Almost sudzhuk

Description

Almost... because it is not made from horse meat, not even beef. Though Apple is quite long cooking time, but quite troublesome. My experiment with the equipment lasted two years. And now I can give verified and time-tested recipe. Write my conclusions, do not throw Slippers, maybe useful...

Ingredients

Pork

1 kg
Salt

10 g
Salt nitrite

10 g
Sugar

1 Tbsp
Black pepper

1 tsp
Savory

1 Tbsp
Paprika sweet

1 Tbsp
Zira

1 Tbsp
Dry white wine

75 ml
Intestine

1 piece
Garlic powder

1 tsp

Cooking

Take the meat. Recipe calculated for 1 kg, but this is very small, leaving not much. The meat would be good, I had it all, and the ham and shoulder, and trim... I took this time 2 kg and twisted into minced meat, on the largest lattice.

Mix with all spices, the wine I take a dry white, and red, brandy and even vodka. But after the experiments, it was chosen by ME white. Regarding the nitrite salt is a lot of controversy, I've done without it, but in order not to poison their loved ones, because I don't trade, and in the home is difficult to comply with all of the nuances, I decided that it's still going to add it. By the way, and the color of this sausage is obtained a very beautiful, pink and conventional salt is grayish. About the garlic. Garlic take only dried, while dried fresh can go bad and all the work on smarku.

All mix, cover with cling film, make holes with a toothpick and put into the fridge to Mature. At least for a day, I have maturely meat 5 days, sometimes take out, stir and back in the refrigerator under the film.

Now intestine. If you take naturalook on rinachka requires treatment. 1 liter of water 1 teaspoon of baking soda, 1 onion and a couple Lavrushka, put the guts in a Cup for an hour. Then wash thoroughly

You can start stuffing the sausage. I have the easiest option, with the help of electric grinder and attachments for sausages

Stuffed sausage tight ends are associated with each other. Make the sausage with a toothpick or needle holes, do not be afraid, natural gut is not broken. This is to ensure that when drying in the sausage was not formed voids. She then worked with a smooth cut. I don't always do it, sometimes you just forget

The length of the sausage doing about 40 cm, as it shrinks very well

Our sausage hangs in a cool dry place. Temperature regime must be observed for the raw-dried sausage is from +3 to +10 degrees maximum. I'm starting to make sujuk in autumn, in early November, and do spring, but in winter only if the weather allows, trying to jerk in the fridge did not work, threw away, so the summer either

This is about a week. At this point, remove the sausages and rolled the jump rope, giving it the appearance of products. To do is again not required, just then be easier to clean. You can just between your palms to flatten.

Sorry for the photos, I did them then on the phone and not to cook, well that is preserved. I smoked the sausage in an unheated, unfinished raze the porch, the smell is such that I want to try it on the second day

Sausage walk at least three weeks, but this is not the limit. It all depends on temperature, thickness of the intestine. Readiness is determined by the desired dryness. Notice that the sausage continues to shrink and after it's done. I usually do 15-20 sticks, and then wrapped in a paper package and put them in the freezer for storage. As needed take out and defrost. Here sausage in red wine and ordinary salt

Taste in my opinion the sausage after the freezer does not lose

But this sausage is obtained with a nitrite salt. Pay attention to the color. At this time I don't have pierced with a needle, so an obvious void.

Now I use here such a natural pork casing. She's already washed, salted. It remains only to measure the right amount and soak for an hour in warm water. Remains stored in a large amount of salt in a sealed, airtight container in the refrigerator

Hope someone find this information useful. The spicy sausage is obtained, the number of ground black pepper can even cut a little bit. Bon appetit!

Comments and reviews

Leave a comment or a recipe review