswise with twine.

The coiled sausage is placed in one row on a greased baking sheet and fried in the oven. After 20-30 minutes, remove the baking sheet, turn the sausage over, drain off the fat and continue frying in the oven for another 30-35 minutes. During this time, the temperature in the middle of the loaf will reach 70-75°C.

Finally, the sausage is cooled on a baking sheet for 6-8 hours at a temperature of 0 to 10°C.

For long-term storage, such sausage should be wrapped in parchment paper and placed in the freezer. In this form it can be stored for 1-1.5 months.

PORK LUCANKA

Pork lukanka is prepared from pork: 1 part lean meat to 1 part meat with lard. The meat is cut into pieces of 100 g, mixed with 25 g of salt, 1 g of saltpeter and 3 g of sugar (per 1 kg of pork) and placed for a day on an inclined board in a cold room with a temperature of 4 ° C, allowing the water to drain.

After this, the meat is passed through a meat grinder equipped with a large grid.

The minced meat is mixed with seasonings: 4 g ground black pepper, 3 g crushed cumin, 1 g crushed allspice, 1 clove of garlic per 1 kg of meat. The minced meat mixed with seasonings is again passed through a meat grinder equipped with a fine grid.

The next day, wide beef intestines, previously soaked in cold water and cut into pieces 40 cm long, are filled with ready-made minced meat. The filled intestines are tied at both ends with strong thin twine and pierced with a needle to remove the air that has entered the loaf along with the minced meat.

Lukanka is hung in a ventilated room and dried for 60-90 days. After the first 4-5 days, the lukanka is removed in the evening and put in a pile so that it softens, and the next morning it is rolled with a rolling pin. Rolling is continued for two weeks until the lukanka is completely dry and in good shape.

Then the lukanka is pressed three times every 7-8 days; To do this, the lukanka is placed between the boards and pressed down with a load on top, leaving it overnight.

Then it is dried until it is completely dry.

Pork loin can be stored for up to 6 months in a cool, dry place.

SUJUK

Sujuk is prepared from beef or buffalo meat of one type. The meat is trimmed from tendons and bones and cut into pieces of 150 g. Salted at the rate 25 g salt per 1 kg of meat and left in a cold room at a temperature of 4°C to allow the water to drain, then passed through a meat grinder with a large grid.

Add 1 g of saltpeter, 1 g of sugar, 2.5 g of ground black pepper and 2 g of ground cumin (per 1 kg of meat) to the minced meat., knead well and leave in a cold place for 3 days, then pass through a meat grinder with a fine grid.

The finished minced meat is stuffed into dry beef intestines, previously cut into pieces 40 cm long and soaked in warm water. The filled intestines are tied on both sides with twine and shaped like a horseshoe.

Sujuk drying lasts about 30 days. During this time, the sujuk is rolled regularly until it is dry and in good shape.

Then, in three steps, it is pressed between boards with a load.

HOMEMADE BEEF SAUSAGE

Fresh beef is boiled for 1.5 hours. After reaching readiness, the meat is finely chopped.

Peel the potatoes, put them in boiling water without cutting them, boil them for 5 minutes at a very high boil, finely chop them without allowing them to cool, and immediately moisten them with chopped fat. Finely chop the onion, crush the pepper (do not grind it).

All components are mixed and salted.

The intestines are stuffed with the filling and tied, but not tightly. Boil the sausage in water seasoned with salt and pepper for 30 minutes.

For 1 kg of meat, 1 kg of potatoes, 3 onions, 50 g of fat, allspice, table salt and intestines are consumed.

BEEF SAUSAGE

1 kg of fresh beef is passed through a meat grinder. Half a kilogram of lard is finely chopped and mixed with meat. Add 25 g of salt, 3 g of black pepper.

The mixture must be thoroughly mixed and kept overnight in a container.

The next morning, dry beef intestines are stuffed with minced meat.

When drying, this sausage is rolled out every evening with a rolling pin and placed between two boards, and a weight is placed on top.

In the morning, the sausage is hung in a warm place.

ORDINARY BLOOD SAUSAGE

The killed pig must be immediately hung upside down so that it is convenient to collect the blood. Liquid blood is filtered through a colander or sieve lined with gauze. To prevent the collected blood from clotting, it is recommended to beat it together with a small amount of salt. Blood clots, if any, must be minced or rubbed through a sieve.

