Dried sausage prepared at home indicates that the hostess not only has extensive experience in cooking, but also has special patience and willpower. No, preparing such a product is not difficult. But in order for the dried sausage to turn out to be really tasty and aromatic, quite a lot of time and perseverance will be required. Only in this way will your result exceed all expectations.
Product General Information
Before telling you how to make dried sausage at home, I want to tell you what this product is.
Usually, sujuk is made from beef or lamb. Due to the fact that we are preparing raw sausage, meat should not be subjected to heat treatment. That is why it is necessary to seriously approach the choice of basic raw materials, as well as compliance with production technology.
The right choice and processing of meat
Before making sausage at home, you need to purchase only high-quality and fresh meat. Rinse it well and then place it in the freezer and set the lowest possible temperature. In this state, it is advisable to keep the product for about 5-7 days. What is it for? The fact is that severe freezing can destroy the structure of meat and make it even softer and more tender. In addition, such meat will be better absorb water.
Dry-cured sausage: step by step recipe
If you do not know how to make sujuk on your own, then we will talk about this process right now. For this we need the following products:
- fresh beef or lamb - about 900 g;
- beef or mutton fat - about 100 g;
- medium white sugar - 1 g;
- ground black pepper - 1.5 g;
- crushed caraway seeds - 1 g;
- fresh garlic - 2 g;
- medium-sized salt - 37-40 g.
Preliminary Ambassador of Raw Materials
To cook sausage yourself at home, you need to remove the frozen product from the freezer and thaw it completely. Next, the meat must be cut into not very large pieces weighing 300-320 g, and then carefully rub them with ordinary table salt, put in an enamel container and refrigerate.
As for beef or lamb fat, they should also be grated with spices and put in meat. Ambassador ingredients should occur at a temperature of 4 degrees for one week.
Making minced meat for Sujuk
To make the dried sausage tender and tasty, it is necessary to make aromatic forcemeat from the meat product. To do this, salted ingredients must be grinded in a meat grinder, on which it is necessary to previously install a grate of 2-3 mm in size.
As for fat, it should be cut into pieces of 3 x 3 x 3 mm in size and also put to the minced meat.
Next, to the product obtained, it is necessary to add all the prepared spices, carefully knead the mass and send to the refrigerator for ripening for exactly 1 day.
Sausage stuffing
Dry-cured sausage turns out to be very tasty if it is placed in a natural shell, using beef stew for this. It is also acceptable to use a collagen product.
Thus, the acquired shell must be soaked in water. If it is natural, then this process should last for an hour. If collagen, then about 2-3 minutes.
After the described steps, the shell must be washed and cut into pieces 25-30 cm long. Next, it is required to tie cotton twine from one end, backing off from the edge for about 20 mm.
Before stuffing sausages, the prepared casing should be put on a special device and filled with previously prepared meat. Doing this is not recommended very tightly.
At the end, the shell should be tied at the other end, and then carefully inspect the product. If there are large air bubbles in it, then it is necessary to make a puncture using a thin needle for this.
The final stage (the process of drying)
Home-made dried sausages are cooked for quite some time. After all the shells are stuffed with minced meat, they should be laid out on a plate and covered with another board. Next, sausages must be put under oppression and sent to the refrigerator for 3-4 days.
In the process of pressing, it is advisable to turn the products over several times a day (2 or 3 times) so that they do not stick to the board. In the event that air bubbles appear in the sausages, they should be pierced with a needle.
After the completion of the pressing process, which lasted for 4 days, the product must be suspended in the refrigerator for exactly 2 days. During this time, they will settle and dry out. In the future, secondary pressing should be carried out within 3 days.
After this, the sausages must be dried in a suspended state (in the refrigerator) for 14-15 days. After the time has passed, home-made sudjuk can be safely eaten. By the way, its shelf life is 4 months at a temperature of 13-15 degrees.
How to cook dry-cured chicken sausage?
As mentioned above, classic sujuk is made using beef or lamb. However, some housewives prefer to cook such a product using poultry breasts. It should be noted that with the help of this raw material, dried sausage will be ready for use in 7-10 days. This is due to the fact that white poultry meat is very soft and tender. Therefore, it does not take much time to dry.
So, the home production of dried sausage requires the use of:
- boneless and skinless chicken breasts - about 1 kg;
- coarse rock salt - about 45 g;
- coriander - a large spoon;
- chopped black pepper - 1.7 dessert spoons;
- large white sugar - a dessert spoon;
- dining room soda - 2 g;
- hot red pepper - at the discretion;
- apple cider vinegar 6% - at the discretion;
- salted pork salted - about 200 g.
Meat product ambassador
The meat for such a product should be purchased as fresh and tender as possible. It must be washed and then cut into strips of 1-2 cm. Next, you need to start preparing the salting mixture. To do this, pre-fry the coriander, and then grind it in a coffee grinder. It is also necessary to add coarse salt, white sugar, table soda, hot red and black peppers to it.
Having prepared the mixture, you should take previously sliced pieces of meat and sprinkle them with 6% apple cider vinegar on all sides, and then grate thoroughly with pickling spices. After this, the product must be tightly packed in any stainless container, and put oppression on top. In this form, the meat must be refrigerated and kept there for about 12 hours.
It should be noted that during salting, juice will be released very strongly from the product. Draining it is highly discouraged. After 6 hours, the meat should be turned over in brine, rammed again and put under oppression.
Minced meat
After 12 hours, a weak vinegar solution should be made from apple cider vinegar. To do this, add 2 large tablespoons of hot seasoning to 1 liter of drinking water. Then, in the solution, it is necessary to omit the pickled pieces of meat one by one and keep in it for about 5 minutes. In conclusion, the product must be wrung out strongly.
If you hang the pieces out in a well-ventilated room, then after 5 days you will be ready for tasty jerky. But in view of the fact that we make dried sausage, prepared meat needs to be twisted in a meat grinder.
Also, very finely chopped pork fat. In the future, it must be laid out in the stuffing and mix everything thoroughly with your hands.
We form and weaken the sausages
After cooking homogeneous stuffing, you need to take any mat, place several layers of cling film on it. Having laid out the meat product, it is required to form not very thick sausages from it. Subsequently, the products should be placed on the grill and put on the windowsill, where there are strong air currents.
After 5-7 days, the sausage will be fully usable.
How to store?
Due to the fact that the dried chicken sausage was cooked without a shell, it dries very quickly. That is why storing such a product for too long is highly discouraged. Indeed, over time, the sausage will dry up more and more, becoming harder and harder.
If you want to slow down this process, then the meat product must be wrapped in several layers in plastic wrap or plastic bag and stored in the refrigerator for no more than 1 week.
If you need longer storage of dried sausages, then the wrapped product should be placed in the freezer.