Dried sausage at home

Step-by-step cooking

1. Step 1:

   

   How to make cured sausage at home? Which meat is better to use? In the recipe for cooking sausages, I used a fresh piece of young beef. You can take beef and pork in a ratio of 1:1. We will also need fresh lard.

2. Step 2:

   

   Cut the meat and bacon into small cubes. To make it easier to cut, I sent the meat and bacon into the freezer and slightly froze them. Take a thin and sharp knife for slicing.

3. Step 3:

   

   Add nitrite salt (52 gr.), sugar (40 gr.), pepper, garlic powder and a mixture of spices to taste to the minced meat. From spices I used juniper berries, ground coriander and a mixture of ground peppers. Knead the minced meat thoroughly until white threads appear, it will take from 5 to 7 minutes.

4. Step 4:

   

   Place the minced meat in a saucepan suitable in size or cup, cover with cling film and send it to the refrigerator overnight.

5. Step 5:

   

   The next day, knead the minced meat well again. It can be left in this form, or passed through a meat grinder using a large grate.

6. Step 6:

   

   Prepare the natural shell. Pork intestines or a collagen shell will do. If you use a cherry, then rinse it well and soak it in cold water for a while.

7. Step 7:

   

   Using an electric meat grinder and a special nozzle, stuff the minced meat tightly into the shell. Form sausages of approximately the same length.

9. Step 8:

   

   Pierce each bar with a needle in several places so that excess air comes out.

10. Step 9:

    

    Hang the sausages in a cool room at a temperature of 8-15 degrees and at a humidity of 70-75%. Leave the products to ripen for 20-40 days. The time depends on the diameter of the resulting sausage and the temperature, as well as the humidity of the room where the ripening takes place. I hung the sausage in the winter season in the attic.

11. Step 10:

    

    During the drying, the sausage loaves are compacted and lose weight by about 30%. This is how sausages look after 20 days of drying.

12. Step 11:

    

    And so at the end of cooking, i.e. after 30-35 days.

13. Step 12:

    

    Look at what an appetizing and beautiful slice of sausage.

14. Step 13:

    

    Slice the finished product as thinly as possible and serve it for trial!