To 3 liters of blood add 1.5 kg of lard cut into small pieces (up to 2 cm), salt to taste, black and allspice, cumin, cloves, nutmeg, which must first be finely ground. All this is mixed well and the resulting mixture is tightly stuffed into large pork or beef intestines, the ends of which are tied with twine.

The resulting sausage loaves are placed in a bowl with warm water and placed on very low heat. After the water boils, cook the sausage for another 30 minutes.

To prevent the sausage from bursting, it is pierced in several places before and during cooking.

Carefully remove the finished sausage and strain it.

BLOOD SAUSAGE FROM PORK LIVER

To prepare this sausage, take 3 parts of meat (pulp and subcutaneous fat layer), 1 part of liver and 1.5 liters of fresh blood.

For 1 kg of this mixture add 28 g of salt, 2 g of black pepper and 1 g of grated nutmeg.

The raw liver along with the meat is finely chopped, blood and spices are added and mixed well.

The resulting mixture is tightly stuffed into small beef intestines, which are tied with twine, 2 at a time (like sausages), and smoked for 2 days or hung to dry.

Before eating, boil the sausage for 15-20 minutes.

MEAT AND VEGETABLE BLOOD SAUSAGE

To prepare meat and vegetable blood sausage, take cooked crumbly porridge (buckwheat, pearl barley, rice, wheat or barley), fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, pepper, salt in the following proportions: for 1 kg of raw food blood - 1 kg of porridge, 1 kg of pork, 80 g of salt, 200 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

This whole mass is mixed and filled with wide pork intestines, well washed and turned out, the ends of the sausage loaf are tightly tied.

Then the sausage is placed on a baking sheet and baked in the oven or oven.

HOMEMADE BLOOD SAUSAGE

Pork or beef meat is finely chopped and passed through a meat grinder. Add salt and pepper to the cooked minced meat to taste. All this is mixed well and filled into well-washed pork intestines, tied with thread at both ends.

The sausage is boiled for 15-20 minutes over low heat, then fried, preferably in the oven.

For 1 liter of fresh blood, 0.5 liters of cream, 3-4 raw eggs, 0.5-0.6 kg of pork or beef are consumed.

BLOOD SAUSAGE “SPECIAL”

Once the pig's blood is collected, it is stirred with a wooden spoon, salted and placed in a cold place until the other foods are prepared.

For 1 kg of blood, take 0.5 kg of meat trimmings from the neck and other places, cut them together with fat, add salt, black pepper, cumin, allspice and cloves and mix with the blood.

Large pork or beef intestines are filled with the resulting mixture, their ends are tied; then they pierce it with a needle in several places, fill it with cold water and cook over low heat.

Place a wooden grid or several sticks at the bottom of the dish in which the sausage will be cooked. The laid sausage is pressed down on top with a plate.

While cooking the sausage, it is pierced with a needle again. If no blood flows out, the sausage is ready.

The cooked sausage is placed on a sieve or colander to drain.

Store in a cool place.

BLOOD SAUSAGE “MYASNITSKAYA”

Meat cut from a pig's head and boneless brisket are boiled and ground in a meat grinder.

Separately, boil the skin and lungs until tender and, after cooling, also pass through a meat grinder.

Cook a steep crumbly porridge from any cereal, put it in a clean bowl, pour in blood, mix thoroughly and add cooked meat, skin and lungs, fried, finely chopped onion, salt, season with spices, pour in fatty strained broth and mix well again.

The resulting minced meat is stuffed into the large intestines of pork.

Blood sausages tied at the ends (200-250 g each) are boiled for 20-40 minutes at a temperature of 85-90 ° C, after first piercing the shell with a thin needle in several places, then they are washed in cold water and laid out to cool.

To prepare such a sausage, 3.5 kg of meat from a pig's head requires 0.5 kg of pork tenderloin, skin and lungs, 0.8-1 liters of pork blood, 0.5 liters of fatty meat broth, 1 kg of boiled cereal, 50 g onion, lard for frying it, salt and seasonings (pepper, marjoram, cumin).

RICE BLOOD SAUSAGE

The meat is cooked until done and lard scalded with boiling water (you can use brisket instead) is cut into small pieces.

The washed rice is cooked until tender, rinsed under running water and left until all the water has drained.

Place chopped meat with lard, rice, salt, season with spices and mix in the prepared dishes, pour in pork blood and carefully shovel again.

Fill the small intestines with minced meat, tie the ends of the sausages and cook them for 15-20 minutes at a water temperature of 85-90°C.

