Home-made dried sausage
The secret weapon of the housewives is home-made dried sausage! Who familiar with such an appetizer, can’t compare this delicious delicacy. In general, dried sausage at home preparing is not so difficult. The main thing is to wait until this a couple of weeks. Sausage looks very appetizing, while tumble down!
Sausage “Smak”, dried, at home 
There are many good recipes telling how to cook at home. dried sausage. We will share our way. You can fantasize with spices, with drying methods. This is the dish of those which is called grandmother. Hearty and so homely cozy!
To make jerky sausage at home conditions, you will need:
- Meat – we recommend taking proportions of 50 X 50.
Veins in any sausage are not desirable, and even in the home dried, especially. So buy lean ham and fatty beef brisket.
- Spices: coriander, caraway seeds, a mixture of peppers, garlic.
You can use ready-made mixtures, which are called “for homemade sausage.”
- Intestines: natural or artificial? Which you get. Natural tastier, artificial more convenient.
- Salt – exactly 2 tablespoons for 1 kg (take only large).
- Vodka – exactly 70 ml per 1 kg of meat.
You can cook the smoked jerky sausage So:
Cut the meat and weigh to determine exactly how much you will need salt and vodka.
Spices need to grind and mix. But coriander with caraway seeds should be almost double that of a mixture of peppers. Squeeze into the mixture spice garlic through a crush, mix everything with vodka.
- Tip 1.
Frozen pieces of meat. Then they will be easy twist through a meat grinder (use a large grill, and in electric – coarse grinding mode). American the scientist Mirtwold revealed the “grandmother” secret. Chilled in range from – 1.5 ° to 5 ° (only not higher) the meat becomes tight. Molecules do not separate (as with ordinary t °, the fibers do not crumple, juice is not squeezed out.
- Tip 2.
Useful for any mincemeat, and not just for sausage. Twist pork separately from beef, as different meat different density.
Stir your minced meat with spices, salt and leave to “reach” for a couple of hours. Rinse the gut if it is salty.
Very detailed is written about the guts in the article “Homemade Recipe dairy sausage. ”
Fill using the funnel (from the meat grinder) of the intestine with meat. With this mechanically, air practically does not enter the mass. Some craftsmen advise to pierce sausages with just a needle. Here (when pierced) “artificial” behave best guts. “You will make jerky home-made sausage, identify yourself, as you prefer.
Hang out a future delicacy to tumble in the breeze, draft, under the fan – as convenient. You can wrap with gauze. Impact air and the degree of readiness of the product is usually different. Minimum – a week, and a maximum of five.
Put the prepared jerky sausage under convenient oppression in fridge. Let it ripen for 4-5 days.
Great addition to such sausage will be vegetable preservation. Search in your stores http://dankproduct.ru/konservy/ovoshnye, products the largest manufacturers: Milora, Sloboda, Oleina, Makfa, Shchebekino, Nordic, Mistral, Uvelka, Bonduelle, Corrado, Tomato, Wilanta, Veres, Meat Union, Hame, Calvet, Heinz, Baltimore. Wholesale supplier Dank provides your diet with delicious and natural products.
Tasty ideas
Such homemade meat blanks are convenient in that the blank for dried sausages, if a large quantity is made, you can to freeze. Then, as needed – fry like kupat. Write to us in the comments if you know something else interesting “sausage” method. Discuss with everyone on the Delicious Forum. we share your tips, you share – yours.
