Meat delicacies are presented in a wide assortment today. However, most products contain artificial additives and dyes that adversely affect human health. For those who like to eat tasty food, we will tell you how to cook jerky sausage at home. In the article you will also find recipes for other delicacies.
general information
In Soviet times, a dry-cured sausage with a unique taste and aroma could be afforded only to wealthy citizens and owners of grocery stores. Today we can observe a different picture. Sausages and deli meats are plentiful. But there are not many reasons for joy. First, the prices of these products bite. Secondly, in the manufacture of sausages, various dyes, artificial additives and flavorings are used. They are needed to improve the taste and enhance the aroma of the product. But such substances only harm our health.
Cooking home-made dry-cured sausages is an ideal solution for those who prefer natural products, without any additives. You do not need special skills and knowledge. The main thing is to follow the recipe and instructions.
Home-made dried sausage: recipe with veal and pork fat
Grocery set:
- sugar - 2 tbsp. l;
- 1.5 kg of veal (tenderloin);
- a pinch of ground pepper;
- 1, 5 kg of lard;
- 50 g of cognac or vodka;
- 3 tbsp. l of salt.
Home-made dried sausage (recipe):
1. Rub a few pieces of bacon with a mixture of garlic and salt. We put it in a glass container. Leave for the night.
2. We wash meat and lard in running water. Then they need to be dried with a cloth towel. We cut both ingredients into 1 cm thick slices. We put them in a deep bowl. We fall asleep with salt (1 tbsp. L. With a slide) and pepper. Add 1 tbsp. liters of sugar and pour 2 tbsp. l of water. All this mix. We transfer the contents of the bowl to a glass or plastic container. We put in the refrigerator for a day.
3. In the morning we get lard and meat. We remove excess moisture. Separate the pieces of meat and lard. Pass the veal through a meat grinder (large compartment). We got a bright and juicy stuffing.
4. Now we will deal with the processing of fat. First, remove garlic and salt residues from it. Next, dry the pieces with a napkin. We will not pass the fat through a meat grinder. Just cut it into 5x5 mm cubes.
5. Minced meat and slices of fat are sent to a large container. We add coarse salt (2 tbsp.) And sugar (1 tbsp.) There. Pour in 50 ml of brandy or vodka. Mix the resulting mass with your hands. But it is not necessary to wrinkle it strongly.
6. On the table we lay out the mat for making sushi. We cover it with gauze. With a tablespoon, spread the minced meat with bacon. We form sausages. Align them. From the number of products that we took, we get 6-7 sausages. We send all this beauty to a cold room (for example, to a glazed balcony) for a couple of days. But the refrigerator is not the right place. After all, there our delicacy will not reach the desired condition. After 2 days, the dry-cured sausage at home will be ready. You can serve it to the table for tasting. We wish you and your guests bon appetit!
How to make jerky beef sausage
Ingredients:
- 25-50 g of rock salt;
- 200 g of salted lard;
- sugar - 1 tsp;
- 1 kg of beef tenderloin;
- 2 g of soda;
- 1.5-2 tsp ground pepper;
- apple vinegar;
- a little red pepper (ground);
- 1 tbsp. l coriander.
How to make home-made jerky beef sausage:
Step No. 1. We wash the meat and cut it into strips of 1-2 cm.
Step number 2. Fry a little coriander in a pan. Then grind in a coffee grinder.
Step number 3. We make a mixture of coriander, salt, red and black pepper. Add sugar and soda to the same plate.
Step number 4. Pieces of meat spread in a deep bowl. Sprinkle beef with apple cider vinegar on all sides. We rub each piece with a salting mixture.
Step number 5. The meat must be transferred to a stainless container. Cover and put oppression. Put in the refrigerator for 12 hours. After half this time, we must turn the beef in brine and set the oppression on the lid again.
Step number 6. When 12 hours pass, we proceed to the production of a weak solution of apple cider vinegar. We take it at the rate of 2 tbsp. l per liter of water. Dip the pickled pieces of meat into the vinegar solution for 5 minutes. Next, the beef needs to be thoroughly rinsed and squeezed firmly.
Step number 7. Grind the meat with a meat grinder.
Step number 8. We proceed to the processing of fat. It is necessary to salt it in advance. About 1-2 days before the dry-cured sausage is cooked at home. Cut the fat into small cubes and send it into a cup with minced meat. Mix the ingredients.
Step number 9. We form sausages using cling film. We put ready-made delicacies on the grill and put away where the air flows are stronger (for example, on the windowsill). Since we make sausages without guts, they will dry very quickly. After 5 days you can try them.
Blood sausage
Ingredients:
- 1 kg of boiled cereals;
- 1 liter of pig blood;
- onion - 50 g;
- a little fat;
- 3.5 kg of meat cut from a pork head;
- 500 ml of rich broth;
- lungs, skin and pork tenderloin - 0.5 kg each;
- spices (caraway seeds, marjoram and others).
Cooking:
1. Pork head meat is placed in a deep saucepan. We put the boneless breast there. Boil it all until cooked. We are waiting for the meat to cool and grind it by passing it through a meat grinder.
2. In a separate bowl, cook the lungs and skin. Spread on a plate and wait for them to cool. Grind with a meat grinder.
3. We take any cereals. We cook crumbly porridge from it. We shift it into clean dishes, fill it with pig blood. Mix thoroughly. Add meat, lungs and skin, as well as fried onion slices. Salt and sprinkle with spices. To make the minced meat juicy and aromatic, it must be poured with fatty meat broth, filtered through a sieve. Stir the mass again and fill the pig intestines with it.