Cooked blood sausages are rinsed with cold water and laid out to cool.

To make sausage, 3 kg of pork front leg requires 3 kg of pork back fat, 1-1.5 liters of pork blood, salt and seasonings (pepper and cloves).

MEAT BREAD

In the absence of an intestinal casing, minced sausage products can be prepared in the form of so-called meat loaves.

To obtain a denser consistency of meat loaf, it is advisable to add raw eggs to the minced meat (1-2 pieces per 5 kg of minced meat). To bake meat bread, use dishes such as a casserole dish, bread baking molds, and small pans.

The dishes are greased with pork fat, then the minced meat is placed in it as tightly as possible, making sure that no voids are formed. To bake meat bread, fruit ovens and ovens of various types are used.

The finished meat loaf is removed from the mold onto a baking sheet, brushed with egg white and placed in the oven for about half an hour to dry and brown.

It is advisable to wrap the cooled bread in clean paper (parchment); In this form, the finished meat loaf is better preserved.

BLOOD BREAD

To prepare blood bread, take boiled crumbly porridge, fried fatty pork, minced in a meat grinder or finely chopped with a knife, fried onions, pepper, salt in the following proportions: for 1 kg of raw food blood - 1 kg of porridge (buckwheat, pearl barley, rice, wheat or barley), 1 kg of pork, 80 g of salt, 200 g of onion, 0.5 teaspoon of pepper.

This mass is thoroughly mixed, a frying pan, bowl or casserole dish is filled with it, which is then placed in the oven or oven. The readiness of the product is determined using a smooth splinter, inserting it into the product. The bloody loaf is considered ready if the splinter does not turn reddish.

The finished product is stored in a cool place.

To prepare dry-cured meat at home, you don’t need any unusual ingredients or expensive ingredients. You will need a minimum of products, spices and seasonings, and they will probably be found in every home. You only need to go to the store for a good quality piece of meat. And if you have your own household, then going to the store can be crossed off your to-do list.

How to choose meat

How to prepare dry-cured meat at home and what type of meat to choose? Experts say that for this cooking method you can use pork, chicken, and beef. It is important that both frozen meat from the store and fresh meat from your own backyard are suitable.

Considering the fact that pork is more tender, juicy and soft, it is recommended to give preference to it. Dried pork at home will cook much faster than dry beef or delicacy chicken, which you have to tinker with.

Of course, the main selection criterion that any housewife should follow is the freshness of the products. We purchase meat only from trusted producers or at the local market, from a familiar butcher. It is better to choose pieces that have small streaks of fat.

Cooking options

There are two methods of preparing such a dish. Dried meat at home can be made by pouring a piece of meat into a fragrant brine with numerous spices. The second option is hanging and drying the meat. Let's look at the nuances.

Option one

Before you start cooking, it is recommended to rinse the meat thoroughly under running water and dry it with a paper towel. All unnecessary veins and films should be removed immediately.

Ingredients

One kilogram of low-fat pork.
Half a kilo of coarse salt (250 grams will be used for salting meat, and the second half of the salt will be needed for preparing the brine).
Five to six cloves of garlic.

What spices we need

Peppercorns.
Red or black pepper (to taste).
Coriander ground or seeds.
Sweet paprika.
Hot pepper.
Sage.
Rosemary.
Bay leaf.

In total, you should have about 50-70 grams of spices and seasonings.

Cooking process

The first step if you prepare homemade dry-cured meat at home is always salting. 250 grams of salt, which we measured specifically for this case, need to be poured into a large container. Let's put a piece of meat there and roll it thoroughly in salt. It is important that the meat is well covered and soaked in it. Without removing the layer of salt, place the piece of meat in the refrigerator. He must spend three days there.

Many people ask: how to make dry-cured meat at home so that it is well salted? We advise you not to leave it unattended and drain the resulting liquid every day. Salt is added only if it has quickly and completely dissolved. If it is visible on the surface, then there is no need to add it. Many housewives simply drain the liquid, not paying attention to the condition of the salt. And this is very important, and it is not recommended to lose sight of this point.

Preparing the brine

Here the situation is even simpler than with salting. Pour one liter of water into the pan and add there the entire list of seasonings and spices that were listed above. Bring to a boil, turn off and wait for it to cool. Dip the meat into cold brine and put it back in the refrigerator. The pork remains in the brine for another three days.

Then we take out the meat, place it on a cutting board and place a weight on top. There we will get rid of excess liquid. Pork is kept under pressure for three to five hours. During this time, you can easily prepare a breading mixture consisting of a well-known set of spices.

When you take the meat out from under pressure, do not skimp and carefully coat the piece with spices. They will not only give the pork a unique aroma and taste, but will also help keep it fresh for a long time. Many of the listed seasonings have aseptic and preservative properties.

Place a piece of pork on a linen towel and refrigerate for another 24 hours. Checking the breading. If it is quickly absorbed, then add more. We do exactly the same as we did with salt. We wait another day. Ready. This is how dry-cured meat is prepared at home (the recipe with brine is presented to your attention).

Option two

Now we will tell you how to make dry-cured meat at home without brine. To do this you will need:

One kilogram of pork balyk or pork neck.
150 grams of salt.
100 grams of vodka.
Two or three bay leaves.
Black peppercorns.
Ground black pepper.
Coriander.
Paprika is hot.
Chili pepper (optional).
20 grams of garlic.

How to cook

As we have already said, any preparation of dry-cured meat at home will begin with salting. But if in the recipe with brine we simply put the pork in the refrigerator to salt, then in this case we need to put it under pressure first. The meat will be salted with it for 24 hours.

Then the pressure will need to be removed and the meat left in the refrigerator for another four days. The liquid that will form during the process does not need to be drained. Add one hundred grams of vodka there and simply turn the meat several times a day. This is how dry-cured meat is salted at home (a recipe without brine is an alternative preparation).

Let's get the meat. We don’t wash it, but simply wipe it away from salt and liquid. Rub with a mixture of herbs and spices. Wrap the piece in a towel, wrap it tightly with twine and hang it in a cool place. You can hang it right in the kitchen, but it is better to do it in a cool, dark pantry or on the balcony. Some housewives advise alternating places.

The meat is dried for five days. We take it out, cut it into thin slices and serve it to the table. This dish is great for slicing for a holiday table or for making sandwiches. Agree, this homemade delicacy, prepared with your own hands, will be much healthier than sausage or ham from the store.

step by step recipe with photos

Tasty and aromatic dry-cured beef sausage is a real delicacy that we are used to purchasing in stores or supermarkets. However, nowadays everyone will agree that purchased sausage contains many more various additives than real meat, so it is best to prepare such a meat product at home according to our recipe! The only thing you should stock up on is patience, because the sausage must be dried in a cool, ventilated room for at least 15 days! Those who will cook for you that such a product can be ready even after 5 days of drying are blatantly lying! The sausage casing will be dry, but the inside will remain raw and will not dry out properly.

Ingredients

0.6 kg beef pulp
200 g fresh lard
1 tbsp. l. vodka or cognac
20 g nitrite salt
0.5 tsp. table salt
0.5 tsp. ground black pepper
4 cloves garlic
1 meter of washed pig intestines

Preparation

1. Clean the beef pulp from blue films and veins. Rinse thoroughly in water, cut into small cubes and place in a deep container.

2. We will do the same with pork lard, cutting off the skin from it. You can use salted lard, but then it is best to exclude table salt from the list of ingredients.

3. Peel the garlic cloves, rinse them and press them into a container. Pour in nitrite and table salt, ground black pepper, pour in cognac. It is best not to add a lot of alcohol - 1-2 tbsp is enough. The rest can be drunk while preparing the sausage.

4. Thoroughly mix the contents of the container together, turning it into minced meat, and leave it in the refrigerator for a day, covering it with cling film or a bag so that the minced meat does not dry out. Do not immediately fill the sausage with it, as the meat should absorb the aromas of the spices.

5. After a day, rinse the salted pork intestines in water, pull them onto a special attachment for a meat grinder or cut off the neck of a plastic bottle and pull the intestines onto it. Push the minced meat in with your hands, after tying the end of the intestine with thread or twine and piercing it to release the air. Fill the intestines with minced meat. This is where the differences between dry-cured sausage and regular boiled or baked sausage begin. It is necessary to stuff the intestines with minced meat as tightly as possible, because the sausage will dry out by about 30-40%. As soon as we finish stuffing, we immediately tie the end of the intestine and release the air from the workpiece, piercing the intestine with a needle.

In ancient times, drying was one of the most effective ways to stockpile meat. If a successful hunter brought large prey (for example, deer or elk), they tried to process a significant part of the carcass so that the meat did not spoil and was stored as long as possible. If the technological conditions were strictly observed, the process was safe and provided quite decent taste qualities of the finished product.