4. Each sausage (200-250 g) is tied at the ends. We send them to the pan. Cook for 20-40 minutes (at 85-90 ° C). At the very beginning of the process, you need to pierce the membrane with a thin needle in several places. When the sausages are cooked, rinse them in cold water. Then put on the grill for further cooling. After 2-3 days, you can taste them.
Cured horse sausage
Grocery list:
- apple vinegar;
- red and black pepper;
- 1 kg tenderloin of horse meat;
- soda;
- salty lard;
- coriander;
- salt.
How to cook jerked horse meat sausage :
1. Cut the meat into strips (not more than 2 cm in length). It is advisable to use pieces without veins.
2. Make a pickling mixture. Fry the coriander in a pan, then grind it in a coffee grinder and pour it into a bowl. Add the remaining spices to it. Mix them.
3. Sprinkle the pieces of horse meat with apple cider vinegar and rub with a pre-prepared mixture. After that, the meat is placed in a large container, putting oppression on top. In this form, horse meat should stand in the refrigerator for 12 hours. During salting, the meat will secrete juice that does not need to be drained. After 6 hours, flip the pieces to the other side. We put oppression again.
4. After 12 hours, we must make a weak solution of apple cider vinegar. For a liter of water, it is enough to take 2 tbsp. l Lower the horse meat in the marinade for only 5 minutes. Then rinse it well and wring it. We remove the meat in a well-ventilated area for 5 days. For example, you can hang it on a glazed balcony. Five days later, we continue cooking dry-cured sausages.
5. Pass the horse meat through a meat grinder. Add finely chopped salted lard to the resulting minced meat. It is with this mixture that we will fill sausages.
6. Take the mat. We spread on it a cling film. We proceed to the formation of sausages, which are then placed on the grill and carried in a ventilated place. Our delicacy must dry very quickly. Dry-cured horse sausage at home will be ready after 5 days. And you just have to enjoy its unique taste and aroma.
Homemade Grilled Chicken Sausage
Grocery set:
- 3 heads of garlic;
- 500-600 g of fat;
- coriander, black pepper, rosemary and paprika - ½ tsp each;
- 5 meters of intestines;
- 2.5 kg of chicken.
The practical part:
1. First you need to wash and clean the intestines. This must be done carefully so as not to allow them to rupture.
2. Cut the chicken into pieces. Grind fat with a meat grinder. We combine these ingredients. Solim. Add the garlic squeezed through the press. Mix with hands. Cover the resulting mass with a film and leave for 20 minutes.
3. We put on a meat grinder a special nozzle (it is sold in hardware stores). Gently string the intestine on it. The edges need to be tied with ordinary threads. We begin to fill the intestines with meat. So that sausages do not burst during frying. Do not densely fill them with meat.
4. You can try the delicacy on the same day. We spread the sausages on the grill and fry, turning from one side to the other. Serve with baked potatoes in the oven.
Ukrainian home-made sausage
Ingredients:
- garlic - 1 clove;
- ¼ tsp ground pepper;
- 1 kg of bold pork meat;
- some salt.
Cooking process:
We wash the meat with tap water, cut into slices. Sent in a bowl. There, mix with chopped garlic, pepper and salt (1 tbsp. L.). The resulting mass is stuffed into the pig’s colon or casing. We tie loaves on both sides. We pierce with a thin needle in several places. This will remove air bubbles. First, sausages are boiled in water, then sent to the oven or fried in a pan. Served to the table with stewed cabbage.
Express boiled pork
Required Products:
- 3-5 peas of pepper;
- 2 kg of pork (boneless);
- 1 tbsp. l Sahara;
- garlic - 4 cloves;
- 1 tsp marjoram;
- mayonnaise (enough 2 tbsp. l.);
- 1/3 cup salt;
- Lavrushka - 2 leaves;
- 1 tsp ground pepper.
The practical part:
1. Take a pot with a thick bottom. Pour 2, 5 liters of water. Pour all the spices in the specified amount. Add mayonnaise and chopped garlic. We are waiting for the broth to boil. Turn off the fire. Let the broth cool completely.
2. Put the whole pork in a cold brine. Bring to a boil. We notice 5 minutes. We remove the pan with meat from the stove. Leave overnight under the lid.
3. In the morning, boil the broth again. Cook for 5 minutes. We turn off the fire. Leave the meat in a pan with the lid closed until the brine is completely cooled. After a few hours, we take out the pork, wrap it in foil and put it in the refrigerator (but not in the freezer). The next day, cut a piece and try.
Carbonade
Do you want to pleasantly surprise your household and guests? Then make a chop for them. This gourmet product is distinguished by its delicate taste and amazing aroma. It is made from the thick muscle of a loin. To make the carbonate juicy, a layer of fat no more than 1 cm thick is left over the entire length of the piece.
The meat is slightly cut with the edge of a knife. Rub with crushed garlic and salt. To improve the taste of carbonade we use nutmeg. The piece of meat processed in this way is laid on a baking sheet so that its fat part is on top. The baking time is 2.5-3 hours. During this time, a crust appeared on the carbade. The delicacy itself is not served hot. It is cooled and then cleaned in the refrigerator.
Conclusion
Now you know how to make dried sausage at home. Following the instructions described in the article, you can prepare a delicious meat delicacy for your beloved spouse and children. They will appreciate your efforts and ask for supplements.