The modern housewife does not need to solve everyday problems familiar to her distant predecessors. Today, dried meat is considered a delicious delicacy that is easy to prepare even for a beginner who is not too experienced in culinary wisdom. Our article is addressed to those who want to learn how to properly dry meat.

Selection of raw materials and precautions

You can dry beef, horse meat, goat meat, lamb and even pork, as well as poultry (chicken, duck, turkey) and various game. For preparations of this kind, only low-fat raw materials are suitable, preferably taken from adult animals. To dry meat, choose dense muscle tissue (for example, tenderloin); From poultry carcasses, breasts are most often used for processing. Some experts are skeptical about the possibility of drying pork. The fact is that the density of pig meat is lower and the fat content is higher than, for example, beef or horse meat, which does not have the best effect on the fermentation process itself. In addition, pork is much more often infected with worm eggs, which can survive in the finished delicacy.

To avoid health problems, you need to understand the following. During the drying process, the meat is not subjected to heat treatment. The only protection against dangerous diseases in this case is salt, which inhibits the vital activity of pathogens. Of course, products sold by official sellers undergo sanitary inspection, but this does not mean that the possibility of pathogenic organisms in them is completely excluded. If you decide to dry the meat yourself, scrupulously follow all the technology requirements (especially salting times) and do not purchase raw materials from random suppliers.

If you decide to dry the meat yourself, scrupulously follow all the technology requirements (especially salting times) and do not purchase raw materials from random suppliers

Preparing meat and methods of salting it

Meat intended for harvesting must be washed well, dried and cut into not very thick pieces (strips) that do not contain films or layers of fat (400-800 g each). There are three main recipes for drying meat at home.

Wet method

The meat is kept in brine and then dried. We offer a detailed recipe:

Dry method

Combined method

Meat drying process

After you have salted the meat using one of the three methods suggested above, proceed to drying. The first stage is coating the salted pieces with spices. The spice mixture is prepared to taste. It may include various types of ground peppers (necessarily hot red pepper is a natural preservative), sweet paprika, coriander, star anise or mustard seeds, cumin, cloves, cumin, juniper berries, dried garlic and any herbs. Seasonings are evenly ground and the mixture is rubbed onto pieces of meat.

The raw materials are wrapped in gauze (each piece separately) and placed in a clean, dry container. The meat should lie in the refrigerator for at least 1 week, then it is taken out and rubbed again with a mixture of spices. Each piece is wrapped in clean gauze and tied with strong thread so that it can be hung.

Pieces of meat are packed in clean gauze and tied with a strong thread so that they can be hung (drying meat while hanging is correct)

To create optimal fermentation conditions, raw materials must be kept in a dry, cool and well-ventilated place at an optimal temperature of 4 to 25 ℃ (up to 40 ℃ is acceptable). Important: do not dry the meat in the sun.

For poultry, the process is completed in a few days (maximum a week), but to completely cure strips of beef or horse meat, it will take from 2 weeks to 1 month. During the cold season, it is best to hang meat on a balcony or ventilated loggia. You can even spread a small amount of raw materials on the kitchen window (with the window always open), but so that the pieces do not touch each other.

In the photo you see hanging pieces of dried meat (without gauze or other fabric, just rolled in spices)

Those who often dry meat themselves make portable dryers that have special slats or grates for hanging raw materials. During the warm season, you should not keep the product outdoors: it may deteriorate from the heat or be damaged by flies. In the summer, it is better to cook meat directly in the refrigerator, hanging small pieces between shelves or placing them directly on wire racks (in which case they will have to be turned frequently).

How to dry meat in an electric dryer

To dry meat, you can use an oven and dryer. With an electric dryer, organizing the process is easier. In this case, the raw material is immediately cut into slices no more than 1 cm thick. The pieces are kept for about 1 hour in a marinade prepared from vegetable oil, soy sauce, lemon juice, sugar, mustard and spices (the ingredients are mixed in an arbitrary ratio, as you like). The meat is then placed on dryer trays and processed at maximum convection at a temperature of 60 ℃ for 6-8 hours (the slices must be turned over in the middle of the process). The finished product is quite soft, but, according to experts, the taste is much inferior to air-dried meat.

We invite you to watch a video in which the owner tells how he makes jerky at home (drying small pieces of pork and turkey) using an electric dryer.

Storing jerky

Storing dried meat requires maximum protection from moisture. Therefore, it is best to place the finished product in a tightly sealed container.

Jerky can be frozen. It will last 10-12 months in a sealed bag.

The pieces can be wrapped in parchment or transferred with paper napkins, which will absorb the condensation that appears. In this form, the meat can be stored in the refrigerator for up to 6 months. If you seal the product in airtight bags and then put it in the freezer, it will retain its flavor and aroma and will remain usable for a year.

Drying meat is not difficult, but preserving it is important. Storage requires maximum protection from moisture. Therefore, it is best to place the finished product in a tightly sealed container.

Our article is specifically about drying meat at home. In this sense, pork is not the most suitable product (jamon, for example, you can’t make at home): it is more often than other types of meat, contaminated with “all sorts of nasty things.” This means that very careful salting is required to minimize risks. In addition, pork is much softer and fattier than the meat of other animals and rots more quickly. It turns out that it is unsafe to process it without heating and without a very large amount of salt.
Do you know why religions that originally originated in hot countries are against eating pork? This is an ancient sanitary norm that turned out to be so important that it degenerated into a religious dogma. The point is not that pigs cannot be raised in the desert (they live and breed anywhere). It is important that their meat immediately begins to deteriorate in the heat, which is fraught with severe poisoning.

We hope that our tips on how to dry meat will be useful to you. Please share your experience in the comments.

Video

We offer you to watch a video on the topic of the article.

Text: Emma Murga

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Lulu, 24.11.2018 22:45

The recipe is quite simple, although it requires some time investment, but it will certainly be worth it and pay off.
So, we will need any spices to suit your taste, with which you want to enhance the taste of dry-cured meat. I have this: coriander, a mixture of peppers, bay leaves, garlic, chili peppers and sweet paprika, well. and salt, of course, and vodka (optional). And the meat itself is pork balyk.

The meat should be cleaned of films and all the fat can be cut off; to be honest, I didn’t cut off the fat; I like it when the dryish balyk is a little flavored with fat.
Pour all the salt into a container with a lid and very carefully roll the pieces of meat in it on all sides. For ease of preparation and for later use, I cut the balyk into several small pieces.

Now arrange the pieces of meat well in the mold.

Cover the top with a smaller plate or lid and place a weight on the plate; for me, a marble mortar acts as a weight.

I prepare dry-cured meat in two ways: WITH vodka and WITHOUT vodka. for Easter - WITH vodka, because it is already warm and the meat needs to be exposed to the air, and in winter - WITHOUT vodka, since the room is cool and there is no danger of infection or the meat going rotten.

IMPORTANT: place the meat in the refrigerator for 3 days. It is necessary to turn the meat every day, as it releases the juices and is important. so that it all soaks in the juice.

During these three days, the meat will change color a little and become a little firmer.
We drain the liquid; we won’t need it anymore.
We wipe the pieces of meat with a paper towel, but not completely dry, but just blot off any remaining salt. Sometimes I even rinse the meat with boiled water.

In a mortar I mix coriander seeds, a mixture of peppercorns and bay leaves.

I grind the spices until they are as shown in the photo below. I prefer not to rub the bay leaf too much.

In a separate container, I measure out all the other spices that I will use and mix them.

I very carefully coat my pieces of meat with the resulting spice mixture.

The next stage: now we will need to dry the meat. To do this, you need to wrap each piece of meat in a piece of gauze or cotton cloth. This time I use a paper towel as a fabric, but it’s very rough. I usually tie the meat with a rope and make a loop at one end of the rope so that the meat can be hung.
Where should you dry the meat? I do this in the summer storage room on the balcony. It is very good to do this in city apartments also on balconies, periodically ventilating the balcony, giving fresh air to the meat.
I got used to doing this: 1 day I have the meat in the pantry, the second day in the kitchen, above the window, and so I alternate for 4-5 days until the meat becomes dry, a little hard and red when cut.

Unwrap the finished dried meat and cut into thin slices. This meat will greatly decorate your holiday table; we love to eat it on a sandwich.
You can STORE meat for up to a month in the refrigerator, all in the same gauze cloth or in food paper.
Homemade dry-cured meat is not very different in taste and appearance from store-bought. The secret to the taste of such meat is what spices you use and how thinly you cut it.
Treat yourself and your loved ones with homemade dry-cured meat. Bon appetit!

I still very often cook dry-dried turkey fillet; I would like to offer you my recipe for its preparation:

Cooking time: PT01H00M 1 h.